baja

These tacos though? They are particularly&nbsp;special. Two words: beer battered.

Baja Fish Tacos with Chipotle Mango Salsa.

fish

chili powder

flour

baking powder

beer

vegetable oil or canola oil (for frying)

flour tortillas

cheddar cheese

lettuce (fresh cilantro and yogurt, for serving)

mango (diced)

(but firm avocado, diced)

cherry tomatoes (halved)

chipotle peppers in adobo (chopped)

juice from 1 lime

cilantro (chopped)

salt (to taste)

tomatillos (skins removed)

jalapenos (halved + seeded if desired)

cilantro

plain greek yogurt

avocado

Heat 1-2 inches of oil in a medium pot over medium heat until a deep fry thermometer reaches 375 degrees F.

Toss the fish with the chili powder. Add the flour, baking powder and beer to a bowl, stir until just combined. Once the oil is hot, dip the fish in the beer batter, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt and lime zest.

Divide the fish among the warmed tacos shells and top with shredded lettuce, salsa (recipe below) and cheese. EAT!

In a bowl, combine all the ingredients. Taste and adjust spiciness and salt as needed. Serve with the tacos

Chipotle Mango Salsa

Preheat the broiler to high. Line a baking sheet with parchment. Add the peeled tomatillos and place under the broiler for 3-5 minutes, turning once or twice or until the tomatillos are mostly charred all over. Remove from the oven and let cool slightly. Then add the charred tomatillos and the remaining ingredients to a blender or food processor. Pure until smooth and adjust salt as needed. Sauce with will keep in the fridge for up to 1 week.

Creamy Tomatillo Sauce

My favourite fish recipe for Summer, these crispy fish tacos are coated in buttermilk and a delicious crispy batter, before being piled into toasted tortillas and topped with fresh pico de gallo.&nbsp;

Crispy Fish Tacos with Pico De Gallo

buttermilk

tsp salt

tsp white pepper

tsp garlic salt

180 g plain (all purpose) flour

tsp baking powder

salt

tsp black pepper

tsp celery salt

thyme

paprika

tsp chilli flakes

Vegetable oil

cherry (grape) tomatoes (chopped (I used different coloured tomatoes))

red onion (finely diced)

coriander (finely chopped)

jalapenos (finely chopped)

juice of half a lime

salt flakes

sugar

white tortillas

mayonnaise

tbsp sriracha

Place the sliced fish fillets in a bowl with the buttermilk, salt, white pepper and garlic salt. Mix together, place in the fridge to marinate for 20-30 minutes (it doesn't need to marinate for too long as the fish is already tender).

Heat around 1 inch of oil in a large frying pan on a medium-high heat until hot. Preheat the oven to a low heat to keep the fish warm once cooked.

Mix together the fish coating ingredients (except the oil) in a bowl. Take the fish out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the fish in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the fish is coated.

Place the fish pieces carefully in the oil, 4-5 pieces at a time and fry, turning once until golden and crispy (about 3-4 minutes per batch). Once cooked, removed from the oil with a slotted spoon, place on a baking tray and place in the oven to keep warm. Repeat with the rest of the fish.

Meanwhile, mix together all of the pico de gallo ingredients in a bowl.

Heat a second large frying pan on a high heat and add a tortilla to the dry pan. Cook until lightly browned, then turn over and cook the other side until lightly browned (should take around 30-60 seconds each side). Place on a plate and repeat with the rest of the tortillas.

Mix together the mayonnaise and sriracha and put to one side.

Now it's time to assemble. Place a taco on a plate and top with 2-3 pieces of the cooked fish. Spoon on a tbsp of the pico de gallo and drizzle on a little of the sriracha mayo.

Repeat until you have filled all 6 tacos, then serve immediately.

Cali-Baja Fish Tacos recipe from Pati&#x27;s Mexican Table Season 7, Episode 3 &quot;Ensenada&#x27;s Epic Seafood&quot;

Cali-Baja Fish Tacos

all-purpose flour (plus extra flour

kosher salt or sea salt (or to taste, plus more to season the fish)

cumin

Mexican beer (preferably a light beer (but anything short of a very dark bitter beer will work))

Safflower or canola oil

black pepper (to taste)

Flour tortillas

Creamy Green Slaw

Salsa Macha

Pickled Onion

In the bowl of a standing mixer, set with the paddle attachment, beat the egg whites at medium speed until stiff, but not dry, peaks form. Remove the bowl from the mixer.

In another bowl, combine the all-purpose flour with the salt and cumin and whisk in the Mexican beer. In 4 additions, gently fold the flour mixture into the egg whites, taking care not to deflate the egg whites.

Pour the oil into a heavy, wide skillet or casserole to a depth of ¼” and heat over medium heat for at least 5 minutes. Test the heat by dipping a wooden spoon or the tip of a piece of fish into the oil: it should bubble happily around whatever you introduce into it. Set a cooling rack on a baking sheet and cover the rack with paper towels. If you don’t have a cooling rack, just cover the baking sheet with paper towels.

While the oil is heating, you can season and flour the fish strips. Season them lightly with salt and pepper. Place flour on a plate, and gently press each fish strip into the flour, flip over and flour the other side. Tap off excess flour and place on the rack.

When the oil is hot, one by one, dip the floured fish strips into the batter and immediately, but gently, place into the hot oil. Add as many as you can without crowding the pan. Fry until crisp and lightly golden brown, which should take 2 to 3 minutes; then flip and fry on the other side, for another 2 to 3 minutes or until crisp and lightly golden.

Remove with tongs - the type with the heat-proof coating on the ends are best, if you want to avoid tearing the batter - or a slotted spoon and place on the paper towel-covered rack. Cover loosely with foil to keep warm. Serve on a flour tortilla with salsa macha and creamy slaw.  
Optional, pickled red onion and a jalapeño marinated in fresh squeezed lime juice and salt to taste.

Tacos de pescado Cali-Baja de la Temporada 7 de Pati´s Mexican Table, Episodio 703 &quot;Los deliciosos mariscos de Ensenada&quot;

Tacos de pescado Cali-Baja

claras de huevo

taza de harina (más la necesaria espolvorear el pescado)

cucharadita de sal o al gusto (más la necesaria para sazonar el pescado)

de cucharadita de comino molido

taza de cerveza

Aceite para freír

Pimienta negra recién molida (al gusto)

Tortillas de harina

Ensaladita de col

Cebolla encurtida

En un recipiente, bate las claras con una batidora con aditamento de pala a velocidad media, hasta que se formen ondas firmes, pero no muy duras. Aparta.

En otro recipiente, mezcla la harina con la sal y el comino y agrega la cerveza. En 4 partes, incorpora con cuidado la mezcla de harina a las claras, para que éstas no se desinflen.

Vierte aceite en un sartén grueso y grande hasta tener 1/2 cm de altura y caliéntalo durante al menos 5 minutos a fuego medio. Prueba el aceite con una cuchara de madera o un pedacito de pescado; el aceite debe burbujear alegremente alrededor. Pon servilletas de papel en una rejilla o charola para hornear.

Mientras el aceite se calienta, puedes sazonar y empanizar el pescado. Sazona ligeramente los pedazos de pescado con sal y pimienta. Pon la harina en un plato y pasa el pescado por la harina por ambos lados. Agita un poco para quitar el exceso de harina y ponlos en la rejilla.

Cuando el aceite esté caliente, pon los pedazos de pescado, uno por uno, en la mezcla para empanizar y luego ponlos en el aceite, con cuidado. No encimes los pedazos en el sartén. Fríelos de 2 a 3 minutos, hasta que estén crujientes y dorados, luego voltéalos y dóralos del otro lado de 2 a 3 minutos más.

Saca el pescado del aceite con unas pinzas, de preferencia con las puntas cubiertas de silicón, o con una cuchara con ranuras y ponlos en la rejilla o charola cubierta con servilletas. Tápalos con aluminio para mantenerlos tibios. Sirve con tortillas de harina, salsa macha y ensaladita de col.

Otra opción es servir el pescado con cebolla morada y jalapeño encurtidos en jugo de limón y sal al gusto.

Esta tarta de manzana con bizcocho relleno de crema está tan apetitosa como parece. Toma nota de la receta y ¡disfrútala! 


Tarta de manzana rellena de crema

Manzanas

200 gramos de Harina De Trigo

Mantequilla

200 gramos de Azúcar

Huevos

cucharadita de Levadura En Polvo

cucharadas de Mermelada De Melocotón

Brandy

250 mililitros de Leche

Yemas De Huevo

gramos de Azúcar

22 gramos de Harina De Maíz

Piel De Limón

ramita de Canela

Blanquea las yemas

Llevar a ebullición la leche con la piel de limón lavada y la canela. Batir las yemas con el azúcar y la maicena, agregar la leche y remover.

Cuece la crema

Pasar la mezcla por el chino y cocer a fuego suave, sin dejar de remover, hasta que se obtenga una crema lisa y espesa. Dejar enfriar, removiendo.


Descorazona y pela las manzanas

Pelar las manzanas, partirlas por la mitad y descorazonarlas. Cortarlas en l&aacute;minas finas y rociarlas con el brandy, si se quiere.


Bate la masa

Cascar los huevos, separando las yemas de las claras. Batir las primeras con el az&uacute;car hasta lograr una mezcla blanquecina. A&ntilde;adir 200 g de mantequilla ablandada y seguir batiendo hasta incorporarla. Agregar tambi&eacute;n la harina y la levadura tamizadas.


Monta las claras a punto de nieve

Montar las claras a punto de nieve con la sal. Incorporar primero un 1/3 a la mezcla anterior y remover. Agregar luego el resto con movimientos envolventes de arriba abajo.

Añadir la manzana y hornear

Untar con mantequilla un molde redondo y verter la mitad de la mezcla. Colocar encima 1/3 de las manzanas y cubrir con la mitad de la crema. Repetir capas, terminando con manzana, y cocer 50 minutos en el horno precalentado a 180.&nbsp;Dejar enfriar y pintar con la mermelada caliente.


Copycat Taco Bell baja sauce is perfect if you&#039;re looking to add some extra zing to your tacos. This deliciously tangy and creamy sauce is an amazing compliment to any Mexican-inspired dish.

Baja Sauce - Copycat Taco Bell

Mayonnaise

Red bell pepper (seeds removed and chopped)

Jalapeño (seeds removed and chopped)

Turmeric powder

Onion powder

Garlic powder

Chili powder

Pepper

Oregano

Salt

Lemon juice (freshly squeezed)

Parmesan cheese

Remove the seeds from the pepper and jalapeno and chop into smaller pieces.

Combine all the ingredients in a food processor and blend for two to three minutes or until the sauce is smooth and creamy. To ensure that the peppers are fully mixed in, stop every 30 seconds to let the ingredients settle.

Let the sauce cool in the refrigerator for 4 hours. As the sauce chills, it will gradually thicken.

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Top 6 baja recipes from across the web

The most viewed baja recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Tarta de manzana rellena de crema

Baja Sauce - Copycat Taco Bell

The most viewed baja recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine