Baja Style Fish Tacos
Yamilette González
Picture the crispiest battered fish strips wrapped in a warm corn tortilla and crowned with tangy pickled red onions, fresh red cabbage slaw, eye-catching pico de gallo, and a spicy morita chile dressing. Drool-worthy, right? These Baja style fish tacos are everything you could want from an authentic fish taco from the Baja Peninsula in Mexico!
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Ingredients
4
Portions
  • 2 cups fish, cut into strips
  • 1/2 cups orange juice, for the marinade
  • 3 tablespoons lime juice, for the marinade
  • salt, for the marinade
  • pepper
  • 1/2 red onions, sliced, for the pickled red onions
  • 2 Habanero chiles, cut into strips, for the pickled red onions
  • 1/2 cups apple cider vinegar, for the pickled red onions
  • 1 tablespoon oregano, for the pickled red onions
  • salt, for the pickled red onions
  • 4 tomatoes, cut into small-sized cubes, for the pico de gallo
  • 1 cup onion, finely chopped, for the pico de gallo
  • 3 serrano chiles, finely chopped, for the pico de gallo
  • 1/2 cups cilantro, finely chopped, for the pico de gallo
  • 3 tablespoons lime juice, for the pico de gallo
  • salt, for the pico de gallo
  • 1/4 red cabbages, sliced
  • 3 cups water, for the red cabbage slaw
  • 1/2 cups vinegar, for the red cabbage slaw
  • 3 tablespoons salt, for the red cabbage slaw
  • 2 cups flour, for the batter
  • 1 tablespoon baking powder, for the batter
  • garlic powder, for the batter
  • salt, for the batter
  • pepper, for the batter
  • 1 egg, for the batter
  • some sparkling water, for the batter
  • 3 morita chiles, rehydrated
  • 1 cup mayonnaise, for the morita chile dressing
  • 1 cup sour cream, for the morita chile dressing
  • salt, for the morita chile dressing
  • pepper, for the morita chile dressing
  • some vegetable oil, for frying
  • some tortillas, for serving
  • some avocado, for serving
  • some lime, for serving
Preparation
20 mins
20 mins
Easy
  • For the marinade: In a bowl, add fish strips, orange juice, lime juice, salt, and pepper. Cover with plastic wrap and let rest for 15 minutes in the fridge.
  • For the pickled red onions: In a bowl, add red onion, Habanero chile, apple cider vinegar, oregano, and salt. Cover and let rest in the fridge for about 15 minutes. Draining is not necessary.
  • For the pico de gallo: In a bowl, mix tomato, onion, serrano chile, cilantro, lime juice, and salt. Cover and let rest in the fridge for about 15 minutes. Draining is not necessary.
  • For the red cabbage slaw: In another container, mix red cabbage, water, vinegar, and plenty of salt. Let rest for 10 minutes.
  • For the dressing: Combine mayonnaise, cream, morita chile, and salt in a blender. Blend for 3 minutes until smooth. Pour into a container, cover with plastic wrap, and set aside.
  • For the batter: In a bowl, sift flour and baking powder. Add garlic powder, salt, and pepper. Add one egg and whisk.
  • Add sparkling water until a semi-thick consistency is obtained. Let rest for 5 minutes.
  • In a pot, heat plenty of vegetable oil over medium heat. Dip fish strips in batter and fry each strip for 3 minutes. Repeat with remaining fish strips.
  • For assembling the Baja style fish tacos: Heat tortillas and place fish strips. Top with pickled red onion, red cabbage slaw, pico de gallo, and morita chile dressing. Serve Baja style fish tacos with lime and avocado.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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