Baja fish tacos
Baja fish tacos, from above
Non vegBaja California

Baja fish tacos

Crisp battered fish, crunchy cabbage, creamy sauce and lime in a soft tortilla. Beach food, home kitchen.

35 minTime
33 gProtein each
mildSpice
Ensenada's taco1 chapter · 1 min read

Make it your way

Grandma's wayEnsenada style battered fish tacos.
The original
730kcalsame
33 gproteinsame
7 gfibresame
35minutessame

Baja fish tacos.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish500 g firm white fish, strips
Maida (all-purpose flour, plain flour)¾ cup
Cornflour (cornstarch)2 tbsp
Baking powder1 tsp
Soda water (club soda)¾ cup chilled
Cooking oil (vegetable oil)absorbed, for frying
Cabbage2 cups, finely shredded
Mayonnaise4 tbsp
Sour cream4 tbsp crema
Chipotle in adobo1 chipotle, optional
Lemon3 limes
Corn tortilla12 tortillas
Coriander leaves (cilantro)chopped
Saltto taste

Method

5 steps
  1. 1Season the fish with salt and a squeeze of lime.
  2. 2Whisk maida, cornflour, baking powder and salt with chilled soda water into a light batter.
  3. 3Dip fish strips and fry in hot oil until golden. Drain.
  4. 4Mix mayo, crema, chipotle and lime for the sauce.
  5. 5Warm tortillas and fill with fish, cabbage, sauce, coriander and lime.
Serve it like this

Serve two tacos per person on a tray with lime wedges, extra cabbage and the creamy sauce in a squeeze bottle.

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Make it a meal

What goes with Baja fish tacos: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Tortillas de maíz30 min
On the side Pico de gallo10 min
On the side Guacamole10 min
A little snack Elote25 min
To drink Agua de jamaica20 min
Something sweet Jericalla60 min
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