Baja Fish Tacos With Chipotle Cream Recipes

BAJA FISH TACOS WITH CHIPOTLE AIOLI ROJO SALSA

Steps:

• For the cabbage slaw: Add the cabbage to a mixing bowl and season with salt. Toss with your hands and gently massage the cabbage to tenderize. Add the cilantro and juice from the lime.
• For the smoky chipotle aioli: Combine the mayonnaise, chipotle and agave in a small bowl. Taste and adjust the seasoning as needed.
• For the Baja fish tacos: Carefully cut the halibut into 12 even-sized pieces (each about 4 inches long). Combine the cornstarch, chili powder and 3/4 cup flour in a large bowl and sprinkle with salt and pepper. Using a whisk, create a well in the center and slowly pour in the beer as you stir. Slowly incorporate the dry ingredients into the beer, forming a smooth batter.
• Heat 3 inches oil in a heavy pot to 350 degrees F. Line a tray with paper towels.
• Season the remaining 1/4 cup flour in a shallow dish with salt and pepper. Lightly dredge each piece of fish in it, shaking off any excess. Dip into the batter, then place in the hot oil. Cook, turning occasionally, until golden brown, 3 to 4 minutes. Drain on the paper towels and season with salt. Keep warm.
• To assemble, place a large nonstick pan over medium heat. Place the tortillas in the pan 2 at a time and lightly drizzle with oil. Sprinkle with the Parmesan and cook until golden and the Parmesan is crispy and stuck to the tortilla, 30 to 40 seconds on each side.
• To make each taco, smear a little chipotle aioli on the bottom of each tortilla. Top with some drained slaw, a piece of crispy fish and some Rojo Salsa. Serve with Tortilla Chips.
• Remove the stems and seeds from the dried chiles, then tear them into large pieces. Toast the chiles in a large saute pan over medium-high heat until they start to change color, about 2 minutes. Remove from the heat and add hot water to just cover the chiles (about 2 cups). Place back on medium-low heat and simmer until soft and tender, 13 to 15 minutes. Remove from the heat and set aside to cool.
• Preheat the broiler.
• Place the tomatoes, garlic, jalapeno and onions on a baking tray, then broil until everything is charred well, turning once, 7 to 8 minutes. Transfer to a blender along with the chiles and their cooking liquid and pulse until smooth but still with a little texture. Taste and adjust the seasoning. Set aside until ready to serve.
• Break down the salt into finer pieces in a mortar and pestle (so it sticks to the chips better).
• Heat 5 to 6 inches oil to 350 degrees F in a heavy pot.
• Stack up the tortillas and cut into 6 even pieces. Working in batches, sprinkle into the hot oil and cook, stirring so they don't stick together, until puffed and golden, 2 to 3 minutes. Drain and place on a rack over a tray. Season with salt immediately. Serve warm with salsa.

FISH TACOS WITH CREAMY CHIPOTLE SAUCE AND PICO DE GALLO

Steps:

• For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
• For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
• For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
• Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
• To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
• In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.

FISH TACOS WITH BAJA SAUCE

Steps:

• To make the sauce, put all of its ingredients in a food processor, blitz until smooth and season well. Add a splash of water if you need to, to make it a consistency that can be drizzled, then pour into a bowl or jug and chill until needed.
• To make the fish, whisk the lime juice, oil and fajita seasoning in a bowl, add the cod and toss well. Fry the cod in a non-stick frying pan over a high heat for 5 mins until beginning to flake, but not falling apart. Divide between the tortillas, each one drizzled with the sauce and topped with a spoonful of our curtido and our tomatillo salsa.

FISH TACOS WITH CHIPOTLE CREAM

Steps:

• In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with apaper towel and place over a bowl to drain and thicken for 20 minutes.
• Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
• In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.
• Heat the tortillas on the grill or grill pan for 30 seconds on each side.
• Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.

CHIPOTLE FISH TACOS

Steps:

• Preheat the oven to 425 degrees F.
• Mix together the honey, chipotle peppers and adobo sauce, 1 tablespoon of the olive oil and juice and zest of 1 lime in a small bowl to make a glaze. Set aside.
• Put the broccoli slaw in the bottom of a baking dish. Drizzle with the remaining olive oil and season with a pinch of salt and pepper, then toss. Scatter over the sliced sweet peppers and chiles. Top the slaw and peppers with the cod fillets. Season the cod with a good pinch of salt and pepper. Pour the chipotle glaze over the fish and around the baking dish over the slaw.
• Roast until the fish is cooked through and flaky, 18 to 20 minutes. Remove from the oven and immediately squeeze over the juice of the other lime. Flake the cod into large chunks and sprinkle over the chopped cilantro.
• To build the tacos, place a couple chunks of cod into each taco shell. Top with a pinch of slaw, some sliced avocado, sour cream and hot sauce. Garnish with a lime wedge and squeeze over a little juice before eating.

BAJA FISH TACOS WITH CHIPOTLE CREAM

Steps:

• Toss the snapper pieces in the fresh lime juice and marinate for 10 minutes. Meanwhile, combine the flour, cornmeal, chili powder, oregano, cumin and salt in large shallow bowl. Heat the oil to a depth of 1/2-inch in a large heavy skillet over medium-high heat until a small amount of flour sizzles when flicked into the pan. Dredge the fish in flour mixture and fry in batches until golden and cooked through, about 7 to 10 minutes per batch. Drain on paper towels and keep warm in oven until ready to serve.
• To serve, place two tortillas on each plate and divide the fish evenly down the middle fo each. Top with cabbage and drizzle with Chipotle Cream. Pass limes, salsa and avocado at the table.
• Chipotle Cream Stir all ingredients together in a bowl and add salt to taste. Let stand at least 10 minutes to let flavors blend. (May be made up to 1 day ahead. Refrigerate until ready to serve.).

BAJA AVOCADO TACOS WITH CHIPOTLE CREMA & PICKLED SLAW

Steps:

• First, make the batter. Mix the flour, garlic, lime zest, white pepper, cumin and a pinch of salt in a large bowl. Whisk in the beer until you have a smooth batter, then set aside until needed.
• For the slaw, combine the radishes, cabbage, red onion and coriander in a bowl. Whisk the vinegar, sugar or honey and a pinch of salt in another bowl. Pour over the veg, toss thoroughly and set aside.
• To make the crema, put all the ingredients in a blender or mini chopper and blitz until smooth.
• Heat the coconut oil in a saucepan with high sides. Drop in some batter after a few mins - if it sizzles and turns golden brown quickly, the oil is ready. Dip the avocado slices in the batter, shake off the excess and fry, one or two at a time for 30 secs or until lightly golden and crispy. Remove from the oil, drain on kitchen paper and season with salt.
• Warm the tortillas on both sides for 1-2 mins in a griddle or non-stick frying pan, then divide the slaw between them. Top with the avocado, drizzle over the crema and garnish with coriander leaves.

BAJA FISH TACOS

Steps:

• Pickled Red Onion:
• To make the pickled red onion, place the onion and jalapeño in a heatproof medium bowl. In a small saucepan, combine the vinegar, lime juice and salt. Bring to the boil over high heat, stirring until the salt dissolves, then pour over the onion and jalapeño. Allow to stand at room temperature for at least 1 hour before using. (Leftovers will keep up to 1 week in the fridge.)
• Baja Cream:
• To make the Baja cream, whisk the mayonnaise, sour cream, lime juice, lime zest and salt in a small bowl, then taste for seasoning and lime juice.
• Baja Cabbage Slaw:
• To make the cabbage slaw, mix together the mayonnaise, lime juice and Tabasco in a bowl. Toss the cabbage with the mayonnaise mixture, season to taste and refrigerate.
• Marinated Fish:
• To marinate the fish, mix the olive oil, chili powder, oregano, cumin, coriander and jalapeño in a non-reactive dish. Add the fish and marinate for 20 minutes.
• When ready to cook the fish, heat a non-stick frying pan over medium-high heat. Remove the fish from the marinade, place in the hot pan and season with salt.
• Cook the fish for 4 minutes, then turn over, season again with salt and cook for another 2 minutes or until just cooked through, depending on the thickness.
• Remove the pan from the heat and flake the fish with a fork, scraping up and mixing in any marinade that has stuck to the bottom.
• Assembly:
• Heat the tortillas according to the directions on the packet. To assemble the tacos, place a heaped spoon of the fish onto the centre of a warm tortilla. Top with the pickled onion and jalapeño, Baja cream, Baja cabbage slaw and tomato salsa.

BAJA CHIPOTLE CREAM SAUCE

Steps:

• Deseed and devein the chipotle peppers. Make sure you rinse the adobo sauce off the chipotle peppers.
• In a blender add all ingredients and blend for one minute.
• Pour into no reactive bowl and chill in the refrigerator for 1 hour.
• Serve over fish tacos, chicken tacos, hamburgers, or as a condiment for a great meal.

RACHAEL RAY'S BAJA FISH TACOS

Steps:

• Pre-heat oven 250°F.
• Wrap the tortillas in foil and place them in the oven to warm up while you prepare the rest of the meal. Or, wrap them in a clean, damp kitchen towel and microwave them until warm and pliable right before you're ready to eat.
• In a large, heavy-bottomed pot, add about an inch and a half vegetable oil; make sure the pot is deep enough so you have a few inches between the top of the layer of oil and the edge of the pot. Heat over medium-high heat until the oil temperature reaches 375°F To see if it has reached the desired temperature, drop a cube of bread in the oil. If it browns up by the count of 40, it's good to go. Another way to check is to place the tip of the handle to a wood spoon in the oil, if little bubbles form on the sides, the oil is ready.
• While the oil is heating up, prepare the avocado sauce: in a food processor, add avocados, garlic, sour cream, zest and juice of two limes and blend until smooth.
• For the batter for the fish, combine the flour, salt, sugar and baking powder together in large bowl. Whisk in the beer, hot sauce and sesame seeds, and stir until the batter is smooth. The batter consistency should be quite thick, so add the beer accordingly.
• Season the fish with the coriander, chipotle powder and salt.
• Working in batches, drop some of the seasoned fish into the bowl with the batter and coat completely. Using a fork or tongs, gently remove the fish from the batter and carefully place into the hot oil. Cook fish for 4-5 minutes, turning continuously, until golden and crispy all over. Cook them in batches if you need to; you don't want to overcrowd the pot. Remove pieces to a paper towel-lined platter.
• While the fish is frying, prepare the cabbage mixture: place a large skillet over high heat with two turns of the pan of vegetable oil, about two tablespoons. Once hot, add the shredded cabbage and sliced onions, and cook for 2-3 minutes, stirring frequently. Season with some salt, pepper and juice of one lime.
• Add 2-3 pieces of the fish to a tortilla, then top with the avocado sauce and cabbage salad. Fold it and eat it up!

BAJA CHIPOTLE FISH TACOS

Steps:

• Place fish in a large baking dish or resealable plastic bag, pour 3/4 cup Lawry's Baja (r) Chipotle Marinade with Lime Juice over the fish.
• Marinate in refrigerator about 30 minutes in covered dish or sealed plastic bag.
• Remove fish from dish or bag and discard marinade.
• Grill or broil fish and baste with 1/4 cup Baja Chipotle Marinade. Turn fish once and cook until fish flakes easily with a fork.
• While fish is cooking, combine mayonnaise, sour cream, and remaining 2-4 tablespoons of marinade in a small bowl.
• To serve place fish in tortillas, using two tortillas for each taco, top with shredded cabbage and drizzle with sauce.

BAJA STYLE FISH TACOS

Steps:

• Mix tomatoes, onion, cilantro, jalapeno peppers, 1 tablespoon juice from jalapeno peppers, and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca. Cover bowl with plastic wrap and refrigerate while preparing fish.
• Toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Stir batter mix and beer together in a bowl. Wrap corn tortillas in wet paper towels and set aside.
• Dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and coating is brown, 4 to 5 minutes. Remove cod with a slotted spoon and drain on a paper towel-lined plate.
• Microwave corn tortillas on high until warmed, about 1 minute.
• Stack two tortillas on a plate; top with fish, a sprinkle of Mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from lime wedge. Drizzle with chile-garlic sauce. Repeat with remaining ingredients.