Kit’s infamous Baja Fish Tacos finally revealed!
I’d be hard pressed to make that sentence more awkward, but these things are -really- delicious and very easy to make. In my infinite ignorance, I thought double-stacked shells filled with ground meat and laden with cheese and sour cream were the highlight of the tortilla genre. Kit took me on an anti-Tex Mex culinary adventure that completely redefined my appreciation of tacos.
Anyway, she’s made these a few times so far and adjusted the recipe to our optimal level of spice. You can vary the amount of cayenne to your own liking. We like our fish tacos hot 🙂
Baja Fish Tacos
Spiced Yogurt Sauce
- fresh lime juice
- ½ cup yogurt
- ½ mayonnaise
- 1 habenero chili (use a milder one if you wish)
- ½ teaspoon – crushed oregano
- ½ teaspoon – ground cumin
- ½ teaspoon – dried, crushed dill
- ½ teaspoon – ground cayenne chile
- ground white pepper to taste
- 1 cup flour
- 2 teaspoons salt
- 1 beer, not dark. We used delicious Hockley Classic.
- 1″ strips of cod fillet, one for each taco you want to make; you can also use tilapia or any other mild white fish.
- thin strips of red cabbage
- thin strips of onion
- chopped cilantro
You’ll also want
- tortilla wraps; you can use store-bought corn tortillas, but if you’re feeling ambitious here’s a great recipe for homemade flour tortillas
Whisk together the lime juice, yogurt and mayo. Chop the chili as fine as you can, whisk into the mixture with the remainder of the spices. Refrigerate.
Combine the flour and salt in a bowl; add the beer and stir well until the batter has a runny consistency and there are no lumps.
Heat a deep pan with 1″ of oil on medium high. I prefer to use peanut oil for deep frying since the smoke point is quite high. Dip each fillet in the batter and fry them. Make sure the oil is bubbling around it, otherwise the oil may not be hot enough. Cook the fish for 1 minute on each side. You want a golden brown colour so careful not to overdo them. Drain on paper towels.
Place each fillet with the garnishes of your choosing in a corn tortilla. Drizzle the yogurt sauce sauce and wrap them up. You can put them in the oven at 300 for 2 minutes if you want the shells to be slightly crunchy.