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Baja style Fish Tacos Authentic

Contributed By: Alejandro | See all of Alejandro's recipes
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Active Time:  10 Minutes
Total Time:  25 Minutes
Growing up i remember these fish tacos from Baja california, Camping in Rosarito and Ensenada these were a must for freshly caught fish,
2 lbs of Tilapia filets
8 Corn Tortillas
Fish Batter:
1 1/2 cups of flour
1 tbsp of salt
1/2 tbsp of baking powder
2 eggs
1 cup of beer / no beer then substitute with milk
dash of pepper
1 tbsp of mustard
1/2 juice from a lime
Shredded cabbage topping:
2 cups of shredded cabbage
1 cup of shredded carrot
3 lemons juice
1 lime   juice
pepper and salt to taste
Pico de gallo recipe:
1 finely dice tomato
1 finely diced onion
1 finely diced jalapeno
1 chopped cilantro
1 lime juice
salt to taste
Fish taco sauce
1/2 cup of mayonaise
1/2 cup of Crema fresca (mexican sour cream)
1   juice from a lemon
1   dash of cayene pepper or couple of tabasco
1. Cut Tilapia into strips season with salt, pepper and lemon and set aside.

2. Prepare batter by mixing flour, baking powder, salt pepper and then add eggs mustard gradually adding beer or milk till you get a consistancy of pancake batter.

3. prepare your toppings and set aside

all should be simple only require that u mix the ingridents together

4. In a bowl dust fish pieces of fish with flour

5. In a large frying pan heat enough oil to fry fish pieces

6. take flour dusted fish pieses dip in batter then carefully place in oil do a few pieces at a time till golden brown. Have a plate lined with napkins to catch ecess oil.

7. heat tortillas and place them between a kitchen towl to keep warm.

8. Assemble Tacos:

Spread mayonaise mixture on bottom of tortilla, then place fish,pico de gallo for those who like them hot and shredded cabbage for those who cant handle the heat. finally give each taco a fresh squeeze of lime or lemon juice.

Date Added: 06/03/2010
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