Baja Fresh Fish Tacos

Baja Fresh Restaurant Copycat Recipe

1 cup all-purpose flour
3/4 cup light beer
1 teaspoon kosher salt
1 1/2 pounds skinless cod or tilapia fillets
vegetable oil
8 (6-8 inch) corn or flour tortillas
1 cup thinly shredded red cabbage
1 cup thinly shredded green cabbage
pico de gallo
Mexican White Sauce

To make the Batter: 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 wide strips.

For the Fish:  Fill a deep fryer or skillet with an inch of oil and heat to 350 degrees.  Dredge the fish pieces in batter; gently place in oil. Deep fry 3 to 4 pieces at a time until golden brown, turn once for a minute per side.  Drain on paper towels. Discard any excess batter.

Divide fish equally among each tortilla; top with cabbage, Mexican white sauce and pico de gallo.

Mexican White Sauce:
3/4 cup mayonnaise
1/2 cup plain yogurt
juice of 1 lime

In a small bowl, combine mayonnaise, yogurt and lime juice.  Cover and refrigerate for 2 hours or up to a day.

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