Baja-Style Fish Tacos

Familiar ingredients brought together in an innovative format for a twist on a classic dish. Featuring Custom Culinary® Gold Label Fish Base, Baja-Style Fish Tacos combine chili salsa, lime mayonnaise, avocado sauce, and fried fish inside a tortilla


What You'll Need

Yield: 20 Tacos
Serving Size: 7 oz

Amount Ingredients
  Chili Salsa:
1 oz. Arbol Chili
1 1/2 cups Water
2 cups Salsa
  Mayonnaise:
1/3 cup Mayonnaise
1/4 cup Milk
2 Limes, Juiced
  Avocado Sauce:
1 Avocado
1/4 cup Milk
1 Lime, Juiced
1/8 tsp. Salt
  Batter:
2 cups Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Oregano, Dried, Crushed
1/2 tsp. Garlic Powder
1/2 tsp. Cayenne Pepper, Ground
1/4 tsp. Black Pepper, Ground
1 Tbsp. Custom Culinary® Gold Label Fish Base
  Platter:
1 1/2 lbs. Red Snapper or Fish of Choice
12 oz. Mexican Beer, Cold
1/4 cup Milk
20 Corn Tortillas
1/2 Head Cabbage, Shredded
PREPARATION

  1. In a small sauce pot add chilis and water. Heat to boiling over medium high heat. Reduce heat and gently boil 15-20 minutes. Drain and reserve 1/2 cup of the liquid. Add chilis and liquid into a food processor. Blend into a smooth paste. Chill.
  2. In a small mixing bowl, combine salsa and chili paste, mixing well. Set aside.
  3. In a small mixing bowl, combine mayonnaise, milk and juice from 2 limes, mixing well. Refrigerate.
  4. In a small mixing bowl, add avocado. Mash with a fork until smooth. Add milk, juice from 1 lime and salt, mixing well. Refrigerate.
  5. Combine flour, baking powder, oregano, garlic powder and cayenne pepper, mixing well. Blend in Gold Label Fish Base and black pepper, mixing well. Gradually add beer and milk, mixing into a smooth batter with a wire whip.
  6. Cut fish into 2" x 1/2" strips. Squeeze 1/2 of a lime over fish. Dip fish into batter. Deep fry until golden brown. Drain.
  7. Cradling a tortilla in hand, tuck a few pieces of fried fish into tortilla. Add a small amount of cabbage and spoon some of each sauce on top.