Classic Baja-style Fish Tacos

Name: Classic Baja-style Fish Tacos
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Cuisine: Mexican
Ingredients: 1 teaspoon adobo sauce; 1 teaspoon adobo sauce (from chipotle can); 237 milliliters beer, plus; 237 milliliters beer; 1 Tbsp chopped chipotle chile, seeded; 1 serving cilantro; 2 Tbsps chopped cilantro; 454 grams cod fish fillet; 454 grams cod fish fillet, cut into 3 by 1/2 inch wide strips. (tilapia, Alaskan pollack, catfish or mahimahi can be substituted); 24 corn tortillas; 2 Tbsps beer (NOT DARK); 1 teaspoon Dijon mustard; 1 teaspoon dry mustard; 237 milliliters all-purpose flour; 1 teaspoon garlic powder; 1 teaspoons fresh ground black pepper; 1 teaspoons fresh ground black pepper; 1 teaspoons kosher salt; 1 teaspoons kosher salt; 1 teaspoon lime juice; 1 serving lime wedge; 158 milliliters mayonnaise; 158 milliliters mayonnaise; 1 teaspoon dried Mexican oregano; 1 serving pico de gallo (Pico De Gallo); 79 milliliters plain yogurt; 79 milliliters plain yogurt; 1 serving finely shredded red cabbage; 1 serving fresh salsa; 2 teaspoons salt

Classic Baja-style Fish Tacos might be just the Mexican recipe you are searching for. This recipe covers 84% of your daily requirements of vitamins and minerals. Watching your figure? This pescatarian recipe has 10233 calories, 285g of protein, and 626g of fat per serving. This recipe serves 1. Head to the store and pick up chipotle chile, yogurt, chipotle chile, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Make the Batter:.

Combine beer, flour, salt, garlic powder, dry mustard, oregano and pepper in a blender and blend until smooth, about 20 seconds.

Ingredients you will need

Garlic Powder

Mustard Powder

Oregano

Pepper

All Purpose Flour

Beer

Salt

Equipment you will use

Blender

Transfer to a bowl and let stand, covered for 1 hour.Make the Sauce:.Stir together mayonnaise, yogurt, mustard, chipotle and salt in a small bowl. Cover and refrigerate.Fry the Fish:.Put a rack in middle of oven and preheat oven to 350F.

Ingredients you will need

Mayonnaise

Chipotle Chiles

Mustard

Yogurt

Sauce

Fish

Salt

Equipment you will use

Bowl

Oven

Heat 2 inches oil in a 4 quart deep heavy saucepan until it registers 350F on thermometer.Put flour in pie plate or shallow dish. Dredge 10 fish strips in flour, shake off excess, then coat in batter, letting excess drip off, and carefully drop in hot oil.Fry, stirring, until PALE golden, 2 or 3 minutes. With a slotted spoon, transfer to a paper towel to drain.Repeat with the remaining fish (returning oil to 350 F between batches).Set pan of oil aside.

Ingredients you will need

All Purpose Flour

Shake

Fish

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Kitchen Thermometer

Sauce Pan

Frying Pan

Heat the Tortillas and Refry The Fish:.Wrap tortillas in stacks of 6 in foil and heat in oven until hot, 12 to 15 minutes.

Ingredients you will need

Wrap

Fish

Equipment you will use

Aluminum Foil

Oven

Remove tortillas from foil and re-wrap in a kitchen towel to keep warm.Meanwhile, reheat oil until it registers 375 degrees. Refry fish strips in batches of 10, stirring, until golden brown, 1 or 2 minutes.With a slotted spoon, transfer to paper towels to drain again.To

Ingredients you will need

Wrap

Fish

Cooking Oil

Equipment you will use

Kitchen Towels

Slotted Spoon

Paper Towels

Aluminum Foil

Serve:.Stack two corn tortillas together, top with fish, cabbage, sauce and cilantro.

Ingredients you will need

Corn Tortilla

Cilantro

Cabbage

Sauce

Fish

Serve with lime and salsa on the side.

Ingredients you will need

Salsa

Lime

Equipment

Ingredients

Servings:

1teaspoon

adobo sauce 1teaspoon

adobo sauce (from chipotle can)237milliliters

beer, plus 237milliliters

beer 1Tbsp

chopped chipotle chile, seeded 1serving

cilantro 2Tbsps

chopped cilantro 454grams

cod fish fillet 454grams

cod fish fillet, cut into 3 by 1/2 inch wide strips. (tilapia, Alaskan pollack, catfish or mahimahi can be substituted)24

corn tortillas 2Tbsps

beer (NOT DARK)1teaspoon

Dijon mustard 1teaspoon

dry mustard 237milliliters

all-purpose flour 1teaspoon

garlic powder 1teaspoons

fresh ground black pepper 1teaspoons

kosher salt 1teaspoons

kosher salt 1teaspoon

lime juice 1serving

lime wedge 158milliliters

mayonnaise 158milliliters

mayonnaise 1teaspoon

dried Mexican oregano 1serving

pico de gallo (Pico De Gallo)79milliliters

plain yogurt 79milliliters

plain yogurt 1serving

finely shredded red cabbage 1serving

fresh salsa 2teaspoons

salt 2teaspoons

salt 2liters

vegetable oil, for deep-frying

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.