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Baja Fish Tacos

I have no idea if Jamie Oliver does much Mexican cooking or not, but if he doesn’t, he should!
In honor of Cinco de Mayo, last night I made Baja Fish Tacos, which were in fact, delicious.
Many people think that Cinco de Mayo is the Mexican Independence day, but it isn’t! In fact, it celebrates a battle where the underdog Mexican Army beat the French Army. Mexican Independence day is actually Sept 16th.

In any case, my Baja Fish Tacos were great – recipe is thus:

Note: If you are making this for a date or for people you don’t know very well, you should ask them if they like cilantro. Some palates find Cilantro disgusting. The more you know…

I love Baja Fish Tacos

Baja fish tacos with avocado and lemon


Ingredients
1-2 lbs fresh cod – cut into bite size pieces
1 Cup Flour
2 TBSP Carne Asada Seasoning
1 Cup Guinness Stout Beer

1 Cup Cilantro
1/2 Cup Sour Cream
1 TBSP Mayonnaise
Juice of 2-4 Limes

1 head cabbage – probably only need about 1/2 a head though
1 pack 4-6 inch corn tortillas – it only costs me about 1.79 for a 30 pack, so that’s what I buy.

1 Deep Fryer or Cast Iron skillet with about 1/2 inch or more of oil

Process:
heat the oil in the skillet – about med or med low for 10 min
Cook the fish for about 2-3 min per side – don’t let them burn
Place on a dish with paper towel to soak up the oil.
If you have to wait before serving, put the plate in the oven at 200 degrees to keep warm.

Mix the flour, seasoning and beer in a big bowl.
Add the fish, coat the fish, and fry the fish in small batches, so that the pieces aren’t touching each other.

Slice the cabbage into small slices – or shred it with a mandolin or possible a box grater – you are looking to make cole slaw sized pieces of cabbage 1/8th of an inch wide or less.

Put the cilantro, sour cream, lime juice and mayo in a food processor and blend to desired consistency and leaf size. I prefer a bit of leaf rather than a puree because it looks fresh with bigger pieces of leaf.

I put my tortillas into my rice cooker/steamer and steam them for a few min, but some people cover them with a damp towel and put them in the oven at 250 degrees for a few min – 7-10 ish – sometimes I put a towel on the bottom and the top and stack the tortillas – not perfect, but it pretty much works.

I like to take a tortilla and spread a TBSP of the Cilantro sauce on to the tortilla, add some cabbage, and top with the cod. Then I give it a couple shots of hot sauce.

Deliciousness in a tortilla.

True awesomeness would occur if Jamie Oliver took this Mexican Baja Fish Taco recipe and made it his own. I would love to see his take on it.

Also, I need to start taking some pictures. Sorry.

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