Prepare to tantalize your taste buds with an authentic Baja fish taco sauce recipe that will transport you to the vibrant streets of Mexico. This flavorful sauce is a harmonious blend of zesty chilies, aromatic spices, and fresh ingredients that perfectly complements the crispy fish tacos. With its tangy, slightly spicy, and irresistibly tangy flavor, this sauce will elevate your taco night experience to new heights. So, gather your ingredients, put on your apron, and embark on a culinary adventure to create the most authentic Baja fish taco sauce you've ever tasted.
Let's cook with our recipes!
BAJA FISH TACOS
These Baja fish tacos are made from crispy beer-battered cod tucked into corn tortillas, topped with a cabbage slaw and smoky chipotle sauce.
Provided by Jennifer Segal (slaw and chipotle sauce adapted from Cook's Illustrated)
Categories Dinner
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside.
- Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth. Set aside.
- Mix the flour, salt and pepper together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.
- In a medium skillet, over medium heat, add enough oil to reach a depth of ½-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F, or when the end of a wooden spoon sizzles when dipped into the oil.
- Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.
- Smear each tortilla with a generous amount of the chipotle sauce, then top with the cabbage slaw. Lay one piece of fish inside each tortilla and serve with lime wedges.
- Note: 3 chipotle peppers and 2 teaspoons sauce will give you a spicy sauce. Use less for a milder sauce. You can freeze any leftover chipotle peppers from the can.
- Note: Nutritional information was calculated assuming that approximately 3 tablespoons of oil are absorbed into the fish when fried.
- Note: Nutritional Information does not include the chipotle sauce.
Nutrition Facts : Calories 577, Fat 16 g, Carbohydrate 66 g, Protein 39 g, SaturatedFat 1 g, Sugar 4 g, Fiber 7 g, Sodium 1025 mg, Cholesterol 73 mg
BAJA SAUCE FOR FISH OR SHRIMP TACOS
I really like this on grilled or blackened fish tacos.
Provided by flachaz
Categories Main Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Stir sour cream, mayonnaise, lime juice, cilantro, seafood seasoning, and ancho chile pepper together in a bowl.
- Cover bowl with plastic wrap and refrigerate for at least 1 hour.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 1.3 g, Cholesterol 11.5 mg, Fat 14 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 188 mg, Sugar 0.2 g
BAJA STYLE FISH TACOS
Provided by Marcela Valladolid
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the Beer Batter:
- Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
- For Cream Sauce:
- Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
- For the Fish:
- In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
- On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
- Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
- *Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.
- **Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.
BAJA STYLE FISH TACOS
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
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
FISH TACOS WITH BAJA SAUCE
Use a fajita mix for these fish tacos to give you all the right flavours without having to buy jars of individual spices. They take just 20 minutes to make
Provided by Elena Silcock
Categories Dinner, Fish Course, Main course
Time 20m
Number Of Ingredients 13
Steps:
- To make the sauce, put all of its ingredients in a food processor, blitz until smooth and season well. Add a splash of water if you need to, to make it a consistency that can be drizzled, then pour into a bowl or jug and chill until needed.
- To make the fish, whisk the lime juice, oil and fajita seasoning in a bowl, add the cod and toss well. Fry the cod in a non-stick frying pan over a high heat for 5 mins until beginning to flake, but not falling apart. Divide between the tortillas, each one drizzled with the sauce and topped with a spoonful of our curtido and our tomatillo salsa.
Nutrition Facts : Calories 185 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.7 milligram of sodium
BAJA FISH TACOS
Crisp mahi mahi pans out beautifully when dressed up with fresh lime, cilantro and smoky adobo. One bite and you'll be hooked on these baja fish tacos! -Brooke Keller, Lexington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the salad dressing, adobo sauce, cilantro and lime juice. Chill until serving., Sprinkle mahi mahi with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat mahi mahi with flour, then dip in eggs and coat with bread crumbs. In a large skillet, heat oil over medium heat; cook fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels., Place fish in tortillas; top with cabbage, sauce mixture and additional cilantro. Serve with lime wedges.
Nutrition Facts :
BAJA FISH TACOS
These authentic crispy baja fish tacos are so delicious! They remind us of the ones served at Rubios restaurant. These tacos are leveled up with all of the garnishes and fixings; serve them with pico de gallo, white sauce, cabbage, and avocado for the perfect fish taco!
Provided by Whitney Wright
Categories Main Course
Time 1h2m
Number Of Ingredients 25
Steps:
- In a medium bowl whisk the ingredients for the fish taco white sauce. Cover and refrigerate.
- Prep the garnishes, make pico de gallo, shred the cabbage, chop the cilantro. (Cut the avocado right before serving).
- Slice the fish into ¾" wide by 4" inches long pieces. It's ok if your pieces are slightly thinner. Pat the fish dry with a paper towel (you want the fish quite dry so that the batter will stick!)
- In a large bowl whisk the crushed ritz crackers, flour, breadcrumbs, baking powder, chili powder, cumin, salt, garlic powder, onion powder, and cayenne. Stir in the egg and 7 UP until the batter is combined.
- Gently stir the sliced fish into the fish taco batter. Gently mix the fish so that all sides are coated in the batter.
- Place a large skillet (I used my 12 inch pan) over medium heat. Add enough vegetable oil to fill the pan 1 inch deep. Heat the oil to 375°F.
- When the oil is hot place the strips of battered fish in the oil, working in batches. Fry until golden, flipping halfway through until cooked on both sides (about 2 minutes per side). Transfer to a paper towel lined plate.
- Warm the tortillas by microwaving a few at a time. Place them between damp paper towels and microwave for 30-45 seconds. Keep them warm by covering with a towel. You can also heat a few teaspoons of oil in a frying pan over medium heat. Fry each tortilla until warm and golden. You don't want to cook too long because you don't want the tortilla to be crispy, just warmed through.
- Add the cooked fish to a tortilla, top with shredded cabbage, pico de gallo, chopped cilantro, squirt of lime juice, fresh avocdo, and drizzle of the fish taco white sauce.
Nutrition Facts : Calories 420 kcal, Carbohydrate 43 g, Protein 22 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 96 mg, Sodium 1250 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
BAJA CHIPOTLE FISH TACOS
Marinated cod, cabbage, and zesty white sauce lend authentic Baja flavors to these easy to make tacos. This recipe was posted by a popular seasoning company and adapted from a cooking websites newsletter. Included in the 2006 Zaar World Tour - Mexico.
Provided by lauralie41
Categories Mexican
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place fish in a large baking dish or resealable plastic bag, pour 3/4 cup Lawry's Baja (r) Chipotle Marinade with Lime Juice over the fish.
- Marinate in refrigerator about 30 minutes in covered dish or sealed plastic bag.
- Remove fish from dish or bag and discard marinade.
- Grill or broil fish and baste with 1/4 cup Baja Chipotle Marinade. Turn fish once and cook until fish flakes easily with a fork.
- While fish is cooking, combine mayonnaise, sour cream, and remaining 2-4 tablespoons of marinade in a small bowl.
- To serve place fish in tortillas, using two tortillas for each taco, top with shredded cabbage and drizzle with sauce.
Nutrition Facts : Calories 221.9, Fat 4, SaturatedFat 1.5, Cholesterol 53.7, Sodium 94.7, Carbohydrate 23.1, Fiber 3.6, Sugar 1.5, Protein 23.4
CLASSIC BAJA-STYLE FISH TACOS
The original recipe is from The Gourmet Cookbook, and is adapted from the tacos served at Rubio's Baja Grill. I've made a couple changes, but mostly to the sauce -- trying to duplicate the wonderful sauce used at Barryhill Baja Grill in Houston. It may take a little more work but frying the fish twice is what gives it a crisper crust.
Provided by Galley Wench
Categories Mexican
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 25
Steps:
- Make the Batter:.
- Combine beer, flour, salt, garlic powder, dry mustard, oregano and pepper in a blender and blend until smooth, about 20 seconds.
- Transfer to a bowl and let stand, covered for 1 hour.
- Make the Sauce:.
- Stir together mayonnaise, yogurt, mustard, chipotle and salt in a small bowl. Cover and refrigerate.
- Fry the Fish:.
- Put a rack in middle of oven and preheat oven to 350°F.
- Heat 2 inches oil in a 4 quart deep heavy saucepan until it registers 350°F on thermometer.
- Put flour in pie plate or shallow dish. Dredge 10 fish strips in flour, shake off excess, then coat in batter, letting excess drip off, and carefully drop in hot oil.
- Fry, stirring, until PALE golden, 2 or 3 minutes. With a slotted spoon, transfer to a paper towel to drain.
- Repeat with the remaining fish (returning oil to 350 °F between batches).
- Set pan of oil aside.
- Heat the Tortillas and Refry The Fish:.
- Wrap tortillas in stacks of 6 in foil and heat in oven until hot, 12 to 15 minutes. Remove tortillas from foil and re-wrap in a kitchen towel to keep warm.
- Meanwhile, reheat oil until it registers 375 degrees. Refry fish strips in batches of 10, stirring, until golden brown, 1 or 2 minutes.
- With a slotted spoon, transfer to paper towels to drain again.
- To Serve:.
- Stack two corn tortillas together, top with fish, cabbage, sauce and cilantro.
- Serve with lime and salsa on the side.
Nutrition Facts : Calories 4538.8, Fat 442.4, SaturatedFat 57.8, Cholesterol 51.5, Sodium 1317.5, Carbohydrate 116.8, Fiber 11.2, Sugar 2.6, Protein 36.4
Tips:
- Use fresh ingredients whenever possible, especially for the salsa. Fresh tomatoes, onions, and cilantro will give the sauce the best flavor.
- If you don't have time to make your own salsa, you can use a store-bought salsa. Just be sure to choose a salsa that is made with fresh ingredients and has a good flavor.
- Feel free to adjust the ingredients in the sauce to your own taste. If you like it spicy, add more jalapeños. If you like it creamy, add more sour cream.
- The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- Serve the sauce with fish tacos, burritos, or other Mexican dishes.
Conclusion:
Baja fish taco sauce is a delicious and versatile sauce that can be used on a variety of Mexican dishes. It is easy to make and can be tailored to your own taste. So next time you're making fish tacos, burritos, or other Mexican dishes, be sure to give this sauce a try. You won't be disappointed!
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