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Tacos de poisson de Baja

Name: Tacos de poisson de Baja
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: MX
Ingredients: 600 g firm white fish fillets (cod, mahi-mahi or halibut); 1 tsp salt, divided; 150 g plain flour, plus 2 tbsp for dusting; 1 tsp baking powder; ½ tsp dried oregano; 250 ml cold Mexican lager; 750 ml vegetable oil, for frying; 120 g mayonnaise; 1–2 chipotle chillies in adobo, finely chopped; 2 limes, 1 juiced and 1 in wedges; 12 small corn tortillas; 200 g white cabbage, finely shredded; 200 g pico de gallo

25m

Prépa

15m

Cuisson

Portions

Moyen

Difficulté

Poisson blanc en pâte à bière croustillante, dans des tortillas de maïs avec chou, sauce chipotle et pico de gallo.

#mexican#baja-california#ensenada#fish#tacos#fried#street-food

Portions

4portions

Ingrédients

Nutrition

calories640

protein34g

carbs62g

fat28g

fiber7g

Par portion

Étapes

Make the chipotle sauce

In a bowl, mix the mayonnaise, chopped chipotle chillies and the juice of 1 lime until smooth. Cover and chill until serving.

120 g mayonnaise
1–2 chipotle chillies, chopped
1 lime lime, juiced

✅ C'est prêt quand : sauce is smooth and evenly colored

Prepare the fish

Cut the fish into strips about 2 cm (3/4 in) wide and pat them dry with paper towels. Season with half the salt, then lightly dust with 2 tablespoons of flour, shaking off the excess.

600 g fish fillets
½ tsp salt
2 tbsp flour

✅ C'est prêt quand : all strips are evenly coated in a thin layer of flour

Make the batter

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Fry the fish

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Warm the tortillas

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Assemble

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Make the chipotle sauce

In a bowl, mix the mayonnaise, chopped chipotle chillies and the juice of 1 lime until smooth. Cover and chill until serving.

120 g mayonnaise
1–2 chipotle chillies, chopped
1 lime lime, juiced

✅ C'est prêt quand : sauce is smooth and evenly colored

Prepare the fish

Cut the fish into strips about 2 cm (3/4 in) wide and pat them dry with paper towels. Season with half the salt, then lightly dust with 2 tablespoons of flour, shaking off the excess.

600 g fish fillets
½ tsp salt
2 tbsp flour

✅ C'est prêt quand : all strips are evenly coated in a thin layer of flour

Make the batter

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Fry the fish

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Warm the tortillas

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Assemble

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History & Culture

The Story Behind the Dish

📍 Ensenada, Baja California📅 Mid-20th century🐟 MX

Fish tacos are the pride of Ensenada, a port on the Pacific coast of Baja California, where stalls have fried battered fish since the mid-1900s. The light batter is often said to come from Japanese fishermen who worked on the coast.

Surfers carried the idea north to California, and today Baja fish tacos are loved worldwide.