Baja California fish tacos were born in the beach stalls of Ensenada in the 1950s, when fishermen fried the fish of the day in corn tortillas. The combination of battered fish, crispy cabbage and cream was exported all over the world. They are an icon of contemporary Mexican street food.
Mexican
Fish tacos estilo Baja
Baja style fish tacos with battered fish, cabbage, avocado, cream and lime.
- Mexico
- MAIN COURSES
- High protein
- High fiber
- easy
- lactosa
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 445 kcal
- Protein 26 g
- Fiber 5 g
- Carbohydrates 38 g
- Fat 22 g
- Sodium 580 mg
Story behind the dish
Preparation
Baja style fish tacos are a Mexican preparation with easy difficulty. Reserve about 40 minutes in total (25 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of white fish fillet in strips.
- Have ready: 8 small corn tortillas.
- Have ready: 150 g of flour and 100 g of beer for batter.
- Have ready: 500 ml of oil for frying.
- Have ready: 200 g of finely grated red cabbage.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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mix flour
Mix flour, beer, cumin, salt and pepper until you obtain a light dough without lumps. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
-
Heat oil to 180 C; coat fish strips and fry for 3 minutes…
Heat oil to 180 C; Coat fish strips and fry for 3 minutes until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Mix shredded cabbage with lime juice
Mix grated cabbage with lime juice, salt and a little cream for the salad. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Heat the tortillas on a comal or frying pan without oil until they soften.
Heat the tortillas on a comal or frying pan without oil until they soften.
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Fill each tortilla with crispy fish
Fill each tortilla with crispy fish, coleslaw, avocado and cream.
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Finish with cilantro
Finish with cilantro, hot sauce, and extra lime wedges.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Baked version without frying to reduce fat.
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