Baja Fish Tacos
These lovely tacos are from the great state of Baja California in the north of Mexico. There are different stories about who invented them and how, but we can say that whoever did it, probably didn’t have idea that these tacos were going to became one of the most famous tacos in the world. Delicious fish covered in a delicious batter and then fry until crispy, top with so many yummy garnishes and season with a mouth-watering mayo. This is our version of the traditional Baja fish taco recipe, we really hope you like it.
For the batter
150 g very fresh cod or haddock fillet, no skin, no bones, cut in long strips
1 cup self-rising flour
½ cup all-purpose flour for coating the fish
1 cup lager or a bit more
1 tsp Dijon mustard
1 tsp Fajita Seasoning Sazon Natural
½ tsp salt
Pinch of ground pepper
Pinch of oregano
For the tacos
3 cups vegetable oil
12 Chingona corn tortillas 15 cm
2 ½ cups red cabbage shredded
Any spicy La Costeña In Adobo of your choice
1/2 sour cream
2 tbsp mayonnaise
1 tsp La Costeña Chipotle sauce (optional)
Pinch of salt
Pickled red onion
1 medium red onion cut in thin strips
Pinch of oregano
1 ½ tbsp salt
3 small tomatoes finely chopped
½ medium white onion finely chopped
3 tbsp fresh coriander finely chopped
¼ tsp salt
Start by preparing all the garnishes. Make the mayonnaise. Mix the sour cream, mayonnaise, pinch of salt and pepper. Leave aside.
To make the pickled onion. Add 2 tbsp of salt mix and leave aside for 10 min. Then wash it through to get rid of the salt and add some lime, pinch of oregano and the chopped habanero and a bit of salt. Leave aside.
Prepare the salsa bandera by mixing the tomatoes, onion, coriander, salt and juice of a lime. Reserve.
Shred the red cabbage and leave aside.
Cut the fish into thin, long strips. Pat dry the fish with a paper kitchen towel. Mix the all-purpose flour and add some salt to season the fish. Then dust the fish strips with it and set aside.
After having all the garnishes and the fish strips ready it is time to make the batter. To make it, use a large bowl to mix the flour, salt, oregano, Dijon mustard, pepper and then start adding the lager bit by bit, mixing everything with balloon whisker until all the larger is in and the batter is a bit heave, not too runny, otherwise it won’t stick onto the fish.
Place the pieces of fish in the batter, making sure all the pieces are all covered.
Heat the oil in a large deep saucepan or use a fryer. Once the oil is very hot, place some of the fish strips with batter and fry them for 2 min on each side or until golden brown. Then drain the excess of oil by placing them on a paper kitchen towel.
Heat the Chingona corn tortillas on a hot pan, no need to use oil or anything and cover them with a kitchen tea towel to keep them warm.
To serve the tacos, get a warm corn tortilla, place one or two pieces of fried fish then add some shredded red cabbage, some salsa bandera, pickled red onion and if you want to add a bit more heat, add some La Costeña spicy salsa of your choice and top everything with the delicious chipotle mayo. They are the perfect tacos to share with friends and family.