Baja's Fish Tacos

1. 1

   Heat a heavy skillet with 1/2-inch vegetable oil until hot, not smoking.

2. 2

   Dip fish in batter to coat evenly, and lay fish strips in pan, not touching.

3. 3

   Cook until golden, about 2 to 3 minutes.

4. 4

   Turn and cook until golden.

5. 5

   Drain on paper towels and season with salt, to taste.

6. 6

   Heat a dry cast iron or heavy skillet and warm flour tortillas until heated.

7. 7

   Assemble tortillas by layering fish, cabbage, mayonnaise, and salsa.

8. 8

   3/4 cup white flour

9. 9

   Dash yellow mustard

10. 10

    Beer to make batter consistency of pancake batter

11. 11

    Stir together until incorporated.

12. 12

    1/2 cup mayonnaise

13. 13

    2 tablespoons milk

14. 14

    1 or 2 smoked, canned chipotle chiles

15. 15

    1 cup chopped canned or fresh tomatillo

16. 16

    1/4 cup chopped canned or fresh jalapeno peppers

17. 17

    1/4 cup diced onion

18. 18

    1/4 cup chopped cilantro leaves

19. 19

    1/4 cup canned green chiles

20. 20

    Put ingredients in a bowl and mix.

21. 21

    Process ingredients together, and then simmer over medium high heat until just boiling.

22. 22

    Serve warm.

23. 23

    If using fresh ingredients, simmer until cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.