Fresh Baja Fish Tacos with Mexican White Sauce
The Mexican white sauce recipe makes this fish taco dish authentic.
Editor's Note: Fans of traditional fish taco recipes will not be disappointed when they try this tasty, fresh dish. Covered in the always-popular, never-disappointing Mexican white sauce, these tacos are perfect for dinner parties or a small family meal. Much like popular street taco stands, this recipe includes instructions on how to make a white sauce for fish tacos. Always an instant hint, consider serving these tacos with a side of chips and guac or learn how to make your own queso fundido for a full meal.
Follow along with this full recipe to make fried fish tacos or simply learn how to make the Baja fish taco white sauce and add it to a dish of your own (it's step 1 in the recipe below).
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.
Total Timeunder 4 hours
Recipe CourseMain Course
Dietary ConsiderationPeanut Free, Soy Free, Tree Nut Free
Taste and TextureSavory
- 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
More Mexican Recipes
If you love south of the border recipes, you will adore this collection of Mexican recipes! This list of delicious recipe ideas includes
- Huevos Rancheros
- Mexican Tortilla Chicken Soup
- Grilled Carne Asada Tacos
- And so much more!
Check it out here: 30+ Easy Mexican Food Recipes
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.
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.
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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