Baja Fish Tacos
Ingredients
The Fish
-
1½
pounds
white fish (cut into 1 inch chunks)
-
1
teaspoon
chili powder
-
1½
cups
flour
-
1
teaspoon
baking powder
-
1
cup
light beer
-
as needed
none
vegetable oil or canola oil (for frying)
-
as needed
none
soft flour or corn tortillas (warmed)
-
as needed
none
shredded cheddar or cotija cheese (crumbled)
-
as needed
none
shredded lettuce
-
as needed
none
fresh cilantro
-
as needed
none
yogurt
Chipotle Mango Salsa
-
1
none
ripe mango (diced)
-
1
none
ripe but firm avocado (diced)
-
1
cup
cherry tomatoes (halved)
-
1-2
none
chipotle peppers in adobo (chopped)
-
1
none
lime (juiced)
-
¼
cup
fresh cilantro (chopped)
-
to taste
none
salt
Creamy Tomatillo Sauce
-
6
none
tomatillos (skins removed)
-
2
none
jalapenos (halved and seeded if desired)
-
1
cup
fresh cilantro
-
¼
cup
plain Greek yogurt
-
½
none
ripe avocado
-
1
none
lime (juiced)
-
to taste
none
salt
Instructions
- Heat oil in a medium pot until it reaches 375°F.
- Toss the fish with chili powder.
- In a bowl, mix flour, baking powder, and beer until just combined.
- Dip the fish in the batter and fry in batches for 2-3 minutes until golden.
- Transfer the fried fish to a paper towel-lined plate and season with salt and lime zest.
- Assemble tacos by placing fish in warmed tortillas and topping with lettuce, salsa, and cheese.
- For the salsa, combine all ingredients in a bowl and adjust seasoning as needed.
- For the tomatillo sauce, broil tomatillos until charred, then blend with other ingredients until smooth.
Nutrition Facts (estimated)
Servings
4
Calories
739
Total fat
35g
Total carbohydrates
70g
Total protein
30g
Sodium
600mg
Cholesterol
80mg
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