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

Baja Style Fish Tacos

By Peggye Marks on Aug 05, 2022

During the warm weather months, there's nothing like a delicious Baja-style fish taco. Especially delicious when it's Halibut season, using our fresh caught halibut from Alaska. If Tarakihi is available, try it with that. This recipe is easily adaptable to adding any toppings or ingredients you want and turn it into a 'make your own taco' party! Just watch the oil temperature when frying the fish and make sure you return the heat of the oil to 350F before dropping in new pieces of batter-dipped fish.

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) Additional 2 cups rice 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
12 Corn or flour tortillas (roughly 5-6 inches round)
Green salsa of choice. (can also use red salsa)
Guacamole (optional)
Baja Style Fish Tacos

Directions For the Fish

1. Prepare the batter according to the ‘Fried Fish in Vodka and Beer Batter‘ recipe. Place in the refrigerator until ready to use.

2. Portion the raw fish into 12 even pieces, about 3 inches long. Store in the refrigerator until ready to use.

3. 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. Should have at least 1 1/2 inches of oil from the bottom. Heat until thermometer registers 350F.

4. Prepare a plate with paper towels to be used for draining the fried fish. Spread additional 2 cups rice flour on a separate plate.

5. Remove the fish pieces from the refrigerator and season all over with salt and pepper.

6. Remove the batter from the refrigerator. Dredge the fish in the rice flour and then dip the pieces into the batter, one by one.

7. Carefully add each piece of fish to the hot oil. Work in small batches so as not to crowd the Dutch oven or wok.

8. Fry the fish until golden brown, about 3 minutes.

9. Transfer to the prepared plate to drain and season immediately with more salt.

Assemble the Tacos

1. Warm the tortillas in a fry pan or a few seconds in the microwave and place on a platter covered by a dish cloth. If you have a tortilla basket, use that.

2. Place 1 tablespoon of mayonnaise on each tortilla and spread using back of spoon.

3. Add a small mound of the cabbage along with some radish slices, minced onion, chopped cilantro and a spoonful of salsa.

4. Place one piece of fried fish on each tortilla. Squeeze a little of lime juice from the wedges over the fish. Dollop the guacamole on top if using. Serve.

Cook’s Note:  You can also have a ‘make your own’ taco bar 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!