BAJA CALIFORNIA TACOS RECIPES
AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA) RECIPE ...
On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.
Provided by Wendy H
Categories Main Dishes Taco Recipes Beef
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 16 tacos
Number Of Ingredients 12
Steps:
- Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
- Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
- Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
- Add steak to each tortilla and top with white onion and cilantro.
Nutrition Facts : Calories 154.8 calories, CarbohydrateContent 16.9 g, CholesterolContent 19 mg, FatContent 4.3 g, FiberContent 1.9 g, ProteinContent 12.2 g, SaturatedFatContent 1.6 g, SodiumContent 178.6 mg, SugarContent 4.2 g
BAJA STYLE FISH TACOS | ALLRECIPES
I came up with this recipe after having fish tacos from a street vendor in Ensenada, Mexico. It is the closest to authentic I have found. Salsa can be made a day in advance for flavors to blend.
Provided by Nancy Kopperud
Categories World Cuisine Latin American Mexican
Total Time 1 hours 0 minutes
Prep Time 40 minutes
Cook Time 20 minutes
Yield 12 servings
Number Of Ingredients 16
Steps:
- Mix tomatoes, onion, cilantro, jalapeno peppers, 1 tablespoon juice from jalapeno peppers, and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca. Cover bowl with plastic wrap and refrigerate while preparing fish.
- Toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Stir batter mix and beer together in a bowl. Wrap corn tortillas in wet paper towels and set aside.
- Dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and coating is brown, 4 to 5 minutes. Remove cod with a slotted spoon and drain on a paper towel-lined plate.
- Microwave corn tortillas on high until warmed, about 1 minute.
- Stack two tortillas on a plate; top with fish, a sprinkle of Mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from lime wedge. Drizzle with chile-garlic sauce. Repeat with remaining ingredients.
Nutrition Facts : Calories 422.6 calories, CarbohydrateContent 50.8 g, CholesterolContent 38.7 mg, FatContent 17.6 g, FiberContent 5.3 g, ProteinContent 16 g, SaturatedFatContent 6.6 g, SodiumContent 442.9 mg, SugarContent 3.1 g
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