Baja style fish tacos are a delicious combination of textures and flavors. This delicacy features fish with a succulent combination of chilies and vegetables, and the best part is that they are fried. Enjoy it with dressings and share it with family.
2 Habanero chiles, in strips, for the pickled onion
1/2 cups apple cider vinegar, for the pickled onion
1 tablespoon oregano, for the pickled onion
salt, for the pickled onion
4 tomatoes, chopped into small cubes, for the bandera sauce
1 cup onion, finely chopped, for the bandera sauce
3 serrano chiles, finely chopped, for the bandera sauce
1/2 cups cilantro, finely chopped, for the bandera sauce
3 tablespoons lime juice, for the bandera sauce
salt, for the bandera sauce
1/4 red cabbages, filleted
3 cups water, for the cabbage
1/2 cups vinegar, for the cabbage
3 tablespoons salt, for the cabbage
2 cups flour, for the batter
1 tablespoon baking powder, for the batter
garlic powder, for the batter
salt, for the batter
pepper, for the batter
1 egg, for the batter
sparkling water, for the batter
3 morita chiles, soaked in water
1 cup mayonnaise, for the dressing
1 cup sour cream, for the dressing
salt, for the dressing
pepper, for the dressing
vegetable oil, for frying
tortillas, for garnish
avocado, for garnish
lime, for garnish
Preparation
20 mins
20 mins
Low
To marinate, in a bowl, add the fish strips and pour in the orange juice, lime juice, salt, and pepper. Cover with plastic wrap and let it rest for 15 minutes in the refrigerator.
For the pickled onion, in a bowl, add the red onion, habanero chili, apple cider vinegar, oregano, and salt. Cover and let it rest in the refrigerator; it will be ready to use after about 15 minutes; no need to drain.
For the bandera sauce, in a bowl, mix tomato, onion, serrano chili, cilantro, lime juice, and salt to taste. Cover and let it rest in the refrigerator; it will be ready to use after about 15 minutes; no need to drain.
In another bowl, mix the cabbage, water, vinegar, and plenty of salt, and let it rest for 10 minutes.
For the dressing, in a blender, add mayonnaise, cream, morita chili, and salt; blend for 3 minutes until a smooth texture is obtained. Pour into a container, cover with plastic wrap, and set aside.
For the batter, in a bowl, sift the flour together with the baking powder, add garlic powder, salt, and pepper to taste; add one egg and start beating with a whisk.
Add the mineral water simultaneously until a semi-thick texture forms. Let it rest for 5 minutes.
Heat a pot with enough vegetable oil over medium heat, dip the fish strips in the batter and fry for 3 minutes each strip, repeating the process until all strips are done.
To assemble the taco, heat a tortilla and add the fish strips, garnish with red onion, red cabbage, bandera sauce, and morita chili dressing. Serve with lime and fresh avocado.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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