Connect with H&H

Baja-Style Fish Tacos Recipe

Baja-Style Fish Tacos Recipe - House & Home

A Mexican dinner idea from New York restaurant Dos Caminos.

Yield: 
6 servings
Ingredients: 

Fish Tacos
Mayonnaise Sauce (see below)
Vegetable oil, for frying
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp garlic powder
1/2 tsp plus 1/2 tsp salt, divided
1 cup ice cold Mexican beer
1-1/2 lb. boneless cod, cut into 2" pieces
6 (4") corn tortillas, warmed
2 cups shredded white cabbage
2 limes

Mayonnaise Sauce
1 cup mayonnaise
1/4 cup milk
4 tbsp freshly squeezed lemon juice
1 tsp garlic salt

Instructions: 

Step 1: Combine the mayonnaise ingredients and set aside.

Step 2: Fill a deep fryer or deep pot halfway with oil and heat until it measures 375°F on an instant-read thermometer.

Step 3: In a bowl, sift together the flour, cornstarch, garlic powder and 1/2 tsp of salt; whisk in the beer.

Step 4: Sprinkle the cod with the remaining salt, dip the pieces into the prepared batter, letting any extra batter fall back into the bowl, and deep-fry them in batches until golden brown and cooked through, about 4 minutes. Blot on paper towels.

Step 5: Divide the pieces among the warm tortillas, drizzle with the mayonnaise sauce, top with a little shredded cabbage and a squeeze of lime to taste, and serve.

See more recipes from Dos Caminos.

Reprinted with permission from Ivy Stark and Joanna Pruess' Dos Caminos' Mexican Street Food (2011 Skyhorse Publishing).

Photographer: 

Battman Studios

Comment Guidelines

We welcome your feedback on Houseandhome.com. H&H reserves the right to remove any unsuitable personal remarks made about the bloggers, hosts, homeowners and/or guests we feature. Please keep your comments focused on decorating, design, cooking and other lifestyle topics. Adopt a tone you would be willing to use in person and do not make slanderous remarks or use denigrating language. If you see a comment that you believe violates any of the guidelines outlined above, please click “Flag as inappropriate.” Thank you.

OK