WHAT IS BAJA FISH TACO
Baja Fish Tacos are tacos with batter fried crispy fried fish, a crunchy slaw, drained pico de Gallo, a creamy spicy sauce and a good squeeze of lime juice over the top to bring it all together. Its quiet simple, but incredibly delicious with a cult following.
WHERE DID FISH TACOS ORIGINATE?
Baja Fish Taco is an iconic dish from San Diego, California. These fish tacos originated south of the California border in the Baja California Peninsula in Northwestern Mexico. The region rich in seafood, fresh fish, beautiful beaches and amazing biodiversity. As the story goes in 1974 a San Diego State student named Ralph Rubio brought the recipe back from his surfing trip to Baja California and started his own taco stand in San Diego a few years later. Ralph Rubio’s fish tacos were so popular, his taco stand grew into a popular chain that has expanded throughout the West Coast and beyond, what we know as the famous chain Rubio’s Coastal Grill.
WHY WE LOVE THEM
My kids think this is the best thing California has contributed to world cuisine, yes I agree, but I would definitely add more to that list. Growing up Rubio’s was and still is their favorite restaurant to pick up food when craving hit or something quick to eat. Needless to say homemade is always the best because there is something about eating fried food right off the pan. These tacos are not beer battered like the original recipe, but a lighter, simpler, non deep-fried version that’s fresh, just as crunchy, a tad bit spicy that we keep coming back for more. Once you master the rather simple recipe I assure you it will be on your regular dinner rotation.
BAJA FISH TACOS SERVES 4 at least
INGREDIENTS
FISH TACOS
- 1 1/2 pounds fresh tilapia, cod, red snapper or other firm white fish
- 1 egg + ¼ cup water
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Mexican oregano, optional but delicious
- 1 teaspoon chili powder, I like the one from Trader Joes
- 1 teaspoon ground cumin
- 1 teaspoon ancho or chipotle chili powder, optional
- sea salt as needed
- 2-3 tablespoons any neutral oil for pan frying
- 10-12 small corn tortillas, also called street style tacos
JALAPENO CREMA
- 1 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- ½-1 jalapeño or use 1-2 chipotle with one teaspoon adobo sauce or any hot sauce you like ( jalapeño and chipotle give a more authentic taste)
- 2 tablespoons lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- sea salt as needed
Essential Add Ons
- pico de gallo
- Sliced avocado or guacamole
- shredded cabbage or slaw
- lime
- chopped cilantro
INSTRUCTIONS
- The sauce Whisk the ingredients for the fish taco sauce together, cover, and refrigerate.
- Prep the topping Make the pico de gallo, shred the cabbage or make the slaw, chop cilantro leaves, slice the avocado.
- Make the fish: slice the fish into 3/4-inch and about 4 inches long. These are approximate sizes but you don’t go bigger than this.
- Pat the fish dry on all sides with paper towel.
- In a large bowl, combine both chili powders, Mexican oregano, cumin, garlic powder, onion powder, salt and mix well. Season the fish with half of this mix. Add the remaining mix to the panko breadcrumbs, mix well.
- Whisk the egg and water in another bowl. Dip a strip of fish in the egg followed by the seasoned breadcrumb mix. Make sure it’s coated well. Place it on a plate. Continue with dipping the fish pieces until all the pieces are coated.
- PAN FRY METHOD you can pan fry the fish pieces in a medium-hot skillet or frying pan for 3-4 minutes each side depending on the thickness of the pieces. Drain On a kitchen paper when done.
- AIR FRYER METHOD Spray the pieces with oil. Place them in an Air fryer baskets evenly.
- Set the temperature to 390° F for 12-15 minutes. Turning once (pause, open the baskets and turn the fish once halfway). Cooking time may vary based on the type and thickness of the fish. Dish is done when it’s opaque inside and golden and crispy outside.
- Warm the tortillas on a skillet prefreably.
- Assemble the tortillas: On a warm tortilla place 2-3 pieces of fish topped Then top with the shredded cabbage, pico de gallo, the taco sauce, chopped cilantro, and sliced avocado, if desired. Serve with lime wedges for squeezing over the top. Enjoy!
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