- Calories:1000 kcal
- Protein:50 g
- Carbohydrates:150 mg
- Sugar:500 mg
- Salt:10 g
- Energy:4184 kJ
- Fat:60 g
The Baja Peninsula is likely not the first place fish was cradled in a corn tortilla, but it might be the most well known.
What are Baja Fish Tacos?
Baja-style fish tacos are characterized by strips of firm white fish dipped in a thin batter and fried until crisp. They are served on corn tortillas, often doubled up to support the tacos’ ample contents, with crunchy wisps of shredded cabbage, pico de gallo, and a creamy mayonnaise- and crema-based sauce. Sometimes a thin, spicy chile de arbol salsa is drizzled on top for heat, but you can also use your favorite Mexican hot sauce.
What Kind of Fish to Use for Baja Fish Tacos
When selecting fish for Baja-style fish tacos, stick with whatever is freshest. Any firm-fleshed white fish such as halibut, grouper, cod, or snapper is a good choice. When you cut the fish into strips, keep in mind that they should be just a bit longer than the diameter of the tortilla so the fish peeks out appealingly over the edge.
The Secret Ingredient for a Flavorful Batter
The batter for these fish tacos is lightened with Mexican lager and flavored with a squirt of yellow mustard, which adds a light golden color, salt, and acidity. Some taqueros even add a bit of chicken bouillon to their batter for an umami boost.
Baja-style fish tacos are best eaten immediately after frying, as the sauces and the fish’s own moisture will start to soften the crisp shell of batter. These tacos need no accompaniment except a healthy squeeze of lime juice and a Mexican lager to wash it all down.
Never Lose a Recipe Again!
This recipe was developed by Tricia Manzanero Stuedeman
Recipe Tips
- If your local grocery does not carry Mexican crema, try a Latin American supermarket or sub sour cream in a pinch. If you can’t find cod, substitute another firm, mild white fish like haddock, pollock, sea bass, or snapper.
- When frying fish, it’s important to maintain the correct temperature; adding the battered fish will cause the temperature to drop, so feel free to toggle your heat up and down while cooking to keep your oil at or around 365 F.
- Battering the fish can be a messy endeavor. Use one hand to coat the fish in the flour mixture and the other hand to coat it in the batter. Wearing disposable gloves can also keep you from having to wash your hands constantly.
How to Store
- These are best enjoyed the same day, and leftover fish will not keep well in the refrigerator or freezer.
- Leftover chipotle sauce and pico de gallo, however, can be refrigerated in airtight containers for up to 3 days.
Make Ahead
The Pico de Gallo and Chipotle Sauce can both be made up to two days ahead. The dry components of the batter and the flour mixture can also be measured out and kept covered at room temperature so they’re ready to go.
Alex
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