Crunchy, tangy, and a little bit spicy, these Baja Fish Taco's are perfect for your Taco Tuesday or Sunday gathering. If you have a deep fryer, this is the time to use it! Top with your favorite salsa, sliced avocado and a slice of lime.
Crunchy, tangy, and a little bit spicy, these Baja Fish Taco's are perfect for your Taco Tuesday or Sunday gathering. If you have a deep fryer, this is the time to use it! Top with your favorite salsa, sliced avocado and a slice of lime.
Slice fish into 4-5 inch long strips, approx 1 inch wide and place into a bowl. Add the milk to the bowl and let soak for 20 minutes in the fridge. (Milk binds the compounds in fish that cause that “fishy” odor. Soaking in milk provides a sweeter-smelling bright flesh with a crisp clean taste.)
Place mayo, yogurt, chipotle peppers, juice of 1 juicy lime, ½ tsp cumin, 1/2 tsp each garlic powder and onion powder, ½ tsp salt and pepper in a blender and pulse until smooth.
In a large high-rimmed skillet, add peanut oil and heat to 350-375 degrees. The temp is important. Too cool, your fish will be greasy, too hot and it will burn. Use an instant-read thermometer and continue to check the temp as you make your batches of fish.
Place Cabbage in a bowl and add to it ½ of the cilantro, loosely chopped, the juice of 2 limes, salt, and pepper to taste. Set in the fridge while you fry your fish.
In a large bowl, combine flour, 1 tsp each cumin, onion, and garlic powder, chili powder, salt & pepper and ½ tsp baking powder. Whisk to combine and put in the freezer until ready you are ready to fry. (Note* You'll add the beer just before you are ready to fry)
Drain milk from fish. Line a large baking sheet with a paper towel and a wire rack on top. Once oil has reached 350 degrees, add 1 cup mexican beer to your flour mixture. (Best to add beer right before your oil is ready for frying to maintain the carbonation of the beer.) Whisk to combine. Add more beer if your batter is does not have a “pancake batter” consistency. Then, using long tongs, gently lay fish in pan, leaving plenty of room between each piece. Fry for about 2 minutes and flip, frying for an additional 2 minutes until fish is golden brown. Transfer fish to your wire rack.
Heat tortillas on the stove top or oven. Laydown some slaw, a couple pieces of fish and layer baja sauce, cilantro, sliced avocado. Top with salsa if using and a squeeze of lime.
Ingredients
Directions
Slice fish into 4-5 inch long strips, approx 1 inch wide and place into a bowl. Add the milk to the bowl and let soak for 20 minutes in the fridge. (Milk binds the compounds in fish that cause that “fishy” odor. Soaking in milk provides a sweeter-smelling bright flesh with a crisp clean taste.)
Place mayo, yogurt, chipotle peppers, juice of 1 juicy lime, ½ tsp cumin, 1/2 tsp each garlic powder and onion powder, ½ tsp salt and pepper in a blender and pulse until smooth.
In a large high-rimmed skillet, add peanut oil and heat to 350-375 degrees. The temp is important. Too cool, your fish will be greasy, too hot and it will burn. Use an instant-read thermometer and continue to check the temp as you make your batches of fish.
Place Cabbage in a bowl and add to it ½ of the cilantro, loosely chopped, the juice of 2 limes, salt, and pepper to taste. Set in the fridge while you fry your fish.
In a large bowl, combine flour, 1 tsp each cumin, onion, and garlic powder, chili powder, salt & pepper and ½ tsp baking powder. Whisk to combine and put in the freezer until ready you are ready to fry. (Note* You'll add the beer just before you are ready to fry)
Drain milk from fish. Line a large baking sheet with a paper towel and a wire rack on top. Once oil has reached 350 degrees, add 1 cup mexican beer to your flour mixture. (Best to add beer right before your oil is ready for frying to maintain the carbonation of the beer.) Whisk to combine. Add more beer if your batter is does not have a “pancake batter” consistency. Then, using long tongs, gently lay fish in pan, leaving plenty of room between each piece. Fry for about 2 minutes and flip, frying for an additional 2 minutes until fish is golden brown. Transfer fish to your wire rack.
Heat tortillas on the stove top or oven. Laydown some slaw, a couple pieces of fish and layer baja sauce, cilantro, sliced avocado. Top with salsa if using and a squeeze of lime.