Best 12 Baja Fish Tacos Dry Rub Recipes

BAJA FISH TACOS

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.

BAJA FISH TACOS

Steps:

• If you're making the Curtido, start by slicing up the cabbage (approx. 1/3 head), 1/4 onion, and 1/4 jalapeno. Add them to a mixing bowl along with the remaining ingredients: 1/2 cup vinegar, 3/4 cup water, 1/2 teaspoon Mexican oregano (optional), 1 teaspoon of salt, and some freshly cracked black pepper. Combine well and add everything to a Mason jar. Give it a shake and let it rest in the fridge until you need it.
• For the Chipotle Crema, add the following ingredients to a blender or food processor and combine well: 1 cup mayonnaise, 2 chipotles in adobo, 2 peeled garlic cloves, pinch of salt, and a squeeze of lime. You might need to add a splash of water to get it to combine. If you want more heat you can add more chipotles or some of the adobo sauce. Keep in mind that you can substitute some of the mayonnaise for plain Greek yogurt.
• Pat dry and season the fish on both sides with salt. Cut into strips that are approximately 1" x 3".
• To make the beer batter, add the following ingredients to a mixing bowl: 1 cup flour, 1 teaspoon baking powder, 1 teaspoon salt, freshly cracked black pepper, and 1 teaspoon chile powder (optional). Combine well and then add 1 cup of beer. Whisk together until you have batter that is the consistency of thick paint, adding more beer if necessary (I added an additional 1/4 cup of beer to this batch.)
• Preheat 3-4 cups of oil in a saucepan until it reaches 350-360F (I used canola oil). One at a time, dip the fish sticks into the batter and drop them gently into the oil. Let them cook for 3-4 minutes or until the exterior is turning a darker brown. I used a narrow pan and only cooked 3-4 pieces at a time so that the oil temp remained as close to 360F as possible.
• Carefully remove the fish sticks from the oil and drain them in some paper towels, continuing until all the fish sticks are cooked. If making a big batch, place the fish sticks on a wire rack after draining , this will help prevent them from getting soggy. You can optionally keep them in a 250-300F oven until you need them.
• Warm up the corn tortillas. For smaller batches I prefer to slightly crisp up the tortillas in a dry skillet over medium heat. For larger batches you can warm them up in the oven for a few minutes (400F), or nuke them in the microwave for 60 seconds. Each tortilla gets fried fish, Chipotle Crema, pickled cabbage, and a final squeeze of lime. Enjoy!
• Load up each tortilla with fried fish, Chipotle Crema, pickled cabbage, and a final squeeze of lime. Enjoy!

BAJA FISH TACOS

Steps:

• Prepare the cod by cutting them in one inch pieces about 3-4 inches long. Salt and pepper and set aside.
• In a medium sized bowl add the flour, chili powder paprika, garlic powder, cumin, salt and pepper. Add the beer and stir until combined.
• Preheat a medium sized skillet over medium high heat, add oil until it is about 1/2 inch up the side. Heat until the thermometer reads 350 degrees.
• Working in batches, dredge each piece of cod into the batter and add to the preheated oil. Fry until golden brown about 2-3 minutes each side. Remove and set aside on plate.
• Assemble the tacos on a flour tortilla and top with fresh pico and cilantro ranch dressing.

BAJA FISH TACOS

Steps:

• Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
• Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
• Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.
• Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.

BAJA FISH TACOS

Steps:

• Pickled Red Onion:
• To make the pickled red onion, place the onion and jalapeño in a heatproof medium bowl. In a small saucepan, combine the vinegar, lime juice and salt. Bring to the boil over high heat, stirring until the salt dissolves, then pour over the onion and jalapeño. Allow to stand at room temperature for at least 1 hour before using. (Leftovers will keep up to 1 week in the fridge.)
• Baja Cream:
• To make the Baja cream, whisk the mayonnaise, sour cream, lime juice, lime zest and salt in a small bowl, then taste for seasoning and lime juice.
• Baja Cabbage Slaw:
• To make the cabbage slaw, mix together the mayonnaise, lime juice and Tabasco in a bowl. Toss the cabbage with the mayonnaise mixture, season to taste and refrigerate.
• Marinated Fish:
• To marinate the fish, mix the olive oil, chili powder, oregano, cumin, coriander and jalapeño in a non-reactive dish. Add the fish and marinate for 20 minutes.
• When ready to cook the fish, heat a non-stick frying pan over medium-high heat. Remove the fish from the marinade, place in the hot pan and season with salt.
• Cook the fish for 4 minutes, then turn over, season again with salt and cook for another 2 minutes or until just cooked through, depending on the thickness.
• Remove the pan from the heat and flake the fish with a fork, scraping up and mixing in any marinade that has stuck to the bottom.
• Assembly:
• Heat the tortillas according to the directions on the packet. To assemble the tacos, place a heaped spoon of the fish onto the centre of a warm tortilla. Top with the pickled onion and jalapeño, Baja cream, Baja cabbage slaw and tomato salsa.

BAJA STYLE FISH TACOS

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.

BAJA FISH TACOS

Steps:

• Brush fish evenly with 1 Tbsp. lime juice; sprinkle with taco seasoning mix. Cook in skillet sprayed with cooking spray on medium heat 3 to 3-1/2 min. on each side or until fish flakes easily with fork, drizzling fish with 1 Tbsp. of the remaining lime juice for the last minute. Use fork to flake fish into bite-size pieces.
• Meanwhile, mix mayo, remaining lime juice and 1 Tbsp. cilantro. Add to coleslaw blend; mix lightly.
• Top tortillas with coleslaw, fish, cheese and remaining cilantro.

BAJA FISH TACOS -- DRY RUB

Steps:

• Combine all ingredients

GRILLED BAJA FISH TACOS

Steps:

• Whisk cider vinegar, vegetable oil, and salt together in a small bowl. Combine cabbage, scallions, and cilantro in a separate bowl. Pour vinegar mixture over top and toss to coat; set cabbage slaw aside.
• Combine chili powder, salt, coriander, cumin, and pepper in a bowl. Pat fish dry and rub with vegetable oil. Rub fish evenly with spice mixture. Place fish on a wire rack and refrigerate until grill is ready.
• Preheat an outdoor grill for high heat with the lid down for 10 to 15 minutes.
• While the grill is heating, combine mayonnaise, 1/2 of the lime juice, chipotle peppers, and garlic in a small bowl and season with salt and pepper. Set aside.
• Scrape the hot grill grate until clean. Dip a paper towel in vegetable oil and quickly rub it over the grate. Lay fish on the grill, perpendicular to the bars of the grate.
• Cook until fish is opaque and flakes apart when gently prodded, 5 to 7 minutes per side. Transfer to a plate, tent loosely with aluminum foil, and let rest for 5 minutes. Tear fish apart into a bowl and pour remaining lime juice over top.
• Place several tortillas in a single layer on the grill and cook until warm, about 10 seconds per side. Transfer to a tortilla warmer and repeat to warm remaining tortillas.
• Smear warm tortillas with mayonnaise mixture, then add fish, cabbage slaw, and queso fresco.

CLASSIC BAJA-STYLE FISH TACOS

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.

BAJA FISH TACOS

Steps:

• Whisk together the flour, beer, and taco seasoning mix.
• Wash catfish nuggets and pat dry with paper toweling.
• In a food processor or blender, process for a few seconds sour cream, cilantro, lime juice and additional taco seasoning mix to taste.
• You don't want to totally liquify the cilantro.
• Prepare garnishes as you heat about 1/2" of oil in a cast iron skillet or heavy frying pan to 360F.
• Dip fish nuggets into batter and place in hot oil with a fork.
• Turn once after about 1 minute and brown the other side for another minute.
• Do this in batches.
• Don't crowd the fish.
• Drain on paper toweling and keep warm in a 200F oven until ready to serve.
• Heat tortillas in foil in the oven or nuke them wrapped in a clean kitchen towel.

QUICK AND EASY BAJA FISH TACO RECIPE

Steps:

• Brush fish evenly with 1 Tbsp. lime juice; sprinkle with taco seasoning mix. Cook in skillet sprayed with cooking spray on medium heat 3 to 3-1/2 min. on each side or until fish flakes easily with fork, drizzling fish with 1 Tbsp. of the remaining lime juice for the last minute. Remove from heat. Use fork to flake fish into bite-size pieces.
• Mix 1/3 cup sour cream, 1 Tbsp. cilantro and remaining lime juice until blended. Add to coleslaw blend; mix lightly.
• Top tortillas with coleslaw, fish, cheese and remaining cilantro and sour cream.