"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." — the petite chef
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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!
I was really excited to try this after reading it in the AR magazine. I was disappointed there wasn't more flavor. The coleslaw didn't add any flavor, and the tomato salsa was good, but all I could taste was jalapeno. Ill try it again, and make a few changes.
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! :-)
I saw this recipe in the magazine and had to try it. I made it as written and it was delicious. I used Drakes coating with Dos Equis beer. I used my deep fryer with canola oil and fried at 375 degrees as suggested by the magazine editors. The fish was awesome. The salsa was very tasty and it made enough to use with other recipes. My 4 year old daughter ate the fish dipped in ranch and couldn't get enough! Because of the clean-up of the deep fryer, I probably will only make this once in awhile, but it was definitely worth it.
I saw this in the magazine and had to try it. The family loves it! I followed the suggestions in the magazine and halved the salsa ingredients and used more ranch dressing for the coleslaw. I think I will try green onions next time because I don't like the taste of raw onions. I used catfish fillet because it was cheaper (tastes great!) and used water to make the batter instead of beer since we don't drink. The Sriracha is a MUST for flavor. Finally, I will try flour tortillas next time because the corn are just too small.
I didn't try them yet, but had to comment after seeing them in the issue of allrecipes magazine. I loved your story! You say to stack 2 tortillas on a plate and actually show them that way above. Somehow in the magazine, they show two tortillas on a plate, but not stacked and each filled. Before I serve them, I was wondering does it make 12 or 24 filled tortillas? Sorry to rate the recipe before trying, but had to so the comment would post.
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.
* 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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