La Casa Baja Fish Tacos
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These crispy tasty little morsels of yum will transport you directly to summers in Baja
This dish is easy, bright, and delicious... Great for sharing & perfect for the family taco night!
Fish Taco Ingredients:
- 1 1/2 lbs. or 4 large boneless filets Fresh Tilapia fish-cut into 1/2 inch cubes (or Cod)
- 1 Tbsp. Pescado Verde Seasoning
- 1/2 Tsp. Salt
- Fresh cracked pepper- 2 Turns
- Vegetable oil for frying
- 6-8 Corn tortillas (Flour Tortillas can be used too)
Fish Batter Ingredients:
- 1 1/2 C. All Purpose Flour
- 1 Tsp. Salt
- 1 1/2 Tsp Baking powder
- 1 Tsp. Sugar
- 3/4-1 C. Light beer-plus more if needed
- 1 Tsp. Hot sauce (Cholula or Sriracha is recommended)
Avocado Crema Ingredients:
- 1 Ripe avocado-pitted and peeled
- 1/2 C. Mexican Crema or Crème Fraîche
- 1 Large garlic clove-Minced or use a grate plate
- 2 Large lime-juiced
- 1/2 Tsp. Of hot sauce (Tabasco or Cholula preferred)
- 1/2 Tsp. Salt
- 2 Turns Fresh cracked pepper
Caramelized Onion Slaw Ingredients:
- 2 C. Shredded cabbage
- 1/2 Red onion-cut into thin slices
- 1 Tsp. Extra Virgin Olive Oil
- 1/2 Tsp. Butter
- 1 Tsp. Agave syrup
- Salt and pepper to taste
- 6 Fresh lime wedges
- Fresh Cilantro-chopped
Avocado Lime Sauce Preparation:
- Using a small food processor, combine all of the sauce ingredients until it’s nice and smooth.
- If needed add more lime juice if the sauce looks too thick.
- Pour into a serving dish or condiment dispenser for easy drizzling and store in refrigerator until use.
- Heat a medium skillet or pan with 1 Tsp. of olive oil over medium heat.
- Add the onions and cook for 1-2 minutes, then add shredded cabbage, salt & pepper.
- Add the butter and 1 Tsp. of agave syrup.
- Toss onions and cabbage in pan to coat and cover, reducing heat to a medium low. Let simmer for 5-10 minutes or until slaw is looking browned and onions look translucent. Remove from heat into a small bowl for serving.
- Marinate the fish cubes in Pescado Verde Taco seasoning, salt, and pepper while you prepare the sauce and slaw.
- Preheat oven to 225 degrees F.
- Wrap your tortillas in tin foil, completely closed to keep from drying out, and place in the oven to warm just before starting to fry up your fish.
- Starting with a medium bowl, add flour, sugar, salt, baking powder, and seasonings.
- Mix in the hot sauce and slowly add beer whisking until your consistency is similar to a thick pancake batter and not too runny.
- Add your marinated fish to the batter and combine well, making sure to cover all of the fish with batter.
- Heat enough oil to cover your fish in a large, deep, and heavy pan (about 5-6 inches deep)to 375 degrees F.
- Note: An easy way to check if your oil is hot enough, is by placing a wooden spoon or spatula in your oil. If it bubbles around the edge of your utensil, then it is ready.
- Working in small batches, remove a handful of fish from the batter. letting excess batter drip off first. Carefully add each piece to the pan, one by one, making sure not to add too many at one time as overcrowding will make for uncooked and not so crispy fish.
- Cook fish until medium golden brown using metal prongs to flip fish in the oil occasionally to cook all sides of the fish.
- When fish is crispy and golden brown, carefully remove each piece from your pan and place them on a paper towel lined baking sheet or cutting board to absorb excess oils. Repeat process with remainder of fish.
- Remove tortillas from the oven and carefully place 1-2 on each plate.
- Add 2 pieces of fish (depending on size) on top of each tortilla.
- Layer a bit of the slaw over fish.
- Drizzle with avocado crema on top and favorite hot sauce or Pico de Gallo
- Serve immediately with a side of Spanish/Mexican-Boca del Rio Rice and/or Pineapple Party Guacamole and chips of choice.
Serve with the recommended sides: