Baja Style Fish Tacos: A Tilapia Tacos
1. Mix the cream, milk and chipotle in a blender or microball. Transfer the mixture to a small bowl and mix with a spoon with the mayonnaise. Add the salt. Set aside. 2. Chop the tomatoes, onion, serrano chile, lime and salt. Reserve. 3. Mix the flour, baking powder, salt and pepper with a whisk. Then add the egg whites and the cold beer until you have a batter as thick as that of the pancakes (if it is too thick then add more beer). 4. Cut the fish fillets into sticks and transfer them to a tray. 5 Heat up some oil in your frying pan! 6. Sprinkle a little flour on the fish sticks and dip them in batter with tongs and then fry them in your frying pan with oil until lightly browned and then turn them over until cooked through. 7. Serve fish tacos with cabbage (or lettuce), chipotle mayonnaise pico de gallo salsa roja lima.
Baja style fish tacos are a delicious Mexican dish that is very popular all over the world. The recipe is easy to make and can be adapted to your preferences. It is usually served with cabbage, pico de gallo or rice as a side dish.
The recipe uses tilapia, which is a type of white fish. Tilapia has become popular for its mild flavor and tender texture when cooked well. You can use any other type of white fish such as cod or even haddock if you prefer something different or don’t have access to tilapia.
Ingredients to Prepare the Baja Fish Tacos
To make 12 fish tacos, you will need:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Salt
- Pepper
- 1 egg white
- 1/2 cup of cold beer
- 4 medium/small tilapia fillets (mojarra)
- 1/8 cup canola oil
In addition, to serve the filling and prepare the tilapia tacos you will need to have:
- 1/4 shredded cabbage
- 12 flour tortillas
- Lime
How to Do the Baja Style Fish Tacos
The secret to a good fish taco has nothing to do with the fish. It’s all about the toppings. Here’s a step-by-step guide to making your own bass-style fish tacos:
- Mix the cream, milk and chipotle in a blender or microball. Transfer the mixture to a small bowl and mix with a spoon with the mayonnaise. Add the salt. Set aside.
- Chop the tomatoes, onion, serrano chile, lime and salt. Reserve.
- Mix the flour, baking powder, salt and pepper with a whisk. Then add the egg whites and the cold beer until you have a batter as thick as that of the pancakes (if it is too thick then add more beer).
- Cut the fish fillets into sticks and transfer them to a tray.
- Heat up some oil in your frying pan!
- Sprinkle a little flour on the fish sticks and dip them in batter with tongs and then fry them in your frying pan with oil until lightly browned and then turn them over until cooked through.
- Serve fish tacos with cabbage (or lettuce), chipotle mayonnaise pico de gallo salsa roja lima.
Accompaniments for the Tilapia Fish Tacos
You can accompany this dish with either chipotle sauce or pico de gallo. The ingredients for the chipotle Mayo will be:
- 1/2 cup mayonnaise
- 1/8 cup dried or 3 canned chiles chipotle
- 1/8 cup fresh crema
- Salt
- A dash of milk
To make Pico de Gallo, you will need:
- 2 chopped tomatoes
- 1/4 chopped white onion
- 1 serrano chile, finely chopped
- Juice of 1/2 lime
- Salt to taste
Olmeca Altos: Tequila and Tacos
For a delicious accompaniment to your Baja-style fish tacos, we recommend one of our tequilas: Añejo, Reposado or Blanco. None of them will leave you indifferent.
And in case they don’t quite fill you up, we have a new addition: a margarita mix! Our Altos Margarita Ready to Serve. Perfect to accompany this dish.
