• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 24
    OK

    Baja California Fish Tacos

    El Parador Café’s Baja California Fish Taco is the quintessential west coast taco. It is easy to make with a variety of fish, and makes for a light, healthy and delicious lunch or dinner.


    Ingredients
    Batter
    3
    eggs
    1/2
    bottle
    Negra Modelo
    1
    tablespoon
    salt
    1
    cup
    all-purpose flour
    1
    tablespoon
    chili powder
    Salsa
    1
    pound
    tomatillo, peeled, washed and roasted
    1
    avocado, cut into pieces
    3
    garlic cloves, roasted or blanched
    1/2
    cup
    onion, chopped
    1/2
    bunch cilantro
    3
    jalapeños, roasted or blanched
    Fish
    6
    ounces
    mahi-mahi per person, cut into 2 oz strips
    *
    fresh lime to marinate
    *
    salt to taste
    Tacos & Garnish
    24
    corn tortillas
    *
    lime
    *
    cabbage
    *
    cilantro
    Directions
    For the batter, mix all the dry ingredients, beat the eggs and add Negra Modelo. Let the mixture sit for a 1⁄2 hour.
    For the avocado salad, blacken the outside of the veggies. When the skin blisters and burns and the veggies soften they are ready. Put the tomatillos, garlic and jalapenos in a blender and puree.
    Pour into a bowl and add the chopped onion and chopped cilantro. Season with salt and let sit for 1⁄2 hour.
    Cut the fish filet in to strips, 2 oz. each approximately. Place them in a pan and marinate them in lime juice for 5 to 8 minutes. In the meantime heat your oil in a pan to 350 F.
    Season fish with salt and dip in the beer batter. Fry for 5 min or until golden brown.
    To serve, heat up some corn tortillas, place a piece of fish in them, pour some avocado salsa on top and squeeze a bit of lime. Shredded cabbage, cilantro, sliced radishes or a bit of shredded chayote or jicama are great toppings.

    The base number of servings for this recipe is 24
    OK

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