Baja Fish Tacos Recipe

CHEF BILLY PARISI

These classic tacos originated in the Baja region of Mexico and are commonly grilled up or fried and served with a spicy sauce and cabbage.  There are obviously some variations with toppings and type of fish dependent upon the exact region of the Baja you are in.

– 8 seeded and medium diced      Roma tomatoes – 1 peeled and small diced sweet      onion – ¼ cup chopped fresh cilantro – juice of 1 lemon – ¼ head of green or red cabbage      cored and thinly sliced – 2 pounds fresh halibut cut into      smaller fillets – 1 cup cornstarch – 1 cup all-purpose flour – 12 ounces Mexican beer – 16 corn tortillas heated – sea salt and pepper to taste – oil for cooking

Ingredients

White Scribbled Underline

STEP 1

Make a simple salsa consisting of diced tomatoes, diced onions, cilantro, lemon juice, salt, and pepper and keep cool until ready to use.

STEP 2

Thinly slice some green cabbage and set it to the side.

STEP 3

Make a batter by whisking together flour, cornstarch, beer, salt, and pepper and dip the small fillets of fish into the batter completely coating it.

STEP 4

Fry the battered fish in hot cooking oil at 350° for 5-6 minutes or until browned and cooked throughout.  Drain on paper towels to get rid of any excess oil.

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