Mexicans can make tacos out of anything and fish is not the exception. Fish tacos are originally from the Baja California region in Mexico. The city of Ensenada is famous for La Bufadora (The Blowhole), Baja 1000 racing and fish tacos. Ensenada is only 80 miles south of San Diego and Californians flock to this beautiful seaport town, the third largest city in Baja California, for rest, relaxation and exceptional food options.
I consider Baja Fish Tacos as the Mexican version of Fish and Chips but way better and healthier! It is a very versatile dish in the sense that you can use any type of white fish to make them. I use a beer batter seasoned with mustard and oregano to give it some spice and depth.
One of the deliciousness of traditional fish tacos is the white sauce they use, if you ask, some will say that it is a trade secret, others, that is a recipe that has been passed from generation to generation but the truth is that it is nothing else than a mixture of mayo and sour cream. Some people even add a little bit of milk to thin it down but it really is up to you.
- ½ small Cabbage Head
- 2 Tomatoes
- ¼ small Onion
- ¼ cup Mayonnaise
- ¼ cup Sour Cream
- 4 filets White Fish
- 1 cup Flour
- ½ teaspoon Baking Powder
- 1 teaspoon Oregano (finely crushed)
- 2 teaspoons Yellow Mustard
- 1 Egg
- ¾ cup Beer
- 4 fillets White Fish
- Salt and pepper
- 16 Corn Tortillas
- Oil for frying
- Finely shred the cabbage and dice tomatoes and onions, reserve
- Mix mayonnaise and sour cream, reserve
- Cut fish fillets into ½" X 3" sticks and pat them dry with a paper towel. Season with salt and pepper
- Heat oil in a dutch oven or a deep fryer to 350 degrees F
- Mix flour, baking powder, oregano, mustard and egg. Add enough beer until mixture resembles pancake batter, adjust seasoning
- Dip fish pieces into batter, drip excess batter and deep fry for 3 to 4 min or until brown and crispy
- To assemble, warm up tortillas, lay a tortilla on a plate, add fried fish and top with cabbage, tomato and onion. Drizzle over with mayo mixture and your preffered hot salsa
Leave a Reply