Tacos la Paz
Thomas J. Story
Is there anything more Baja than a breaded and fried fish taco? Said to have originated in Ensenada in the northern part of Baja in the 1950s, the batter may have actually been inspired by Japanese immigrants in the area who fried the fish in tempura. Make chipotle crema by mixing sauce from canned chipotles in adobo into sour cream until it’s just spicy enough!
This recipe, and others like it, can be found in the article “These Mexican Seafood Dishes Will Transport You to a Seaside Resort.”
How to Make It
1
Make the batter: Mix ingredients in a bowl until you achieve a homogeneous mixture.
2
Prepare the fish: Cut the fish into fingers. Dredge fish in batter.
3
Fry in hot vegetable oil heated to approximately 350 degrees, for about 3 minutes, until golden brown and let cool on a wire cooling rack or paper towel.
4
Make the slaw: Toss together carrots and cabbage in a small mixing bowl and set aside.
5
Put the flour tortilla on a plate and top with crema, cabbage and carrot slaw, and fried fish. Serve with salsas and fresh lime wedges.
Ingredients
For the Batter
2 cups all purpose flour
1 tsp dried oregano
1 tbsp garlic powder
1 tbsp onion powder
1 ½ tsp baking powder
8 oz beer
salt and pepper to taste
For the Fish
1 lb filet of fresh white fish, preferably snapper or cod
4 flour tortillas
¼ cup chipotle crema
½ cup cabbage and carrot slaw (see below)
For the Slaw
¼ cup shredded cabbage
¼ cup shredded carrots
Directions
1
Make the batter: Mix ingredients in a bowl until you achieve a homogeneous mixture.
2
Prepare the fish: Cut the fish into fingers. Dredge fish in batter.
3
Fry in hot vegetable oil heated to approximately 350 degrees, for about 3 minutes, until golden brown and let cool on a wire cooling rack or paper towel.
4
Make the slaw: Toss together carrots and cabbage in a small mixing bowl and set aside.
5
Put the flour tortilla on a plate and top with crema, cabbage and carrot slaw, and fried fish. Serve with salsas and fresh lime wedges.
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