"Fish tacos: grilled or fried? Having lived in SD, Baja-style will always hold a special place in my heart and that’s why I’ve teamed up with @seafoodfrommaine & @feedfeed to recreate them! [ad]
For this recipe, I’m using Haddock, which is a mild, flakey white fish that is tender but firm when cooked. It worked perfectly in this recipe and shipped fresh from Maine!
To learn more about Maine Seafood and where to find the best-tasting seafood out there, click HERE.
#EatMaineSeafood #Feedfeed #fishtacos"
Baja-Style Fish Tacos
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Prep time: 15mins
Cook time: 10mins
Serves or Makes: 8-10 Tacos
Recipe Card
ingredients
- 1 pound Maine Haddock, skinned and deboned
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 pinch of Mexican oregano, more if desired
- kosher salt, to taste
- ground black pepper, to taste
- 5 ounces lager beer, more if needed, bonus points if it's from Maine!
- 1 teaspoon yellow mustard
- 10 corn tortillas
- neutral oil, such as safflower, sunflower, or grapeseed
- cabbage, shredded, for serving
- avocado, for serving
- peppers, sliced, for serving
- crema, for serving
- lime, cut into wedges, for serving
Method
Step 1
Preheat oven to 200° F. Set a cooling rack inside a half sheet pan.
Step 2
Cut Maine Haddock into pieces slightly smaller than the width of your tortilla (about 1 ½ inches wide). Pat dry with a paper towel.
Step 3
In a large bowl, mix together flour, baking powder, and Mexican oregano, season with salt and pepper.
Step 4
Slowly add beer, whisking until it's the consistency of pancake batter (you may not use all of it). Mix in yellow mustard. Chill for 10-15 minutes.
Step 5
If you have a gas stove, lightly char tortillas over an open flame. Alternately, heat them for a few minutes per side in a hot skillet. Wrap tortillas in aluminum foil and keep warm in the oven until ready to serve.
Step 6
Add 2 inches of oil to a heavy-bottomed pot and heat to 350° F.
Step 7
Stir batter. Working in batches, coat Maine Haddock in batter, shaking off excess and gently placing them in hot oil. Take care not to overcrowd the pan. Cook until golden brown, flipping halfway through cooking, about 4-5 minutes.
Step 8
Remove fish to cooling rack and season with salt. Transfer to the warm oven while you continue cooking remaining fish.
Step 9
When ready to eat, serve fish in charred tortillas with toppings and a squeeze of lime. Enjoy!