Recipes >
Tacos Estilo Baja
Ingredients
- 4 homemade corn tortillas
- 4 ounces beer battered mahi mahi (recipe below)
- Mexican cole slaw (recipe below)
- Beer Battered Fish Ingredients
- 4 ounces mahi mahi
- Salt to taste
- Breadcrumbs, for dusting
- Beer batter (recipe below)
- Beer Batter Ingredients
- 1 1/2 cups bread mixture (recipe below)
- 1 1/2 cups all-purpose flour
- 1-12 ounce bottle Negra Modelo or your favorite beer
- 2 cups water
- Bread Mixture Ingredients
- 4 cups day old bread, toasted and ground
- 3/4 cups flour
- 3/4 cups maseca
- Mexican Cole Slaw Ingredients
- 1 cup Napa cabbage
- 3/4 cup pico de gallo (recipe below)
- 1/4 teaspoon minced onions and cilantro
- 2 tablespoons chipotle aioli (recipe below)
- 1/2 tablespoon lemon juice
- 1/4 teaspoon honey
- Salt to taste
- Pico de Gallo Ingredients
- 1 cup red tomatoes, diced
- 1 cup white onions, diced
- 1/4 cup cilantro, finely chopped
- Chipotle Ailoi Ingredients
- 12 ounces canola/olive oil blend
- 1-6 ounce can chipotles in oil
- 1 egg yolk
- 1 1/4 tablespoons lemon juice
- Salt to taste
- 3/4 tablespoon honey
Just reading the description for these amazing tacos will make you hungry! If you are feeling kitchen-adventurous, then give it a try.
This recipe provided by Mercadito Restaurant.
See our video and restaurant review, too.
Preparation
- Heat corn tortillas in a skillet.
- Top each tortilla with beer battered fish and cole slaw.
- Beer Battered Fish:
- Heat canola oil in a skillet or deep fryer until hot.
- Season fish with salt then dust with breadcrumbs.
- Dip fish in beer batter then place in oil.
- Fry until golden brown.
- Beer Batter:
- Whisk all ingredients together until there are no lumps.
- Bread Mixture:
- Combine all ingredients well.
- Mexican Cole Slaw:
- Toss all ingredients well and season with salt to taste.
- Pico de Gallo:
- Combine all ingredients and mix well.
- Chipotle Ailoi:
- Blend 8 ounces oil with the chipotles in a blender.
- Beat egg yolk in a food processor then slowly drizzle remaining oil into yolk to create an emulsified base. Blend lemon juice, salt, and honey into mixture then slowly blend in chipotle/oil mixture until well combined.
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