BAJA STYLE FISH TACOS

Baja Style Fish Tacos image

I came up with this recipe after having fish tacos from a street vendor in Ensenada, Mexico. It is the closest to authentic I have found. Salsa can be made a day in advance for flavors to blend.

Provided by Nancy Kopperud

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 12

Number Of Ingredients 16

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Ingredients

6 tomatoes, diced
1 small onion, diced
½ cup chopped fresh cilantro
2 tablespoons canned diced jalapeno peppers, or more to taste (juice reserved)
½ teaspoon garlic salt
½ lime, juiced
3 cups coleslaw mix
3 tablespoons ranch dressing
2 cups vegetable oil for frying
1 (9 ounce) box batter mix (such as Shore Lunch®)
1 (12 fluid ounce) can or bottle Mexican beer
24 corn tortillas
1 pound cod fillets, cut into 2-inch chunks
2 cups shredded Mexican cheese blend
2 limes, sliced into wedges
1 dash chile-garlic sauce (such as Sriracha®)

Steps:

Mix tomatoes, onion, cilantro, jalapeno peppers, 1 tablespoon juice from jalapeno peppers, and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca. Cover bowl with plastic wrap and refrigerate while preparing fish.
Toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Stir batter mix and beer together in a bowl. Wrap corn tortillas in wet paper towels and set aside.
Dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and coating is brown, 4 to 5 minutes. Remove cod with a slotted spoon and drain on a paper towel-lined plate.
Microwave corn tortillas on high until warmed, about 1 minute.
Stack two tortillas on a plate; top with fish, a sprinkle of Mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from lime wedge. Drizzle with chile-garlic sauce. Repeat with remaining ingredients.

Nutrition Facts : Calories 422.6 calories, Carbohydrate 50.8 g, Cholesterol 38.7 mg, Fat 17.6 g, Fiber 5.3 g, Protein 16 g, SaturatedFat 6.6 g, Sodium 442.9 mg, Sugar 3.1 g

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Kayepo

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I made these tacos with a side of guacamole and salsa, and it was the perfect meal. The tacos were light and refreshing, and the guacamole and salsa added a nice richness and flavor.

saiyad hamid ali

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These tacos were a little bit too fishy for me. I would recommend using a milder fish, such as tilapia or cod.

Jimcaale Barre

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I'm always looking for new and exciting fish taco recipes, and this one did not disappoint. The flavors were amazing and the fish was cooked perfectly.

Khan Zeb

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These tacos are a great way to get your kids to eat fish. My kids loved them.

Kenny Dixon

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I made these tacos with a side of rice and beans, and it was the perfect meal. The tacos were light and refreshing, and the rice and beans were hearty and filling.

Fvmouss Barbie Dolls

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I'm not a big fan of cabbage, but I really liked it in these tacos. It added a nice crunch and freshness.

Eurecia Taylor

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I made these tacos with tilapia and they were delicious. The tilapia was flaky and moist, and the flavors were perfect.

Ameer gul Baloch

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These tacos were a little bit spicy for me, but they were still really good. I would recommend using less jalapeño pepper if you don't like spicy food.

EMENU BIRHANU

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I'm always looking for new and exciting fish taco recipes, and this one did not disappoint. The flavors were amazing and the fish was cooked perfectly.

Rahmat Wali

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These tacos are a great way to use up leftover fish. I always have leftover fish after I make a big batch of fish and chips, and these tacos are the perfect way to use it up.