{"id":125,"date":"2008-06-26T15:59:41","date_gmt":"2008-06-26T21:59:41","guid":{"rendered":"https:\/\/www.thepickyapple.com\/blog\/?p=125"},"modified":"2009-09-21T20:47:07","modified_gmt":"2009-09-22T02:47:07","slug":"baja-fish-tacos","status":"publish","type":"post","link":"https:\/\/www.thepickyapple.com\/blog\/2008\/06\/26\/baja-fish-tacos\/","title":{"rendered":"Baja Fish Tacos"},"content":{"rendered":"<p>I had my first-ever fish tacos a few weeks ago, and absolutely LOVED them.\u00c2\u00a0 Why didn&#8217;t anybody clue me in on these any sooner?!\u00c2\u00a0 I ordered them again at a different restaurant a week later and loved them even more.\u00c2\u00a0 Coincidentally, shortly after both of those delicious dining experiences, the cooking section of The Houston Chronicle featured a story on fish tacos and included several recipes.\u00c2\u00a0 Of course I snagged those pages and added them to the top of my recipe file (or should I say <em>pile<\/em>?).\u00c2\u00a0 One recipe in particular grabbed my attention since it features a spicy beer batter and two different yummy sauces.\u00c2\u00a0 I gave that recipe a go earlier this week.\u00c2\u00a0 I was extremely pleased with the results even though I played around a little with the sauces to suit my preferences and ingredients I had on hand.\u00c2\u00a0 These were delicious and The PIcky Apple enjoyed them too.<\/p>\n<p><a href=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/06\/fish-tacos.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-126\" title=\"fish-tacos\" src=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/06\/fish-tacos.jpg\" alt=\"\" width=\"455\" height=\"303\" srcset=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/06\/fish-tacos.jpg 455w, https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/06\/fish-tacos-300x199.jpg 300w\" sizes=\"auto, (max-width: 455px) 100vw, 455px\" \/><\/a><\/p>\n<p><strong>Baja Fish Tacos<\/strong><\/p>\n<p>From <a href=\"http:\/\/www.chron.com\/index.html\">The Houston Chronicle<\/a><\/p>\n<p>Spice Chile Sauce (optional)<\/p>\n<ul>\n<li>1\/2 a 7 ounce can chipotle chiles in adobo sauce<\/li>\n<li>1\/4 cup mayonnaise (<em>I used more yogurt instead)<\/em><\/li>\n<li>1\/4 cup yogurt<\/li>\n<li>3\/4 cup light sour cream<\/li>\n<li>1\/2 tablespoon Valentina Hot Sauce <em>(I omitted, only because we were all out of sauce)<\/em><\/li>\n<li>1\/4 teaspoon sugar<\/li>\n<\/ul>\n<p>Avocado Sauce (optional):<\/p>\n<ul>\n<li>1 ripe avocado, peeled<\/li>\n<li>2 tablespoons light sour cream<\/li>\n<li>2 tablespoons milk, plus more to thin sauce if necessary<\/li>\n<li>Juice of half a lime<\/li>\n<li>4 cilantro sprigs, stemmed and chopped<\/li>\n<li>Salt<\/li>\n<\/ul>\n<p>Tacos:<\/p>\n<ul>\n<li>1 cup tempura flour <em>(I used a box of McCormick&#8217;s Tempura batter, found near the other fish fry products)<br \/>\n<\/em><\/li>\n<li>1\/2 teaspoon onion powder<\/li>\n<li>1\/4 teaspoon cayenne<\/li>\n<li>1\/2 teaspoon Coleman&#8217;s dry mustard<\/li>\n<li>1\/2 teaspoon oregano, rubbed to a powder<\/li>\n<li>1 1\/2 teaspoon kosher salt, plus more to season fish<\/li>\n<li>1 cup cold beer, plus more to thin the batter if necessary <em>(Corona was what we had on hand)<\/em><\/li>\n<li>1 pound firm, meaty fish (halibut, mahi-mahi or tilapia) or 1 pound of small to medium shrimp, peeled and deveined <em>(I went with tilapia because it was cheapest)<\/em><\/li>\n<li>Juice of one lime<\/li>\n<li>Salt<\/li>\n<li>Canola oil for frying<\/li>\n<li>12 corn tortillas<\/li>\n<li>Finely shredded green or purple cabbage\u00c2\u00a0 (<em>I used a bag mix that included green and purple cabbage, as well as broccoli, cauliflower, and carrots)<\/em><\/li>\n<li>Chopped cilantro<\/li>\n<li>3 or 4 limes cut into wedges<\/li>\n<\/ul>\n<p>To make the Spicy Chile Sauce, blend chipotle chiles, mayonnaise, yogurt, sour cream, hot sauce and sugar in a food processor until creamy.\u00c2\u00a0 Pour into a container and refrigerate until ready to use.<\/p>\n<p>To make the Avocado Sauce, pulse the avocado, sour cream, milk and lime juice in a food processor until it is creamy.\u00c2\u00a0 Ad more milk if necessary , until sauce is the consistency of whipping cream.\u00c2\u00a0 Add the cilantro and salt to taste; pulse until just blended.\u00c2\u00a0 Pour into a container and refrigerate until ready to use.<\/p>\n<p>The batter can be made several hours ahead and refrigerated until you are ready to use it.\u00c2\u00a0 To make the batter, combine the flour, onion powder, cayenne mustard, oregano and salt in a bowl.\u00c2\u00a0 Whisk in the beer.\u00c2\u00a0 It is okay if there are some small lumps.<\/p>\n<p>Cut the fish into 1\/4 inch thick slices about the size and shape of a very large index finger.\u00c2\u00a0 Sprinkle with lime juice and salt.<\/p>\n<p>Pour oil to the depth of 1 1\/2 inches in a deep, wide cast-iron skillet.\u00c2\u00a0 Heat over medium heat to 350 degrees.<\/p>\n<p>Pat the fish dry with paper towels.\u00c2\u00a0 Dip a few pieces of fish into the batter, which should be the consistency of pancake batter (add more beer if it is too thick).\u00c2\u00a0 Using tongs, swish the pieces until coated.\u00c2\u00a0 Remove the fish, letting excess batter drip back into the bowl; place the fish in the hot oil.\u00c2\u00a0 Cook a few pieces at a time to avoid crowding the pan and lowering the temperature of the oil, until they float and the batter is golden-brown.\u00c2\u00a0 Place the fish on paper towels to drain.<\/p>\n<p>Heat tortillas on a dry griddle for about 1 minute on each side, or microwave them briefly until pliable.\u00c2\u00a0 To serve, let each person assemble his or her own tacos to suit, with sauces, shredded cabbage, cilantro and lime wedges.<\/p>\n<div class=\"linkwithin_hook\" id=\"https:\/\/www.thepickyapple.com\/blog\/2008\/06\/26\/baja-fish-tacos\/\"><\/div>","protected":false},"excerpt":{"rendered":"<p>I had my first-ever fish tacos a few weeks ago, and absolutely LOVED them.\u00c2\u00a0 Why didn&#8217;t anybody clue me in on these any sooner?!\u00c2\u00a0 I ordered them again at a different restaurant a week later and loved them even more.\u00c2\u00a0 Coincidentally, shortly after both of those delicious dining experiences, the cooking section of The Houston [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[42,5,48],"tags":[],"class_list":["post-125","post","type-post","status-publish","format-standard","hentry","category-fish","category-main-dish","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/125","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/comments?post=125"}],"version-history":[{"count":3,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/125\/revisions"}],"predecessor-version":[{"id":359,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/125\/revisions\/359"}],"wp:attachment":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/media?parent=125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/categories?post=125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/tags?post=125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}