Baja's Fish Tacos

4 to 6 tacos
  • Vegetable oil, for frying
  • 1 red salmon fillet, skinned, boned, and cut into 2-inch strips
  • Beer Batter, recipe follows
  • Salt
  • 4 to 6 flour tortillas
  • 1 cup shredded cabbage
  • Chipotle Mayonnaise, recipe follows
  • Tomatillo Salsa, recipe follows
  • Beer batter:
  • 3/4 cup white flour
  • Dash yellow mustard
  • Beer to make batter consistency of pancake batter
  • Chipotle mayonnaise:
  • 1/2 cup mayonnaise
  • 2 tablespoons milk
  • 1 or 2 smoked, canned chipotle chiles
  • Tomatillo salsa:
  • 1 cup chopped canned or fresh tomatillo
  • 1/4 cup chopped canned or fresh jalapeno peppers
  • 1/4 cup diced onion
  • 1/4 cup chopped cilantro leaves
  • 1/4 cup canned green chiles
  • Heat a heavy skillet with 1/2-inch vegetable oil until hot, not smoking. Dip fish in batter to coat evenly, and lay fish strips in pan, not touching. Cook until golden, about 2 to 3 minutes. Turn and cook until golden. Drain on paper towels and season with salt, to taste. Heat a dry cast iron or heavy skillet and warm flour tortillas until heated. Assemble tortillas by layering fish, cabbage, mayonnaise, and salsa.

Beer batter:
  • Stir together until incorporated.

Chipotle mayonnaise:
  • Put ingredients in a bowl and mix.

Tomatillo salsa:
  • Process ingredients together, and then simmer over medium high heat until just boiling. Serve warm. If using fresh ingredients, simmer until cooked.

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