Baja Fish Tacos
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Crispy fried fish fillets for tacos 
These fish tacos are a signature dish for San Diego, similar to Chicago Deep Dish Pizza or Kansas City BBQ. The key here is fresh – fresh fish, crispy cabbage, lime juice, cilantro. The beer batter is excellent, crispy on the outside and soft on the inside. You can make this with any firm white fish; we made it with fresh caught rainbow trout.
Baja Fish Tacos
Category
South of the Border
Persons
4
Serving Size
2 tacos
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Ingredients
- Ingredients:
- 1.5# firm white fish and/or chicken
- Oil for frying
- 15 small tortillas
- Batter
- 1 cup flour
- 1 cup Panko
- 1.5 tsp baking powder
- 1 tsp chili powder
- 1 tsp cumin
- 2 tsp kosher salt
- ½ tsp ancho chili
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- 1 egg
- 1.5 cups beer
- Garnish
- Baja Sauce
- Shredded cabbage
- Lime wedges
- Pico de Gallo
- Fresh Cilantro
- Avocados, sliced or cubed
Instructions
- Make the Baja sauce first and refrigerate
- Make the pico, shred the cabbage, and wash and chop the cilantro leaves
- Pat the fish dry and slice into long strips
- Make the beer batter
- Add the fish to the batter and stir gently to cover them all
- Heat your oil to 375 degrees
- Add the fish, a few strips at a time and cook them until golden brown
- Warm the tortillas in a microwave and stack them
- Serve 2-3 pieces of fish per tortilla and garnish.