Baja-style fish tacos

Question for our seafood lover readers: what’s not to love about fish tacos? With battered fried fish, guacamole, pickled onions, cilantro and lemon juice you will always ask uno más! Accompany them with a generous portion of coleslaw or fish soup.

Ingredients for 4 tacos:

  • 1/4 cup of all-purpose flour
  • 4 fish fillets: mahi-mahi, tilapia or halibut work well for this recipe
  • 4 or 8 tortillas (Mexicans love to use 2 tortillas per taco, try it! We call this a taco “con copia” or “with a copy”, will make it stronger to hold more toppings.)
  • Store-bought or homemade fish batter mix*
  • Enough vegetable or canola oil to fry
  • Salt and pepper

*Ingredients for the homemade fish batter mix:

  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 2 tsp. cornstarch
  • 1/2 cup lager beer or sparkling water
  • 1 egg, whisked
  • 1 tsp. of salt and a pinch of pepper

Toppings:

Preparation:

For store-bought fish batter mix: follow the instructions provided.

For homemade fix batter mix: In a large bowl mix the flour, baking powder, cornstash, salt and pepper. Add one egg, beer or sparkling water while whisking.

Salt and pepper the fish fillets and cover with a light coat of flour, then dip them in the batter.

Add enough canola oil into a skillet or non-stick frying pan (about 1 inch depth) heat until oil reaches 350F. Add a drop of the batter into the oil, if it sizzles then it’s ready.

Fry the fish for a few minutes on each side until golden brown. Transfer the fish to a rack or plate covered with paper towels. Let the towels absorb some of the oil and for the fish to cool down a bit. Meanwhile, in a crepe pan or comal warm your tortillas.

Assemble the tacos adding your favourite toppings.

Buen provecho!

Author: Aída Guerra

Foodie, Mexican-Canadian with a passion to share my favourite recipies.

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