Baja Style Fish Tacos Tasty Recipes

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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."

Ingredients :

• 6 tomatoes, diced
• 1 small onion, diced
• 1/2 cup chopped fresh cilantro
• 2 tablespoons canned diced jalapeno peppers, or more to taste (juice reserved)
• 1/2 teaspoon garlic salt
• 1/2 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®) (optional)

Instructions :

Prep : 40M	Cook : 12M	Ready in : 1H

• 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.

Notes :

• Soaking your fish filets in cold salt water for 30 minutes before rinsing well and patting dry will eliminate any fishy smell or taste. I have used shredded cabbage in place of the bagged coleslaw too, but I find the flavor to be too strong. I think the bagged mix has had time to off-gas so it does not overpower the dish.
• The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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