BAJA FISH RECIPES

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FISH TACOS WITH BAJA SAUCE RECIPE - BBC GOOD FOOD



Fish tacos with Baja sauce recipe - BBC Good Food image

Use a fajita mix for these fish tacos to give you all the right flavours without having to buy jars of individual spices. They take just 20 minutes to make

Provided by Elena Silcock

Categories     Dinner, Fish Course, Main course

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4

Number Of Ingredients 13

50g yogurt
50g mayonnaise
1 jalapeno chilli
1 garlic clove
1 lime , juiced
small pack coriander
1 tsp fajita seasoning
½ lime , juiced
2 tsp olive oil
20g fajita seasoning
2 cod loins (around 140g each), cut into chunks
8 small corn tortilla , griddled, to serve
8 spoonfuls each curtido and tomatillo salsa, to serve (refer to the method for our recipes)

Steps:

  • To make the sauce, put all of its ingredients in a food processor, blitz until smooth and season well. Add a splash of water if you need to, to make it a consistency that can be drizzled, then pour into a bowl or jug and chill until needed.
  • To make the fish, whisk the lime juice, oil and fajita seasoning in a bowl, add the cod and toss well. Fry the cod in a non-stick frying pan over a high heat for 5 mins until beginning to flake, but not falling apart. Divide between the tortillas, each one drizzled with the sauce and topped with a spoonful of our curtido and our tomatillo salsa.

Nutrition Facts : Calories 185 calories, FatContent 12 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fiber, ProteinContent 14 grams protein, SodiumContent 1.7 milligram of sodium

BAJA STYLE FISH TACOS RECIPE | MARCELA VALLADOLID | FOOD ...



Baja Style Fish Tacos Recipe | Marcela Valladolid | Food ... image

Provided by Marcela Valladolid

Categories     main-dish

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 19

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dark Mexican beer*
1/3 cup mayonnaise
2/3 cup Mexican crema** or sour cream
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons water
Salt and freshly ground black pepper
Oil, for frying
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
2 pounds skinned halibut cut into 5 by 1/2-inch strips
Freshly ground black pepper
Corn tortillas
2 cups shredded cabbage
2 cups tomatillo salsa (store-bought or homemade) for garnish, optional
Pickled jalapenos, for garnish, optional

Steps:

  • For the Beer Batter:
  • Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
  • For Cream Sauce:
  • Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
  • For the Fish:
  • In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
  • On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
  • Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
  • *Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.
  • **Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.

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