Baja-Style Fish Tacos Recipe - Allrecipes.com
Baja-Style Fish Tacos Recipe
  • READY IN ABOUT hrs

Baja-Style Fish Tacos

Recipe by  

"These fish tacos have a delicious tequila-lime-chili flavor and are topped with a crunchy ranchero coleslaw. They are very easy to make. Optional toppings can include black beans, jalapeno peppers, diced tomato, julienned carrots, and green onions."

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Ingredients Edit and Save

Original recipe makes 9 tacos Change Servings
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  • PREP

    45 mins
  • COOK

    1 hr 20 mins
  • READY IN

    2 hrs 5 mins

Directions

  1. Make a marinade by whisking together the tequila, lime juice, water, 2 tablespoons salt, turbinado sugar, and 1 tablespoon chili powder in a large bowl. Set aside 1/4 cup of the marinade. Add the cod to the remaining marinade; cover and set aside.
  2. Stir together the reserved 1/4 cup marinade, black beans, and jalapeno; set aside.
  3. Mix together the mayonnaise, sour cream, 1 tablespoon chili powder, cider vinegar, 1/2 teaspoon salt, sugar, and green onions in a large bowl. Add the coleslaw mix and green onion and mix until coated; set aside.
  4. Mix together the flour, 1 tablespoon chili powder, baking soda, and 2 teaspoons salt in a shallow dish. Remove pieces of cod from the marinade, shake off the marinade, and coat in the flour mixture.
  5. Heat the oil in a heavy skillet to 375 degrees F (190 degrees C). Gently lie the coated fish in the skillet without crowding the pieces. Cook in the hot oil, turning once, until browned on all sides, 5 to 7 minutes.
  6. While frying the cod, heat the black bean mixture in a saucepan over medium heat. Heat the reserved marinade in a separate small saucepan over medium-low heat.
  7. Assemble tacos by placing fish in the center of tortilla; top with coleslaw, black beans, and any other desired toppings. Drizzle some of the heated marinade over the fillings and fold the tortilla to close.
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Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2009

I used the marinade and then I baked the fish in the marinade. We did not coat the fish with the flour and stuff. It was very good. It had a great flavor combo!!

 
Most Helpful Critical Review
Sep 07, 2008

Too much chili powder. And I love spice! Cut the chili powder in half???

 
Apr 19, 2011

These taste good, but having lived in Baja and Baja Sur for over two years, I can tell these are not _authentic_ baja-style fish tacos... perhaps they're inspired by the orginal, but there are some weird ingredients in here. Still, though, they do taste well. As a companion to this recipe, people may like this one: http://eauthenticmexicanrecipes.com/taco-recipes/simple-taco-recipe-fried-baja-shrimp-tacos-recipe-tacos-de-camarones-de-baja It's an authentic Baja shrimp taco recipe, using the exact ingredients you'll find at the taco shops From Cabo all the way up to TJ, and it's delicious.

 
Feb 04, 2008

I did not care for this recipe.

 
Oct 04, 2010

i am from tijuana B.C. and this is not baja style fish tacos is not tequila it's dark cerveza (negra modelo) is a good brand... and a good fish is "blanco del nilo" or "angelito"

 
Nov 20, 2009

Not good. There was way to much chili powder.

 
Sep 15, 2010

The coleslaw mix was too heavy with the mayo and sourcream. The way the fish was prepared was not very flavorful. It wasn't the way fresh, fish tacos should taste...

 
Sep 01, 2010

This was delicious! Everyone loved it. I'd use a little less salt next time, but my family all said no, keep it the same. I'm the cook, so I get to do what I want, but I wouldn't change anything else.

 

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Nutrition

  • Calories
  • 489 kcal
  • 24%
  • Carbohydrates
  • 43.6 g
  • 14%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 23.6 g
  • 36%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 19.8 g
  • 40%
  • Sodium
  • 2505 mg
  • 100%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

JohnBailey
3 Followers 0 Saved Recipes
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