Claire Corlett

Fish Food, Fish Tanks, and More
Baja Fish Tacos | A Sweet Pea Chef

Baja Fish Tacos | A Sweet Pea Chef


♪ [music] ♪ – Hey there! This is Lacy
Baier with A Sweet Pea Chef and today we’re going to make one of my favorite things ever,
Baja Fish Tacos. And when you’re making these tasty tacos, you got to do it right so we’re
going to be making some homemade Pico de Gallo salsa, a creamy white dill sauce to top them
off. It’s going to be so tasty. So let’s get started. These are the ingredients you’re
going to need. ♪ [music] ♪ Let’s first start with the Pico de Gallo. Pico de Gallo,
also called Salsa Fresca, is a fresh salsa that isn’t cooked unlike other liquid Mexican
salsas. It’s used a lot on fajitas, tacos, and burritos and it’s great for dipping in
chips also. In a medium mixing bowl, combine the diced tomatoes, chopped red onion, seeded
and finely chopped jalapeno pepper, the chopped cilantro, chopped green onion, minced garlic,
the fresh lime juice, the kosher salt, ground black pepper, and the ground cumin and stir
to combine. ♪ [music] ♪ Now taste it and season with any additional salt or lime. Next
we’re going to prepare the creamy white dill sauce otherwise known as “liquid perfection”.
In a small bowl, combine the mayonnaise, plain yogurt, remaining lime juice, minced jalapeno,
cayenne pepper, dried oregano, kosher salt, ground cumin, dried dill weed, and garlic
powder. ♪ [music] ♪ Now stir that all together and then season with additional salt,
lime, or pepper to taste. Once you’re happy with the flavor, go ahead and refrigerate
the Pico de Gallo and the Dill Sauce while you prepare everything else. To thinly slice
the cabbage, first remove any damaged outer leaves from the head of the cabbage. Then
cut the head in half through the core. Remove the triangular-shaped core by cutting in to
the core at an angle around the core and then remove it. Then place the cabbage cut side
down on your cutting board and thinly slice the cabbage from top to bottom all the way
through using your non-cutting hand as a guide. Once it’s all thinly sliced, go ahead and
set this aside. For the fish, you’re going to want to use a white fish and the fresher
the better. Preferably one that has a larger flake and a lighter flavor like seabass, cod,
halibut, or tilapia. Slice the skinless filets into long one inch wide strips. This should
be about two to three ounces each. In a shallow dish or mixing bowl, combine the flour, cornmeal,
kosher salt, pepper, cayenne pepper, and garlic powder and stir to combine. ♪ [music] ♪ In
a separate dish, beat the egg with two tablespoons water and set aside. Many people use a beer
batter for baja fish tacos, but I actually prefer using this lighter cornmeal coating
because it allows you to really enjoy the flavor of the fish more. Now pour enough vegetable
or peanut oil into a large skillet to the depth of about a quarter inch. Keep the oil
on high until hot. Dip the fish into the egg mixture and then dust lightly with the flour
cornmeal mixture. In small batches, we’re going to fry the fish until it’s golden brown
on all sides, flipping occasionally. This should take about four to six minutes per
batch. ♪ [music] ♪ Once it’s all golden brown, remove it from the oil and place it
on a plate lined with paper towel. This will remove any of that excess oil from the frying.
Repeat with the remaining fish strips. You have everything ready to go. Wrap your corn
tortillas in a damp cloth or paper towel and microwave them on high for about 10 to 15
seconds to get them good and pliable. Or if you’re fortunate enough to have freshly made
corn tortillas, even better. Use those. To serve, place two to three pieces of the fried
fish on the corn tortilla. Typically Baja Fish Tacos use double tortillas. Next, drizzle
the fish with your desired amount of that creamy white dill sauce and then top it with
the Pico de Gallo. Then top with the thinly sliced cabbage, and of course serve with a
few juicy lime wedges to squeeze on top. All right, so there you have it. These yummy Baja
fresh tacos are easyily one of my most favorite recipes and I hope they’ll soon be one of
yours as well. Thanks for watching. I hope you enjoyed the video. To get the recipe,
click the button on the screen to print it out. And if you’re looking for more delicious
keeper recipes, go ahead and watch this playlist. And as always, if you haven’t yet subscribed,
make sure to click the subscribe button so you never miss a new weekly recipe video.
Thanks, I’ll see you next time. Pieces of the fried fish– fried! I swallowed something…
Helpful– Why do I add things? I always go rogue. ♪ [music] ♪

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