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Baja Tacos

Thur July 4th, 2019

Baja Tacos

The Baja fish taco was said to have been invented in either San Felipe or Ensenada. Some say that it even owes its roots to the immigration of Japanese fishermen who made their way to Mexico in the 1950s and ’60s, drawn to Baja California’s cold-water currents and biodiversity.

As such, the fish taco might have been influenced by traditional Japanese tempura. Fish tacos are widely consumed in Mexico and California, and though several taco stands claim to have served the original Baja-style fish taco, many suggest this honor actually belongs to Tacos Fénix, which opened in 1970.

Ingredients:

  • Vegetable oil, for frying
  • 1/4 red cabbage, thinly sliced (about 1 1/2 cups)
  • 1/2 cup fresh cilantro, roughly chopped
  • Juice of 1 lime, plus wedges for serving
  • 2 tablespoons honey or agave nectar
  • 1/2 cup mayonnaise
  • Kosher salt
  • 12 corn tortillas
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon chili powder
  • Freshly ground pepper
  • 1 1/4 pounds skinless halibut fillet, cut into 2-by-1/2-inch pieces
  • 1 Hass avocado
  • 1/2 cup fresh salsa

Directions:

  1. Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
  2. Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
  3. Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, 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.
  4. Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.

Source: Food Network