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Baja Style Fish Tacos

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Baja Style Fish Tacos

coated and fried halibut with a tangy delicious cream sauce

Features:
    Cuisine:
    • Medium

    Directions

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    Ingredients

    Before you begin have a skillet ready to go with 1″ of oil.  I prefer to use my 10″ cast iron skillet, if you dont have one any heavy bottomed skillet will work.

    Fish

    1 lb halibut filet, or any mild white fish

     

    Batter

    1/2 cup panko crumbs

    1/2 cup ap flour

    1 tbs garlic powder

    1 tsp paprika

    1/4 tsp cayenne

    1 tsp salt

    1 tsp pepper

    1 egg beaten

    1 12oz bottle of beer

     

    Pico De Gallo

    1 Tbs minced Cilantro

    2 ripe roma tomatoes, chopped

    2 Tbs minced red onion

    juice 1/2 lime

    Salt and pepper to taste

     

    White sauce

    1/2 cup sour cream

    2 tbs mayonnaise

    juice 1/2 lime

    1 tsp garlic powder

    1 tsp cayenne powder

    salt and pepper to taste

     

    Tortillas

    I love the little snack size tortillas, either corn or flour work for this, depending on your preference.  Have the tortillas warmed and ready to go when fish is done.

     

    For the fish:  rinse fish and pat dry, season with salt and pepper and slice into 1″ slices.

    For the batter: mix together all dry ingredients in a food processor, transfer to a medium bowl, stir in egg and gradually add beer until a thin batter is formed.  Add fish and lightly stir, coating all of the fish.

    To cook:  have that oil in the skillet cooking at a medium heat, dip the filets one at a time in the hot oil, DO NOT OVERCROWD, fry turning once until golden brown on both sides, transfer to a wire rack that is setting over a sheet pan and place in warmed oven and continue cooking until all the fish is done.

    For the Pico De Gallo: combine all ingredients and place in fridge until ready to use

    For the White Sauce: combine all ingredients and place into a plastic squirt bottle so you can drizzle over the tacos.

    Assembly:  Warmed tortilla of your choice, fish, pico de gallo, and drizzle with white sauce.  YUM

    Optional:  Avocado is really good with this too!

     

     

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    Tammy

    I have always enjoyed cooking, since I started making mashed potatoes for our family dinners at the age of 10. My cooking style is throwing together what is simple, fresh and tasty, also preparing tried and true family recipes. I am on a quest for that perfect crusty bread that is simple to make for the home cook. I am an avid collector of all things vintage, I make up "vignettes" daily for fun and love to share my decorating ideas with everyone. When I'm not working, cooking and decorating I love to be with family, friends, my horses and my two french bulldogs, so stop by here often, there will always be something new to look at. Tammy

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