Recipe courtesy of Mexican Made Easy

Baja Fish Tacos

Getting reviews...
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.
  • Yield: Makes about 20 tacos; serves 6
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Ingredients

For the batter:

For the fish:

Accompaniments:

Lime-Chipotle Mayonnaise:

Directions

  1. Make the batter:
  2. Whisk together the batter ingredients and let stand for 15 minutes.
  3. Cook the fish:
  4. Heat the oil in a 4-quart pot or a wok until a deep-fat thermometer registers 375 degrees F. 
  5. 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. 
  6. Make tacos with the accompaniments. 

Lime-Chipotle Mayonnaise:

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

Cook’s Note

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

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