Gourmet Baja-Style Fish Tacos
Experience the vibrant flavors of Mexico with our Gourmet Baja-Style Fish Tacos. This delightful recipe combines crispy beer-battered fish with a medley of homemade salsas and condiments, delivering a burst of taste with every bite. From the zesty guacamole and tangy salsa verde to the rich salsa roja and fresh salsa Mexicana, these tacos are a culinary journey you'll want to repeat time and again.
N/A
Servings
N/A
Calories
42
Ingredients
Ingredients
avocados
4 (pureed)
lime
1-2 (zest and juice)
jalapeno pepper
1 (chopped)
green chili sauce
3 drops (none)
salt & freshly ground black pepper
to taste (none)
tomatillo
1 pound/450g (none)
fresh cilantro leaves
1 bunch (none)
lime
1 (zest and juice)
garlic clove
1 (chopped)
onion
1 (chopped)
jalapeno pepper
1 (seeded and chopped)
salt
to taste (none)
Italian tomatoes
6 (halved)
garlic cloves
4 (none)
serrano peppers
2 (seeded and halved)
onion
1 (peeled and quartered)
olive oil
1 tablespoon/15 ml (none)
fresh cilantro leaves
1 bunch (none)
lime
1 (zest and juice)
tomatoes
2 (seeded and chopped)
fresh cilantro leaves
1 bunch (none)
garlic clove
1 (minced)
lime
1 (zest and juice)
onion
1 (chopped)
jalapeno pepper
1 (seeded and chopped)
red bell pepper
1 (seeded and chopped)
olive oil
1 tablespoon/15 ml (none)
salt & freshly ground black pepper
to taste (none)
flour
3 cups/750ml (2 cups for batter, 1 cup for dredging)
cornstarch
1/4 cup/60 ml (none)
baking powder
1 tablespoon/15 ml (none)
salt
to taste (none)
beer
2 1/2 cups/625 ml (2 bottles)
eggs
2 (none)
parrot fish
1 pound/450g (cut into large cubes)
canola oil or peanut oil
for frying (none)
corn tortilla
as needed (none)
mayonnaise
to taste (none)
shredded cabbage
to taste (none)
onion slices
to taste (none)
cilantro leaf
to taste (none)
lime wedge
for serving (none)
Instructions
1
Prepare the guacamole: In a food processor, blend the avocados, zest and juice of 1-2 limes, jalapeno pepper, and green chili sauce until smooth. Season with salt and pepper to taste. Refrigerate until needed.
2
Make the salsa verde: Preheat your broiler. Rinse the tomatillos, cut them in half, and place cut-side down on a parchment-lined baking sheet. Broil for about 5 minutes until skin is lightly charred. Blend tomatillos with a bunch of cilantro, zest and juice of 1 lime, chopped garlic, onions, and jalapeno pepper until well mixed. Season with salt and refrigerate.
3
Prepare the salsa roja: Preheat oven to 400°F (200°C). Lay halved tomatoes, garlic, serrano peppers, and quartered onions on a parchment-lined baking tray. Drizzle with olive oil and season with salt and pepper. Roast for about 30 minutes until soft and charred. Blend with a bunch of cilantro, zest and juice of 1 lime, adjusting seasoning and consistency with water if needed. Refrigerate.
4
Create the salsa Mexicana: Combine chopped tomatoes, cilantro, minced garlic, zest and juice of 1 lime, onions, jalapeno, and red bell pepper with olive oil. Season with salt and pepper. Refrigerate until serving.
5
Prepare the fish: For the beer batter, mix 2 cups of flour, cornstarch, baking powder, and a pinch of salt in a large bowl. Stir in beer and eggs to form a smooth batter. Heat oil in a fryer to 375°F (190°C). Dust fish chunks with remaining 1 cup of flour, then dip into the batter to coat. Fry until golden brown. Drain on paper towels.
6
Assemble the tacos: Layer the fried fish on corn tortillas. Add a dollop of mayonnaise, a generous amount of shredded cabbage, sliced onions, and cilantro leaves. Top with guacamole, salsa verde, salsa roja, and salsa Mexicana. Serve with lime wedges on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Gourmet Baja-Style Fish Tacos?
These are crispy beer-battered fish tacos served with a variety of homemade salsas, including guacamole, salsa verde, salsa roja, and salsa Mexicana.
What kind of fish is recommended for this recipe?
The recipe calls for one pound of parrot fish, cut into large cubes.
What ingredients make up the beer batter?
The beer batter consists of 2 cups of flour, 1/4 cup cornstarch, 1 tablespoon baking powder, a pinch of salt, 2 1/2 cups of beer, and 2 eggs.
How do I prepare the guacamole for these tacos?
Blend 4 avocados, zest and juice of 1-2 limes, 1 chopped jalapeno, and green chili sauce in a food processor until smooth, then season with salt and pepper.
How is the salsa verde made?
Broil halved tomatillos for 5 minutes until charred, then blend with cilantro, lime zest and juice, garlic, onions, and jalapeno pepper.
What is the roasting process for the salsa roja?
Roast Italian tomatoes, garlic, serrano peppers, and onions at 400°F (200°C) for 30 minutes before blending with cilantro and lime.
What ingredients are in the salsa Mexicana?
It is a fresh mix of chopped tomatoes, cilantro, minced garlic, lime zest and juice, onions, jalapeno, red bell pepper, and olive oil.
At what temperature should the fish be fried?
The oil should be heated in a fryer to 375°F (190°C) before adding the fish.
How do I prepare the fish before putting it in the batter?
The fish chunks should first be dusted with 1 cup of dry flour before being dipped into the beer batter.
What type of oil is best for frying the fish?
Canola oil or peanut oil is recommended for frying the fish chunks.
How are the tacos assembled?
Layer fried fish on corn tortillas, add mayonnaise, shredded cabbage, sliced onions, and cilantro, then top with the four different salsas.
Are the tortillas corn or flour?
This recipe specifically calls for corn tortillas to serve as the base for the tacos.
How many avocados are needed for the guacamole?
You will need 4 pureed avocados to make the guacamole for this recipe.
What kind of tomatoes are used for the roasted salsa roja?
The recipe uses 6 halved Italian tomatoes for the roasted salsa roja.
Does the salsa Mexicana require cooking?
No, the salsa Mexicana is a fresh salsa made by combining chopped raw ingredients and olive oil.
How many cloves of garlic are in the salsa roja?
The salsa roja requires 4 garlic cloves which are roasted with the tomatoes and peppers.
What peppers provide the heat in the salsa roja?
The salsa roja uses 2 serrano peppers that have been seeded and halved.
How much beer is used in the batter?
The recipe calls for 2 1/2 cups or approximately 2 bottles of beer for the batter.
Is there a specific preparation for the cabbage?
The cabbage should be shredded and added to taste during the taco assembly.
Can the salsa roja consistency be adjusted?
Yes, after blending, you can adjust the consistency of the salsa roja with water if needed.
How long do you broil the tomatillos for the salsa verde?
Tomatillos should be broiled for about 5 minutes until the skin is lightly charred.
How much flour is needed for the entire recipe?
A total of 3 cups of flour is used: 2 cups for the batter and 1 cup for dredging the fish.
What is the role of cornstarch in the recipe?
1/4 cup of cornstarch is mixed into the beer batter to help achieve a crispy texture.
How many limes are needed for the salsa Mexicana?
The salsa Mexicana requires the zest and juice of 1 lime.
What should be served on the side of the tacos?
The recipe recommends serving the tacos with lime wedges on the side.
How should the fish be drained after frying?
Once the fish is fried to a golden brown, it should be drained on paper towels to remove excess oil.
What gives the guacamole its spice?
The guacamole gets its heat from 1 chopped jalapeno pepper and a few drops of green chili sauce.
What is the oven temperature for roasting salsa ingredients?
The oven should be preheated to 400°F (200°C) for roasting the salsa roja components.
How do you prepare the onions for the taco topping?
The onions used as a topping should be sliced and added to taste during assembly.
What type of chili sauce is used in the guacamole?
The recipe calls for 3 drops of green chili sauce to be blended into the guacamole.