The Baja Bite

Want to spice up your dinner? Try fish tacos.

September 21, 2007


Coastal baja, mexico, is where the fish taco was first assembled. And thanks to surfer dudes looking for a cheap but filling meal, this recipe made its way to San Diego. Today fish tacos are enjoyed by anglers across the country. Be advised: You have not made a fish taco correctly unless it is a complete mess to eat.

3/4 cup flour
1/2 tsp baking powder
1/2 tsp crushed oregano
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp cayenne pepper
salt & pepper to taste
1 egg yolk
4 oz. dark beer
canola oil for frying
1/2 cup mayonnaise
1 tbsp chopped cilantro
shredded cheese (optional)
1 ripe avocado
2 cups shredded cabbage
1 lb. white flaky fish, such as cod, halibut or tautog
lime for squeezing


STEP 1 In a medium bowl combine flour, baking powder, spices, beer and egg yolk and blend. Cover the batter and refrigerate.
STEP 2 Cut fish into oblong slices and coat with batter.
STEP 3 In a medium frying pan, heat oil to 375 ¿ree; F.
STEP 4 Meanwhile, combine mayo, cilantro and lime juice. Thinly slice avocado.
STEP 5 Once the oil is hot, add fish and fry for four to five minutes on all sides. While the fish is cooking, steam the tortillas.
STEP 6 To prepare, place fish, avocado, cabbage and shredded cheese on steamed tortilla. Add sauce to taste, squeeze a lime and fold.


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