Recipe World Baja Fish Tacos Recipe

Baja Fish Tacos Recipe

Fish tacos originated in Baja California in Mexico. They are made with fried or grilled fish with lettuce or cabbage, salsa and a sour sauce white sauce wrapped in corn or flour tortilla. Authentic fish tacos use catfish but any meaty white fish will do. With this recipe, you can enjoy these absolutely delicious Baja fish tacos right in your own home. Serve them with a refreshing glass of agua fresca.

Ingredients:

• 500 grams of lard
• 400 grams of cod goujons
• 4 tbsp plain flour
• ¼ tsp salt
• ⅛ tsp pepper
• 12 flour or corn tortillas
• lime wedges
• iceberg lettuce, shredded

Pico De Gallo:

• 2 large tomatoes, deseeded & chopped
• 2 tbsp finely chopped onion
• juice of 1 lime
• 1 green chili, deseeded & chopped
• 2 tbsp chopped coriander
• ¼ tsp salt
•¼ tsp pepper

White Sauce:

• 4 tbsp mayonnaise
• 4 tbsp sour cream
• 4 tbsp milk
• ¼ tsp salt
• ⅛ tsp pepper

Batter:

• 1 cup of plain flour
• ½ tsp baking powder
• ¾ cup of water
• 1 tbsp dried oregano
• 1 tbsp mayonnaise
• 1 tbsp mustard

Agua Fresca:

• 2 cucumbers, sliced
• 4 green apples, cored and sliced
• juice of 2 limes
• 4 cups of cold water
• ½ cup of caster sugar
• ½ cup of water
• 1 bunch of fresh mint

Instructions:

This recipe takes about 30 to 40 minutes to make. Serves 6 to 8.

To make the pico de gallo, put all the ingredients in a mixing bowl.
Mix well and keep in the fridge until ready to use.
To make the white sauce, mix all the ingredients in a bowl.
Keep in the fridge until ready to use.
Heat lard in a deep pan or Dutch oven.

To make the batter for the fish, mix all the ingredients in a mixing bowl.
Season the fish goujons with salt and pepper.
Coat fish with flour, then dip in the batter.
Deep-fry battered fish goujons in batches for about 2 to 3 minutes or until golden brown.
Place fish on a plate lined with paper towel to drain excess oil.

To assemble the fish tacos, place some shredded lettuce on top of warmed flour tortillas.
Put 1 piece or 2 of the battered fish on top.
Spoon pico de gallo on top of the fish goujons.
Drizzle over white sauce and serve.

To make the agua fresca, start by making the mint-sugar syrup.
Heat sugar, water, and mint in a saucepan over medium heat just until the sugar is dissolved.
Put cucumber, apples, lime juice, water, and sugar syrup in a blender.
Blend until smooth.
Pour into serving glasses with lots of ice.

Ideas And Tips:

• You can add chopped avocados to the salsa.

• Aside from lettuce, you can use shredded cabbage.

• If you can’t find lard in your area, you can use vegetable oil for frying.

• Aside from cod, you can use haddock, halibut, catfish, red snapper, flounder or tilapia.