These tacos are leveled up with all of the garnishes and fixings; If there was a taco that i would always pick 100% of the time it would be baja fish tacos.
These authentic crispy baja fish tacos are so delicious!
Baja fish taco recipe no beer. Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside. Season the fish on both sides with salt and pepper. No joke, we eat tacos at least once a week.
Once oil is ready, dip the fish into the batter, carefully shake off the excess and place it right into the hot oil. As the fish will get sliced into manageable segments before going into the taco anyway, i find it a lot easier to slice it into thin strips (goujons. Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth.
One of the real pluses of the method to follow is that it doesn’t require you to heat a deep fryer to make your fried fish. These tacos are the perfect late summer dinner. Serve them with pico de gallo, white sauce (recipe included in the recipe card), cabbage, and avocado for the perfect fish taco!.
Every bite brings me back to the first time i had a baja fish taco, they’re incredible, and now you don’t need to drive to san diego or mexico to enjoy one. Here’s a simple recipe for good beer battered baja style fish tacos. 8 ounces light beer, any variety
They remind us of the ones served at rubios restaurant, but better!