Fresh Baja Fish Tacos with Mexican White Sauce

Updated June 15, 2016

Chef

Cookbook

300 Best Taco Recipes

Published by Robert Rose

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This image courtesy of Colin Ericcson

Baja, the peninsula of Mexico located south of California, is famous for its fish tacos. Gaining popularity around the globe, these lightly fried fish delights are addictive, layered with cabbage, cream sauce and Pico de Gallo.

Makes8 tacos

Cooking MethodFrying

CostModerate

Total Timeunder 4 hours

OccasionFamily Get-together

Recipe CourseMain Course

Dietary ConsiderationPeanut Free, Soy Free, Tree Nut Free

MealDinner

Taste and TextureSavory

Ingredients

Candy/deep-fry thermometer
¾ cup mayonnaise 175 mL
½ cup plain yogurt 125 mL
Juice of 1 lime
1 cup all-purpose flour 250 mL
¾ light beer 175 mL
1 tsp kosher salt 5 mL
1½ lbs skinless cod or tilapia fillets (see Notes) 750 g
Vegetable oil
8 6- to 8-inch (15 to 20 cm) corn or flour tortillas (see Notes)
1 cup thinly shredded red cabbage 250 mL
1 cup thinly shredded green cabbage 250 mL
Pico de Gallo

Instructions

Mexican White Sauce: In a small bowl, combine mayonnaise, yogurt and lime juice. Cover and refrigerate for at least 2 hours or for up to 24 hours.
In a large bowl, combine flour, beer and salt. Mix well to a thick consistency.
Rinse fish and pat dry with paper towel. Cut crosswise into 1-inch (2.5 cm) wide strips.
Fill a deep-fryer, deep heavy pot or deep skillet with 1 inch (2.5 cm) of oil and heat to 350°F (l80°C). Using tongs, dredge fish pieces in batter and gently place in oil. Deep-fry 3 to 4 pieces at a time, turning once, until golden brown, about 1 minute per side. Drain on paper towels. Discard any excess batter.
To build tacos, skillet warm tortillas (page 15). Divide fish equally among each tortilla. Top with cabbage, Mexican White Sauce and Pico de Gallo. Fold tortillas in half.

Variations

For added flavor, add a pinch each of ground cumin, dried oregano and ground white pepper to the Mexican White Sauce.
Skillet-Warmed Corn Tortillas: This method gives you a soft, pliable tortilla that is lightly toasted on one or both sides. Place a dry nonstick or cast-iron skillet over medium heat. Place tortilla in skillet and heat each side by turning once until warm and pliable, about 1 minute per side. Place in a tortilla warmer or wrap in foil to keep warm until ready to use.

Notes

There are concerns about the sustainability of some fish and seafood so we recommend you check reliable sites such as www.seachoice.org for the latest information.

2011 Kelley Cleary Coffeen

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