Recipe courtesy of Liz Pudwill

Baja's Fish Tacos

  • Level: Intermediate
  • Yield: 4 to 6 tacos
Save Recipe

Ingredients

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

Directions

  1. 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.
  2. 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:

  1. Stir together until incorporated.

Tomatillo salsa:

  1. Put ingredients in a bowl and mix.
  2. Process ingredients together, and then simmer over medium high heat until just boiling. Serve warm. If using fresh ingredients, simmer until cooked.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Baja's Fish Tacos

Baja Fish Tacos