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Baja Fish Tacos Recipe

Name: My Brother's Soul Food Heavens Baja Fish Tacos Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 lb tilapia fillets; 3 tbs all-purpose flour; 2 tbs cornstarch; 0.5 tsp baking powder; 0.75 cup cold beer (or sparkling water); 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp smoked paprika; 2 cup vegetable oil (for frying); 6 each small corn tortillas; 2 cup red cabbage, thinly sliced; 0.25 cup fresh cilantro, chopped; 2 each lime wedges; 1 cup ripe tomatoes, seeded and diced; 0.25 cup white onion, finely diced; 1 each jalapeño, seeded and minced; 2 tbs fresh cilantro, chopped; 1 tbs fresh lime juice; 0.25 tsp salt; 0.5 cup mayonnaise; 1 tbs chipotle peppers in adobo, minced; 1 tsp fresh lime juice; 0.5 tsp honey; 0.25 tsp salt; 1 cup long-grain white rice; 2 cup chicken or vegetable stock; 0.5 cup tomato sauce; 0.25 cup onion, finely chopped; 1 each garlic clove, minced; 0.5 tsp cumin

Inspired by My Brother's Soul Food Heaven

Time50m

Serves3

Three fried tilapia tacos on a soft corn tortilla, topped with red cabbage, pico de gallo, and chipotle sauce. Served with Mexican rice and black beans.

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Ingredients

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Fish & Breading

1 lb tilapia fillets

3 tbs 00 bread flour

2 tbs Cornstarch

1/2 tsp Baking powder

3/4 cup cold beer (or sparkling water)

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Smoked paprika

2 cup vegetable oil (for frying)

Tortillas & Toppings

6 each small corn tortillas

2 cup red cabbage, thinly sliced

1/4 cup Fresh cilantro, chopped

2 each Lime wedges

Pico de Gallo

1 cup ripe tomatoes, seeded and diced

1/4 cup white onion, finely diced

1 each jalapeño, seeded and minced

2 tbs Fresh cilantro, chopped

1 tbs Fresh lime juice

1/4 tsp Celtic sea salt

Chipotle Sauce

1/2 cup Mayonnaise

1 tbs chipotle peppers in adobo, minced

1 tsp Fresh lime juice

1/2 tsp Honey

1/4 tsp Celtic sea salt

Sides - Mexican Rice & Black Beans

1 cup Long-grain white rice

2 cup chicken or vegetable stock

1/2 cup Tomato sauce

1/4 cup Onion, finely chopped

1 each garlic clove, minced

1/2 tsp Cumin

1 tbs Tuscany sunflower oil

1 cup canned black beans, drained and rinsed

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Fish & Breading

Prep fish

Pat the tilapia fillets dry with paper towels and cut into 6 long strips (about 3 strips per fillet, depending on size) so each taco gets a piece.

Make batter

In a medium bowl whisk together 3 tablespoons flour, 2 tablespoons cornstarch, 1/2 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Gradually whisk in 3/4 cup cold beer (or sparkling water) until a smooth, slightly thick batter forms. Batter should coat the back of a spoon but still be pourable.

Heat oil

In a heavy skillet or Dutch oven, add 2 cups vegetable oil to reach about 1.5 inches deep. Heat over medium-high until oil reaches 350°F (175°C) or a piece of batter sizzles and browns in about 30 seconds.

Fry fish

Dry each fish strip again if needed, lightly dust with remaining tablespoon of flour (optional, helps batter adhere), then dip into batter, allowing excess to drip off. Carefully lower into hot oil in batches, frying 2–3 minutes per side until golden brown and cooked through (internal temp 145°F / 63°C). Do not overcrowd. Transfer to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if needed.

Pico de Gallo

Combine 1 cup diced tomatoes, 1/4 cup finely diced white onion, 1 minced and seeded jalapeño, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt in a bowl. Taste and adjust salt or lime. Let sit while other components finish to allow flavors to meld.

Chipotle Sauce

In a small bowl mix 1/2 cup mayonnaise, 1 tablespoon minced chipotle in adobo (start with less if you want milder), 1 teaspoon lime juice, 1/2 teaspoon honey, and 1/4 teaspoon salt. Whisk until smooth. Taste and adjust heat or lime. Refrigerate until ready to serve.

Tortillas & Assembly

Warm 6 corn tortillas: stack and heat in a dry skillet over medium heat about 20–30 seconds per side, or wrap in a damp towel and microwave 30–45 seconds until warm and pliable. Keep wrapped to retain heat.

Assemble tacos: divide fried fish strips among the 6 warmed tortillas (one or two pieces per tortilla depending on size). Top each with about 2 tablespoons shredded red cabbage, a spoonful (about 1 tablespoon) of pico de gallo, and a drizzle (about 1 tablespoon) of chipotle sauce. Sprinkle with chopped cilantro and serve with lime wedges.

Sides - Mexican Rice & Black Beans

Cook rice

In a medium saucepan heat 1 tablespoon vegetable oil over medium. Add 1/4 cup chopped onion and 1 minced garlic clove; sauté 2–3 minutes until softened. Add 1 cup long-grain rice and toast 2 minutes, stirring. Stir in 1/2 cup tomato sauce, 2 cups chicken or vegetable stock, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Heat beans

While rice cooks or just before serving, warm 1 cup drained and rinsed canned black beans in a small saucepan over low heat with a splash of water or a tablespoon of the prepared rice stock. Season with a pinch of salt and pepper to taste, and heat until just simmering, about 3–5 minutes. Optionally mash slightly for creamier texture.