Recipe by the petite chef
"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."
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chopped fresh cilantro
canned diced jalapeno peppers, or more to taste (juice reserved)
vegetable oil for frying
1 (9 ounce) box
batter mix (such as Shore Lunch®)
1 (12 fluid ounce) can or bottle
cod fillets, cut into 2-inch chunks
shredded Mexican cheese blend
limes, sliced into wedges
chile-garlic sauce (such as Sriracha®)
I made this recipe but significantly simplified(see http://allrecipes.com/customrecipe/63702805/quick-and-easy-baja-style-fish-tacos/): I used frozen, beer battered fish fillets and premade pico de gallo. I also left out the ranch dressing (though I had some on hand in case it was needed). Those three changes slashed the ingredient list to a cardinality of five, which was within the realm of a weeknight dinner. But a fancy one! The flavors and textures worked great together and even my 3 year old ate some. Well done!
With all the different ingredients and colors it was surprisingly bland. I didn't follow the recipe exactly though. I used fresh Jalapeno instead of canned and added more lime juice and salt to make up for the missing liquid. I also didn't use ranch dressing and instead followed another reviewer's suggestion of sour cream+garlic salt+lime. Maybe I will add some mexican seasoning mix for leftovers. I can't think of much else to do to improve it unfortunately. It was a lot of work (more like 90min in my hands) for the result.
My 13 year old just got thru making this. Turned out great! We did use fresh jalepeno and made a sour cream/sriracha sauce. We will play with it again for sure.
Downsdea-eliminating the Ranch dressing and the pickled jalapenos in this recipe you will loose much of the flavors. the vinegar in the pickled jalapeno give the salsa that extra zing and of course ranch dressing has much more flavor than sour cream,lime and garlic salt.
tcmjem-the reason for stacking the tortillas (I always use 2) the first can become soggy, or saturated with the juices and the second helps keep it together for less mess.
YUM! I am a sucker for all things Mexican and this didn't let me down! Although not my favorite (I prefer BREESE's fish tacos a tad better), these were mighty tasty nonetheless. I especially enjoyed the Ranch slaw and homemade pico! My husband couldn't find Shore Lunch brand batter, so he picked up Drake's brand (which worked just fine). HINT: You'll need to fry your fish in batches. To keep already fried fish warm, stick it in a 200 degree F oven. It will retain its heat and be just as crisp at is was out of the deep fryer! Mexican rice, tortilla chips, guacamole and sangria rounded out our festive meal. Thank you Allrecipes for featuring this gem in Allrecipes magazine! :-)
A few changes, grilled corn and added to salsa and made a avocado cream sauce by using half avocado 1/4 sour cream and lime juice in blender. Also fried the corn tortillas added the cheese, then fish, slaw and salsa, topped with avocado cream sauce. This is a keeper
I loved this recipe! I changed a few things. Used lettuce instead of coleslaw mix and fried the shells and cod in olive oil. I used McCormick's Beer Fish Batter with Budweiser and the fish turned out great. I used garlic powder and onion salt for the fresco and it turned out great. My husband likes them better than his tacos and he makes awesome chicken and beef tacos.
* Percent Daily Values are based on a 2,000 calorie diet.
Baja Style Fish Tacos
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 158
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