Baja Fish Tacos Recipe 🌮

Overview:

This recipe for Baja Fish Tacos is a delightful homage to the flavors of San Diego, inspired by the crispy goodness found in Ensenada. Prepared in just 35 minutes, it’s a quick and easy dish that’s perfect for satisfying your cravings for Mexican cuisine.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6

Ingredients:

• 1 cup dark beer
• 1 cup flour
• 1 bunch cilantro
• 2 tablespoons sour cream
• 1/2 lime (juiced)
• 1/2 cup taco seasoning mix (plus extra to taste)
• 12 catfish nuggets
• 1/2 head cabbage
• 1 chopped tomato
• Lime wedges (for serving)
• Onions (for garnish)
• Scallions (for garnish)
• Cilantro (for garnish)
• 12 corn tortillas

Instructions:

1. Prepare the Batter:
   Whisk together the flour, dark beer, and 1/2 cup of taco seasoning mix in a bowl until smooth and well-combined. Set aside.

2. Prep the Fish:
   Rinse the catfish nuggets under cold water and pat them dry with paper towels to remove excess moisture.

3. Make the Cilantro Sour Cream:
   In a food processor or blender, combine the sour cream, a handful of cilantro leaves, lime juice, and additional taco seasoning mix to taste. Pulse until well mixed, but be careful not to completely liquefy the cilantro. Set aside.

4. Prepare the Garnishes:
   Thinly slice the cabbage, chop the tomato, and cut the lime into wedges. Finely dice the onions and scallions. Set aside for garnishing.

5. Heat the Oil:
   Heat about 1/2 inch of oil in a cast iron skillet or heavy frying pan over medium-high heat until it reaches 360°F (182°C).

6. Coat and Fry the Fish:
   Dip each catfish nugget into the prepared batter, ensuring it’s evenly coated. Carefully place the battered fish into the hot oil using a fork. Fry for about 1 minute on each side until golden brown and crispy. Work in batches to avoid overcrowding the pan.

7. Drain and Keep Warm:
   Once fried, transfer the cooked fish nuggets to a plate lined with paper towels to drain off excess oil. Keep them warm in a preheated 200°F (93°C) oven until ready to serve.

8. Warm the Tortillas:
   Heat the corn tortillas in foil in the oven or microwave them wrapped in a clean kitchen towel until they are warm and pliable.

9. Assemble the Tacos:
   To assemble the tacos, place a few pieces of fried fish onto each warm tortilla. Top with sliced cabbage, chopped tomato, diced onions, and a dollop of cilantro sour cream. Garnish with lime wedges and chopped scallions.

10. Serve and Enjoy:
    Serve the Baja Fish Tacos immediately, accompanied by your favorite Mexican sides and sauces. Enjoy the crispy texture of the fish combined with the freshness of the toppings, bringing the flavors of San Diego straight to your table!

Nutritional Information (Per Serving):

• Calories: 329.3
• Fat: 9.9g
  • Saturated Fat: 3.5g
• Cholesterol: 51.6mg
• Sodium: 185.7mg
• Carbohydrates: 40.7g
  • Fiber: 3.9g
  • Sugar: 1.5g
• Protein: 17.1g

These Baja Fish Tacos are not only bursting with flavor but also packed with protein and fiber, making them a healthy and satisfying meal option for any occasion. Whether you’re craving a taste of Mexico or simply looking for a quick and delicious dinner idea, this recipe is sure to become a favorite in your household!