Saucepan@saucepan · Shared this recipeFollowMexican · dinnerBaja Fish TacosCrispy battered fish strips served in warm corn tortillas with cabbage, pico de gallo, creamy chipotle sauce, spicy salsa, and lime wedges.total45 minprep25 mincook20 minservings8Original recipe on mexicoinmykitchen.comKeep this recipeAdd a copy of Baja Fish Tacos to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings1.5 cup All-purpose flour0.5 tsp Dried Mexican oreganoSaltBlack pepper0.333 Garlic powder1.5 cup Vegetable oil1 lb Your favorite fish filet ), (cod, halibut, tilapia, or red snapper8 Corn tortillasPico de galloCreamy chipotle fish sauceSpicy salsa1.5 cup Finely shredded cabbageLime wedgesStepsClear checksTap an ingredient or step to check it off.1Step 1: Place the 1 cup of flour in a medium bowl, then crush the oregano with your fingers and add it to the flour along with the ½ teaspoon each of salt, black pepper, and garlic powder. Mix well.2Step 2: Gently pour a small amount of the beer into the flour while mixing everything with a whisk. (You will NOT need to use the whole bottle/can; just enough to make a batter that has a texture similar to pancake batter.)3Step 3: In a large frying pan or cast iron skillet, heat the oil over medium-high heat. While the oil heats up, cut the fish against the grain, into strips about 4 inches long. Season with salt and black pepper.4Step 4: Place the remaining ½ cup of flour on a plate, then proceed to dredge the fish strips in the flour, making sure that they are well coated.5Step 5: Once the oil is hot, dip the floured strips of fish into the batter, coating them completely, then place them in the oil, working in batches to avoid overcrowding the pan.6Step 6: Fry until they are golden brown and crispy, flipping to cook all over, 5 to 6 minutes total. Then transfer to a paper towel-lined plate to absorb any excess oil.7Step 7: To prepare your tacos, warm the tortillas on a hot comal or pan. To assemble them, place 1 or 2 pieces of fish on each tortilla, top with the shredded cabbage and pico de gallo, and drizzle with the dressing. Serve with lime wedges for squeezing and salsa.8Step 8: Enjoy!getsaucepan.com/r/6147e9c1-291e-4d4a-942b-a32e3fc1bdfb · Original: https://www.mexicoinmykitchen.com/baja-fish-tacos/
