Claire Corlett

Fish Food, Fish Tanks, and More
Baja Fish Taco Recipe with Mango Salsa and Queso Fresco

Baja Fish Taco Recipe with Mango Salsa and Queso Fresco

– [Billy Parisi] This video
is created in partnership with Bob’s Red Mill. Hey guys, Chef Billy Parisi here and today I’m going to
show you how to make one of my all time favorite recipes: halibut fish tacos. (soft music) When I make fish tacos, occasionally I’ll make
my homemade tortillas. That means Bob’s Red Mill masa harina is perfectly ground to
give me that nice, smooth, crispy corn tortilla. So what you want to do
is mix together the masa with a bit of water and salt. And masa harina literally
means “dough flour” so it is specially treated corn that’s sort of dried out
and then finely ground up. We get this beautiful
dough with water and salt and then you want to form it
to about golf ball sized balls. This will be used as our tortilla. Once they are all formed, we’re just gonna throw a towel
over there and let them rest for about 10 minutes or so. And hopefully you’ve got a press that will allow you to
make these corn tortillas. The best way that I know how to do that is by using two plastic
bags on the outside of the corn tortilla. This helps it to not stick at all. The last thing you want to do
is be spraying this cast iron corn tortilla maker constantly
with non-stick spray. So go ahead and use some
plastic bags in between. Then once we have all the tortillas made, we want to just cook them quickly. I’ve got a griddle, so
it makes it really easy to do that there. Maybe one to two minutes per side and you get this really
beautiful crisp tortilla and there’s nothing
like homemade tortillas. Just like bread and pasta, same thing when it comes to tortillas. I love a salsa with
these halibut fish tacos so I’m gonna make a quick mango salsa. You can absolutely feel
free to use other fruits like papaya or even pineapple. I think the mango adds
a really nice flavor to go along with it. So I’m just gonna cut up some vegetables as finely diced as I can. Once we get everything over into a bowl, it’s always important to season the salsa with a little bit of salt and pepper. I’m going to add a
little bit of lime juice that’s gonna help cut some
of the heat in the onion and the jalepeno so it’s not overly spicy. So go ahead and mix it together until it’s completely combined. You may need to throw
a little oil in there just to loosen it up a little bit. Next thing we’re going to do
is make a little spice blend for our halibut. I’ve got a couple of
nice spices and herbs. They’re gonna go really
nice with the fish. I’m just gonna combine them together with a bit of olive oil. Season it very well with sea salt, too. And we want to make
sure that it can get all these good flavors onto my fresh halibut. I’ve got about a pound and a half or so. And you can absolutely use fish like cod or mahi or snapper would
be really nice with this. Once you get that griddle nice and hot, we’re gonna add our fish
right back on there. The goal is to cook it completely through so it flakes apart and
you can put it right into our taco shell. Just get that beautiful golden brown. Take the time to cook the fish, don’t be too antsy about flipping it. We’ve got a beautiful white flesh and that nice, perfect outside. To plate up we’re just
going to simply serve our warm tortillas up with some limes. Add in the cooked halibut. See how perfectly browned that is. I’ve got some cabbages, red and green. You get a really nice crunch
with the halibut with this. You have to cut everything of course. That beautiful mango salsa goes right in. The colors are gorgeous. I finish with queso fresco. You can use cortija cheese, even manchego would be really good. (soft music) Well guys, that’s all I’ve got for these nice quick halibut tacos recipe. Hope you enjoy it. If you’re looking for more
good recipes and ideas, head on over to

2 comments on “Baja Fish Taco Recipe with Mango Salsa and Queso Fresco

Leave a Reply

Your email address will not be published. Required fields are marked *