They’re a fun weekend meal or a great dish to serve to guests. I can have my taco bar on the table in about 20 minutes. If you crave, crave, crave tacos like I do, you NEED these in your life! Is there any more fun meal than tacos? We eat them all the time. Some staples are my Ground Beef Tacos and Korean Beef Tacos. And when I want a real treat, it’s hard to beat my Birria Tacos. Today, I am going the fish route. These are some seriously tasty tacos! They are very similar to my Baja Shrimp Tacos.
Baja Fish Tacos
Fish tacos are said to have first originated in the state of Baja California in Mexico. In the States, they are most associated with southern California. A spring breaker encountered fish tacos in Mexico and ended up opening a taco stand in San Diego. Now, that stand has evolved into a restaurant, Rubio’s Coastal Grill, which has over 200 locations. That’s how good fish tacos are!
Ingredients Needed
Fish Flour Beer – nothing too dark, a lager is perfect. For a non-alcoholic version, substitute soda water, sprite or ginger ale. Seasonings – chili powder, garlic powder, cumin, salt and pepper. Pico de Gallo – tomato, onion, cilantro, lime juice. Chipotle Mayo – mayo, chipotles in adobo sauce, lime juice, garlic. Avocado Tortillas – I normally use flour, but corn tortillas go great too.
What Kind of Fish to Use
Any of your favorite mild white fish. I used cod this time around. Haddock is another north Atlantic species that is great beer battered. Others top contenders: grouper, snapper, mahi mahi, halibut or flounder.
Jason’s Tips
You can make your pico and chipotle mayo ahead of time, but make sure to fry your fish right before serving. I don’t overcrowd the pan. I fry the fish in batches if necessary. I give my tortillas a quick sear in an ungreased nonstick pan. Though this step is optional, it heats them up and the char marks add flavor. I don’t skimp on the fish. Sure, I have other toppings, but the fish should be the star!
Baja Fish Tacos Recipe
First, I get my sauce ready. You can check out my Chipotle Mayo post for all the details, but it’s super simple. I just toss everything into a small blender or food processor and give it a quick blitz. Next, I chop up my Pico de Gallo ingredients and mix them all together. For the beer batter, I mix beer, flour, and some seasonings until it’s smooth and ready for dipping. I cut the fish into strips, about one inch by two inches, and make sure to dry them really well with a paper towel. This helps them fry up nice and crispy. When it’s time to cook, I dredge the fish in the beer batter and fry them in preheated oil for about 2-3 minutes per side, until they’re golden brown. Once done, I transfer them to a paper towel-lined plate to drain off any excess oil. Finally, I load up my tortillas with the fried fish, avocado slices, Pico de Gallo, and a good drizzle of chipotle mayo, and dig in!
Other Topping Ideas
They’re your tacos, so feel free to substitute your favorite toppings. Try some Guacamole or Mango Salsa. If you like some heat, try my spicy Salsa Taquera. For a different flavor profile and more crunch, replace the pico and avocado with our Creole Coleslaw.
Serving Suggestions
Tacos are a fun meal on their own, but sometimes I like to pair them with something. They go great with my Arroz con Gandules or Dirty Rice. For some freshness, our Cucumber Tomato Avocado Salad would pair perfectly with these fish tacos. Don’t wait for Tuesday, make these fish tacos TONIGHT! You’re going to keep on coming back to these tacos, so be sure to save this recipe. These Baja fish tacos just may go in your weekly rotation, they’re that good. Let me know how you like them. And be sure to subscribe to GypsyPlate, we’re always cooking up new easy recipes for you! For more easy weeknight dinners, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…
Baja Fish Tacos, on our Gypsy Plate… enjoy!
More great taco recipes:Ground Turkey TacosGrilled Chicken TacosBaja Shrimp TacosBig Mac TacosSalmon Tacos
