Recipes

BEER BATTERED FISH TACOS WITH BAJA SAUCE

We’re a SoCal own family and we like our fish tacos. This model is the classic Southern California fish taco. If you have not attempted them, you truly must.

BEER BATTERED FISH TACOS WITH BAJA SAUCE
BEER BATTERED FISH TACOS WITH BAJA SAUCE

INGREDIENTS

BAJA SAUCE:

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 small jalapeño pepper, seeded & diced
  • 1/4 cup freshly squeezed lime juice
  • 1/2 cup chopped fresh cilantro

FISH MARINADE & OIL:

  • 16 ounces firm white fish fillet, cut into 1 1/2-inch piece
  • 12 ounces Mexican beer
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • vegetable oil

BEER BATTER:

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon granulated white sugar
  • 1/2 teaspoon baking powder
  • 1 cup Mexican beer
  • 1/2 teaspoon hot sauce

FOR SERVING:

  • 12 fresh corn tortillas, warmed
  • 1 medium lime, cut into wedges
  • 3/4 cup shredded queso Blanco or Monterey Jack cheese
  • 3 cups shredded green cabbage
  • 1/2 medium red onion, cut into strips

INSTRUCTIONS

PREPARE BAJA SAUCE:

  1. Combine all ingredients; stir well. Refrigerate until ready for use.

MARINATE THE FISH:

  1. Place fish in a heavy-duty large plastic Ziploc bag. Combine a bottle of beer and seasonings in a bowl. Pour into a Ziploc bag with the fish; seal and chill 2 to 3 hours.

HEAT THE OIL:

  1. Pour oil to a depth of 1 1/2-inches in a deep skillet or Dutch oven. Heat the oil to 360° F.

PREPARE THE BEER BATTER:

  1. In a medium bowl, combine the flour, salt, sugar, and baking powder. Whisk in 1 cup beer and hot sauce. Drain the fish, discarding the marinade. Coat the fish in batter.
  2. Cook the fish in batches about 4 minutes, or until done. Drain on paper towels.
  3. Place 2 to 3 pieces of fish on each tortilla. Squeeze lime wedges over fish; top with remaining ingredients. Drizzle with Baja sauce and serve immediately.
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