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    You are in: Home / Recipes / Classic Baja-Style Fish Tacos Recipe
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    Classic Baja-Style Fish Tacos

    Classic Baja-Style Fish Tacos. Photo by Sue Lau

    1/1 Photo of Classic Baja-Style Fish Tacos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Galley Wench's Note:

    The original recipe is from The Gourmet Cookbook, and is adapted from the tacos served at Rubio's Baja Grill. I've made a couple changes, but mostly to the sauce -- trying to duplicate the wonderful sauce used at Barryhill Baja Grill in Houston. It may take a little more work but frying the fish twice is what gives it a crisper crust.

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    Ingredients:

    Servings:

    Units: US | Metric

    Batter

    SAUCE

    Fish for Tacos

    Garnishes

    Directions:

    1. 1
      Make the Batter:.
    2. 2
      Combine beer, flour, salt, garlic powder, dry mustard, oregano and pepper in a blender and blend until smooth, about 20 seconds.
    3. 3
      Transfer to a bowl and let stand, covered for 1 hour.
    4. 4
      Make the Sauce:.
    5. 5
      Stir together mayonnaise, yogurt, and salt in a small bowl. Cover and refrigerate.
    6. 6
      Fry the Fish:.
    7. 7
      Put a rack in middle of oven and preheat oven to 350°F.
    8. 8
      Heat 2 inches oil in a 4 quart deep heavy saucepan until it registers 350°F on thermometer.
    9. 9
      Put flour in pie plate or shallow dish. Dredge 10 fish strips in flour, shake off excess, then coat in batter, letting excess drip off, and carefully drop in hot oil.
    10. 10
      Fry, stirring, until PALE golden, 2 or 3 minutes. With a slotted spoon, transfer to a paper towel to drain.
    11. 11
      Repeat with the remaining fish (returning oil to 350 °F between batches).
    12. 12
      Set pan of oil aside.
    13. 13
      Heat the Tortillas and Refry The Fish:.
    14. 14
      Wrap tortillas in stacks of 6 in foil and heat in oven until hot, 12 to 15 minutes. Remove tortillas from foil and re-wrap in a kitchen towel to keep warm.
    15. 15
      Meanwhile, reheat oil until it registers 375 degrees. Refry fish strips in batches of 10, stirring, until golden brown, 1 or 2 minutes.
    16. 16
      With a slotted spoon, transfer to paper towels to drain again.
    17. 17
      To Serve:.
    18. 18
      Stack two corn tortillas together, top with fish, cabbage, sauce and cilantro.
    19. 19
      Serve with lime and salsa on the side.

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    Ratings & Reviews:

    • on September 13, 2009

      45

      The sauce for the tacos rocks

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2008

      55

      Fabulous! These were the best fish tacos we have tried, and we have had more than a few. I used tilapia and the fish was nice and crispy, and the sauce was a perfect pair with the pico de gallo. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Classic Baja-Style Fish Tacos

    Serving Size: 1 (606 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 4692.8
     
    Calories from Fat 4100
    87%
    Total Fat 455.5 g
    700%
    Saturated Fat 59.7 g
    298%
    Cholesterol 61.7 mg
    20%
    Sodium 1522.9 mg
    63%
    Total Carbohydrate 126.2 g
    42%
    Dietary Fiber 11.2 g
    45%
    Sugars 5.2 g
    21%
    Protein 36.7 g
    73%

    The following items or measurements are not included:

    adobo sauce

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