Baja Style Fish Tacos

Baja Style Fish Tacos

17
the petite chef 4

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 423 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.
  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. Stir batter mix and beer together in a bowl. Wrap corn tortillas in wet paper towels and set aside.
  5. 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.
  6. Microwave corn tortillas on high until warmed, about 1 minute.
  7. 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.

Footnotes

  • Cook's Notes:
  • Soaking your fish filets in cold salt water for 30 minutes before rinsing well and patting dry will eliminate any fishy smell or taste. I have used shredded cabbage in place of the bagged coleslaw too, but I find the flavor to be too strong. I think the bagged mix has had time to off-gas so it does not overpower the dish.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Reviews

17
  1. 19 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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 ...

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...

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 cou...

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.

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 enj...

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, the...

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 ...

We really like these tacos. I used Mahi Mahi instead of cod. I couldn't find the chili-garlic sauce at the grocery so I mixed ranch dressing mixed with hot sauce and drizzled over the top. Re...

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 co...