Recipe - baja-style fish tacos fish fish tacos main courses

Baja Style Fish Tacos

Cooking Time: 60 minutes

Makes: makes 8 - 10 tacos

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During the warm weather months, there's nothing like a delicious Baja-style fish taco. When it's Halibut season, we especially enjoy this recipe with our wild-caught Halibut. If Tarakihi is available, try it with that. This recipe is easily adaptable, using any toppings or ingredients of choice. This can easily be turned into 'make your own taco' party!

COOKING NOTE: When frying the fish, watch the oil temperature and make sure you return the heat of the oil to 350F before dropping in new pieces of batter-dipped fish. This will ensure each piece of fish is perfectly fried. Crispy non-oily crust and perfectly cooked fish inside.

Ingredients

1 Recipe of Fried Fish with Vodka and Beer Batter (can use one or two large pieces of fish that equal 1.5 pounds instead of 4 fillets) plus

Additional 2 cups rice or regular flour

For Assembly of Tacos

3/4 cup mayonnaise

1/4 head of green cabbage, shredded

4 radishes, sliced into thin rounds

1/2 medium white or red onion, minced

3/4 cup cilantro leaves, roughly chopped

2 limes, each cut into 6 wedges

8 - 10 corn or flour tortillas (roughly 5-6 inches round)

Green or Red salsa of choice.

Guacamole (optional)

Directions For the Fish

Prepare the batter according to the ‘Fried Fish in Vodka and Beer Batter‘ recipe. Place in the refrigerator until ready to use.
Portion the raw fish into 8 - 10 even pieces, about 3' long x 1" wide. Store in the refrigerator until ready to use.
Place a Dutch oven or large wok fitted with a candy thermometer over medium heat and add the oil, leaving at least 3 inches from top of the pan. Making sure to have at least 1 1/2 inches of oil from the bottom. Heat until the thermometer registers 350F.
Prepare a plate with paper towels to be used for draining the fried fish. Spread additional 2 cups rice flour on a separate plate.
Remove the fish pieces from the refrigerator and season all over with salt and pepper.
Carefully add each piece of fish to the hot oil. Work in small batches so as not to crowd the Dutch oven or wok. Putting too many pieces at once will make the temperature drop quickly, which you want to avoid.
Fry the fish until golden brown, about 3 minutes. Try to maintain the oil temperature at 350F to guarantee each piece of fish is perfectly cooked with a crispy crust.
Transfer to the prepared paper towel lined plate to drain. Season immediately with more salt.

Assembling the Tacos

Warm the tortillas in a fry pan or for a few seconds in the microwave and place them on a platter covered with a dishcloth. If you have a tortilla basket, use that.
Place 1 tablespoon of mayonnaise on each tortilla and spread using the back of a spoon.
Add a small mound of the cabbage along with some radish slices, minced onion, chopped cilantro and a spoonful of salsa.
Place one piece of fried fish on top of the mound in each tortilla. Take a lime wedge and squeeze the juice over the fish. Dollop with guacamole, if using. Serve.

Cook’s Note: You can turn this into a ‘make your own’ taco party by placing each ingredient for assembling in their own separate bowls. Place the tacos on a plate or traditional taco holder. Pile the fried fish on a platter and enjoy!

Chipotle Mayonnaise variation: If you can find some chipotle sauce or Chipotle in Adobo sauce, we like to mix about 1/2 – 1 tsp of the sauce into the mayonnaise. Check and adjust to your personal preference in flavor and spiciness. Chipotle can be spicy!