Baja Fish Tacos Recipe!

Those of you who know me know that I love food. Everything about it makes my heart skip a beat from preparing it, cooking it, taking pictures of it, looking at pictures of it, and last but definitely not least, eating it! With the advent of the fish taco craze here in Toronto, I figured I would jump on the band wagon and present to you my own attempt at making them.

I looked around the interwebs and found a lot of recipes for fish tacos but none that completely satisfied my palate. I ended up extracting various elements of all the recipes I came across and came up with the below concoction. So here you have it, my very first recipe post!

I apologize for the lack of pictures of the process. My favourite part of food blogs is seeing the whole development of the meal however this time my stomach was grumbling pretty loudly so I wanted to finish making it as soon as possible 😛

Baja Fish Tacos 

Serves: 4

Time: 1.5 hours

Difficulty level: Medium

 

Ingredients:

• 2 cups shredded cabbage
• 1/2 cup diced red onion
• 1/2 cup shredded carrots
• 4 limes
• Dash of salt and pepper (add to your taste)
• 2 lb white fish cut into 1-2 inch pieces – any kind will do
• 1 cup of oil

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• Dash of Mrs. Dash Seasoning
• 1/2 teaspoon salt
• 1 egg
• 1 cup beer

• 2 bunches of cilantro with ends off
• 2 avocados
• 2 cloves of garlic

• 10 Tortillas
• Sour cream – I like to mix dill with the sour cream but that’s optional
• Dill (optional)
• Hot sauce (optional)
• Salsa (optional)
• Jalepenos (optional)

1. For the slaw: Combine the cabbage, red onion, carrots, lime juice, dash of salt and pepper and mix. Leave covered in the fridge until ready to use. I like to make it a couple hours in advance so the veggies soak up the lime juice.
2. For the guacamole: Grind cilantro, garlic, avocados, and the juice of 2 limes in a food processor. I used my magic bullet but you can use whatever you have on hand. If you don’t have a food processor or blender you can dice the garlic and cilantro and then mash the avocados with a fork. This method is great if you want a chunky guacamole! Leave covered in the fridge until ready to use.
3. For the batter: Combine the dry ingredients (flour, corn starch, baking powder) first and mix. Then combine the wet ingredients (beer, egg) in a separate bowl and mix (I used a chopstick lol). Combine and mix again. Don’t worry if there are clumps but just make sure all the ingredients are combined (ie. no dry ingredients still caked on the bowl).
4. Add a cup of oil to the pan to shallow fry the fish and put on high heat. I used a deep pan so the oil doesn’t fly everywhere.
5. Pat the fish dry with paper towel and then cut into 1-2 inch pieces and dip in the batter. Once the oil is hot enough (it should become like the consistency of water) add the fish and fry on both sides until golden. Place the fried fish on a plate lined with paper towels to soak up the extra oil. Turn the heat to medium and continue dipping the batter as you go along and then frying the fish.
6. Heat the tortillas on a pan or toaster oven and place on a plate. You can use a tortilla warmer at this point if you like. Spread the guacamole on one side and sour cream on the other. Add the fried fish and slaw on top with whatever other toppings you fancy and then squeeze on a little lime juice. Then gobble that sucker up and have another!

 

 

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