Baja Fish Tacos

While fish dishes with tomatoes, olives, and capers are emblematic of the Veracruz coast, these battered fried tacos are typical of the Baja peninsula. A little shredded cabbage mixed with chipotle mayonnaise adds just the right crunch and spice.

Reprinted with permission from Just Tacos by Shelley Wiseman, The Taunton Press copyright (c) 2011
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Photo: Baja Fish Tacos

TOTAL TIME: --
Prep: --
Inactive Prep: --
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YIELD: Makes about 20 tacos; serves 6
LEVEL: --

ingredients

FOR THE BATTER:
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 cup (8 ounces) beer
    FOR THE FISH:
    • 3 to 4 cups vegetable oil for frying
    • 1 pound tilapia, cod, or other white fish fillets
    • 1/2 teaspoon salt
    • 1 cup flour
    LIME-CHIPOTLE MAYONNAISE:
    • 1 cup mayonnaise
    • 3 tablespoons chipotles en adobo, finely chopped, including the sauce
    • 1 tablespoon lime juice
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    Directions

    Make the batter:
    Whisk together the batter ingredients and let stand for 15 minutes.

    Cook the fish:

    Heat the oil in a 4-quart pot or a wok until a deep-fat thermometer
    registers 375 degrees F.

    While the oil is heating, cut the fish into 1/2- by 4-inch strips and toss with the salt. Place the flour in a wide, shallow bowl. Dredge the fish in the flour, then in the batter, and fry a few pieces at a time, until the batter is golden and the fish is just cooked through, 3 to 4 minutes. Transfer the fish to a paper-towel-lined plate to drain.

    Make tacos with the accompaniments.

    Note: If you have a wok for deep-frying, you can use less oil, 2 to 3 cups.

    Accompaniments:

    Warm corn tortillas, some Lime-Chipotle Mayonnaise (recipe below) mixed with shredded cabbage; serve the rest of the mayonnaise on the side along with lime wedges.
    Lime-Chipotle Mayonnaise:
    1 cup mayonnaise
    3 tablespoons chipotles en adobo, finely chopped, including the sauce
    1 tablespoon lime juice

    Mix together all the ingredients.
    If you'd like to thin the sauce for drizzling, add a little water to the mixture.

    Photograph by Romulo Yanes

    Reprinted with permission from Just Tacos by Shelley Wiseman, The Taunton Press copyright (c) 2011
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