Baja's Fish Tacos

Recipe courtesy Liz Pudwill

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Rated 5 stars out of 5
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  • Read 13 Reviews
Total Time:
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Yield:
4 to 6 tacos
Level:
Intermediate
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Ingredients

Directions

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:

3/4 cup white flour

Dash yellow mustard

Beer to make batter consistency of pancake batter

Stir together until incorporated.

Chipotle mayonnaise:

1/2 cup mayonnaise

2 tablespoons milk

1 or 2 smoked, canned chipotle chiles

Put ingredients in a bowl and mix.

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

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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Newest Ratings and Reviews

Read all 13 reviews

  • on May 31, 2012

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    Excellent! I would've like the batter to be a little more airy, but I think that was an error on my part. :

    people found this review Helpful.
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  • on February 20, 2010

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    I have been craving fish tacos, and this recipe was exactly the taste I was hoping for! The mayo was yummy and spicy. I decided to cut corners and use one of those tiny cans of Herdez "salsa verde" imported from Mexico instead of making the tomatillo salsa and it tasted great with the tacos.

    people found this review Helpful.
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  • on November 25, 2007

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    So good, even my 4 year old loved them

    people found this review Helpful.
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