Baja Fish Taco with Chipotle sauce

If you have been to the Baja California Peninsula or not, but when you will sink your teeth into a crispy fried taco fish taco served with orange cabbage, pico de gallo and topped with a creamy chipotle cream sauce, you will experience the satisfaction of great food. You will not be able to explain. Very serious.

I have tried these tacos for a long time and when I want to recreate the same magic at home I wonder how to make them without going to Baja California.

When I made them served with hot and crispy fish wrapped in warm tortillas, the first bite was amazing!

What is Steel Fish Taco?

Whether you are Mexican food lovers like me or not, when you are going to try these Fish Steel Tacos, you will definitely start to like Mexican food.

Baja Fish Tacos is a fried crispy fried fish (not fried or baked, but you can do it if you don't want deep fried fish) served in corn tortillas (you can use flour tortillas) with pico de gallo, crispy cabbage leaf cabbage and cream sauce chipotle.

Where does this Fish Baja Taco come from?

Baja tacos come from Ensenada, a coastal city on the Baja Peninsula, Baja California, Mexico. The Baja Peninsula (Baja California Peninsula) stretches from Tijuana, near the US border, to Cabo San Lucas.

The best Baja fish tacos with grated lettuce and coriander cream

What fish can I use for Baja Fish Taco?

Hard, scaly and white fish are the best choice for this Fish Baja Taco. Usually the choices start from Halibut, Mahi Mahi, Cod, Tilapia, Grouper, Flounder.

The best is cod, cut into 1/2 inch thick pieces and usually 3 inch long is the best choice.

What is made of Steel Sauce?

The choice of sauces that match these fish Tacos is diverse but what I make is with Cabe Chipotle in Adobo Sauce.

But you can also make a simple white cream sauce with this fish taco. Beat with mayonnaise, sour cream, salt, pepper powder, garlic powder and lime juice.

Ingredients

For Fish:

• 12 Pieces of White Fish (Cod Fillets / Mahi Mahi / Halibut / Tilapia), 1/2 Inch thick and 3 Inch long
• Salt as per need
• 1/2 tsp Black Pepper Powder

For Batter:

• 1 Cup All Purpose Flour
• 1/2 Cup Sprite / Soda Water / Beer
• Salt as per need
• 3/4 tsp Baking Powder
• 1/2 tsp of Cayenne Pepper
• 1/2 tsp Cumin Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• Oil for deep frying

For Chipotle Crema:

• 1/2 Cup Greek Yogurt
• 1/3 Cup Mayonnaise
• Salt as per need
• 1/2 tsp Sugar
• 1 Chipotle Peppers in Adobo Sauce
• 1 Tbsp Cilantro, chopped
• 1/4 tsp of Cayenne Pepper
• 1/2 tsp Garlic Powder

For Crispy Cabbage Slaw:

• 1/2 Cup Cabbage, shredded
• Salt as per need
• 1 Tbsp Lime Juice
• 1/2 tsp Black Pepper Powder

For Pico de Gallo:

• 2 Roma Tomatoes, chopped
• 1 Small Red Onion, chopped
• 1/2 Jalapeno, chopped, seeded
• 1/2 tsp Garlic Powder
• 2 Tbsp Cilantro, chopped
• 1 Tbsp Lime Juice

To serve:

• 12 Soft Corn Tortillas - 6 Inch / Flour Tortilla, 6 Inch
• Lime wedges
• Cilantro is chopped

Instructions

Clean and clean the fish pieces.

Marinate them with salt and black pepper powder.

In a blender, the all together ingredients are for Chipotle crema.

In a bowl mix all the ingredients mentioned for batter except the soda water / sprite / beer.

Mix it right before frying the fish.

Make a separate bowl using the Citrus Cabbage Slaw.

In another mix bowl of ingredients to make pico de gallo.

The oil heat in a deep frying pan and when it's hot (to check this drop a small drop of battery and it rises to the top immediately then the oil is ready)

Mix the soda water / beer in the batter and dip each fish piece to the coat and slowly drop in oil to fry.

Fry till golden brown.

Drain and keep the fish to drain oil on a wired rack.

To assemble, the heat corn tortilla covered in kitchen tissue in microwave every 10 seconds interval.

The tortilla, add the cabbage slaw, pico de gallo, fish, chipotle crema, cilantro chopped, lime juice and serve immediately.

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