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Tacos de Pescado (Baja Fish Tacos)

Tacos de Pescado (Baja Fish Tacos)

There are always some recipes more important than others, maybe because it is extremely delicious or because it takes you back to your childhood or just because you just like it!

This recipe for me is my favourite recipe. It is very close to my heart because of two reasons: Fish tacos were invented in Ensenada, the city where I am from and this recipe of fish tacos was the way my dad used to make them, so every time I cook fish tacos at home, it always teleport me to my time in Ensenada, when I was around ten and my dad would get hand on in the kitchen and we would all sit around the table at lunch time and have a wonderful time! as cheesy as it sounds, I always share a tear when I eat fish tacos. He taught us that family is the most important thing in this world and share good food with your family makes the best food memories!

I am sharing this Mexican food memory with you, so you can make happy food memories with your love ones. X

Serves 4

Ingredients

For the batter

  • 150 very fresh cod fillet, no skin, no bones, cut in long strips
  • 1 cup all-purpose flour & extra for coating the fish
  • 1 tsp baking powder
  • salt to taste
  • Pinch of oregano
  • 1 tsp American or Dijon mustard
  • Pinch of ground pepper
  • 1 cup corona beer or a bit more

For the tacos

  • 2 cups vegetable oil
  • 8 normal size corn tortillas
  • 2 cups white cabbage shredded

The mayonnaise

  • 2 tbsp sour cream
  • 2 tbsp mayonnaise
  • Pinch of salt
  • Pinch of black ground pepper

Pickled white or red onion

  • 1 white onion cut in thin strips
  • oregano
  • 1 tbsp table salt
  • Juice of one lime
  • Pinch of salt to finish
  • 1 habanero pepper chopped (optional)

Salsa Bandera

  • 3 tomatoes finely chopped
  • 1 white onion finely chopped
  • a small bunch of coriander finely chopped
  • salt to taste
  • squeeze of a lime

Method

Prepare the salsa bandera by mixing the tomatoes, onion, coriander, salt and juice of a lime. Leave aside

To make the pickled onion. Add 2 tbsp of salt mix and leave aside for 10 min. Then wash it through to get rid of the salt and add some lime, pinch of oregano and the chopped habanero and a bit of salt. Leave aside.

Make the mayonnaise. Mix the sour cream, mayonnaise, pinch of salt and pepper. Leave aside.

Shred the white cabbage and leave aside.

To make the batter, mix the flour, baking powder, salt to taste, pinch of oregano, mustard, pinch of ground pepper and add the beer bit by bit, mixing with a balloon whisk. Leave aside.

Cut the fish into thin, long strips. Pat dry the fish with a kitchen paper towel.

Put 4 tbsp flour and add some salt to it. Then coat the fish pieces with the flour, remove the excess, and then put them into the batter. Place the pieces of fish in the batter, making sure all the pieces are all covered.

Heat the oil in a large deep saucepan or in a fryer. Once the oil is very hot, place some of the fish strips with batter and fry them for 2 min on each side or until golden brown. Then drain the excess of oil by placing them on a paper kitchen towel.

Heat the tortillas and cover them with a fabric kitchen towel to keep them warm.

To make the fish taco, spread some of the mayo, then a piece of fried fish, then all the toppings. Enjoy them with the family or friends with a nice cold beer!

Listo!

Provecho!


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