Next Post
Charred Tomato and Corn Pesto Pasta.
This post may contain affiliate links, please see our privacy policy for details.
Oh hey!! Welcome to Taco Tuesday!!
I know I typically do something of the sweeter variety on Tuesday, but I’m throwing you guys a curve ball today. And hey, we are making tacos!! I mean, it’s Cinco de Mayo week, so I’m thinking extra tacos are surely in order!
These tacos though? They are particularly special. Two words: beer battered.
OMG. This is going to be SO good!
So you guys, I make a lot of tacos. Some of them you see and some of them you don’t. I feel like I’ve made Baja fish tacos a million times, but then the other day I realized that I’ve never shared one of my favorite recipes with you guys. Obviously that had to change, and ASAP.
For the longest time I had it in my head that all white fish was just boring. I blame my dad, he used to say he wasn’t really a huge fan of white fish and how he thought it was kind of boring. For a while I listened to him and cooked only salmon and occasionally some shrimp. Don’t you just hate how parents have the ability to make us think certain foods are no good? Life lesson: try everything once and then let yourself be the judge! Man, I should probably listen to my own advice more. I can give it, but actually following it? That’s another story. 🙁
Anyway, then came the day when I discovered fried fish. Suddenly my theory that white meat fish was boring was no longer rational.
Granted the fish is fried, that right there is a major factor in some of the deliciousness in this recipe. But my point here is, these days I regularly serve up white meat fish… fried, grilled, oven baked, whatever… I like it all!
I gotta say though, Mahi Mahi is my all time favorite when it comes to white fish. So that’s what I like to use in my Baja fish tacos. Really any white meat fish you choose would be fine though.
PS. these are probably dad’s favorite taco recipe. Ha, white fish fear be gone!!
Ok, so fish talk aside…how fun is the name Baja?!?! I kind of love saying it. It makes me feel like I’m in a tropical place…even though there’s snow outside.
Ugh.
I need all the Baja fish tacos please!!
Baja California is actually a Mexican state on the Baja Peninsula. It borders California and umm according to Wikipedia, the landscape spans mountains and beaches on the Pacific Ocean and Gulf of California. PLEASE… take me there!! 🙂
OKok, I am going to be serious now.
Tacos!
Aside from the annoyance of frying, these tacos are pretty simple and fast to throw together and it’s not a deep fry, so the frying part really isn’t even that bad. Here’s how it goes…
…season the fish lightly with some chili powder, salt and pepper.
…then dip it through a beer batter.
…fry the battered fish until golden perfection.
…sprinkle the fried fish with some flaky sea salt and a zest of lime.
…mix together a quick chipotle mango salsa.
…combine everything in a warmed corn or flour tortilla….add a little cheese (obviously).
…eat all the tacos and have a happy fiesta kind of Tuesday (or Thursday if you plan to make them for Cinco de Mayo).
Yum, right? And pretty simple too, right?
You guys got this, it’s Baja style taco time!
Oh, and don’t forget the chips and guac…only way to do up tacos right! 🙂
Baja Fish Tacos with Chipotle Mango Salsa.
Servings: 4 Servings
Calories Per Serving: 739 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds white fish cut into 1 inch chunks (I used mahi mahi)
- 1 teaspoon chili powder
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 cup light beer
- vegetable oil or canola oil for frying
- soft flour or corn tortillas warmed
- shredded cheddar or cotija cheese crumbled
- shredded lettuce fresh cilantro and yogurt, for serving
Chipotle Mango Salsa
- 1 ripe mango diced
- 1 ripe but firm avocado, diced
- 1 cup cherry tomatoes halved
- 1-2 chipotle peppers in adobo chopped
- juice from 1 lime
- 1/4 cup fresh cilantro chopped
- salt to taste
Creamy Tomatillo Sauce
- 6 tomatillos skins removed
- 2 jalapenos halved + seeded if desired
- 1 cup fresh cilantro
- 1/4 cup plain greek yogurt
- 1/2 ripe avocado
- juice from 1 lime
- salt to taste
Instructions
- Heat 1-2 inches of oil in a medium pot over medium heat until a deep fry thermometer reaches 375 degrees F.
- Toss the fish with the chili powder. Add the flour, baking powder and beer to a bowl, stir until just combined. Once the oil is hot, dip the fish in the beer batter, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt and lime zest.
- Divide the fish among the warmed tacos shells and top with shredded lettuce, salsa (recipe below) and cheese. EAT!
Chipotle Mango Salsa
- In a bowl, combine all the ingredients. Taste and adjust spiciness and salt as needed. Serve with the tacos
Creamy Tomatillo Sauce
- Preheat the broiler to high. Line a baking sheet with parchment. Add the peeled tomatillos and place under the broiler for 3-5 minutes, turning once or twice or until the tomatillos are mostly charred all over. Remove from the oven and let cool slightly. Then add the charred tomatillos and the remaining ingredients to a blender or food processor. Pure until smooth and adjust salt as needed. Sauce with will keep in the fridge for up to 1 week.
Only thing missing is that margarita…maybe on Thursday?!?!?
