Tacos de Pescados

Tacos de Pescados
Baja-Style Fish Tacos

Makes 18 servings


Rubio's Baja Grill in San Diego started the fish taco craze north of the border in 1983 when Ralph Rubio transplanted his favorite recipe from a small taco vendor on the Baja coast to his southern California restaurant. Here is my version of this beachside treat. It borrows from the English fish and chips, but is very much like the tacos served beachside in Baja, California. The dredging and the second round of frying are the secret to crispy fish.

1-1/2 pounds Dorado (mahi-mahi)
          or other firm fish, cut in 2-1/2-inch pieces
8 ounces full-flavored pale ale or Mexican lager
3 whole eggs, well beaten
2 teaspoons Coleman's dry mustard (optional)
1 teaspoon onion powder (optional)
1 teaspoon ground chipotle chile or other red chile powder (optional)
1 tablespoon salt
Pepper to taste
2 teaspoons sugar
1-1/2 cups all-purpose flour + 1 cup for dredging
Oil for frying (preferably canola or peanut oil)
Flour or corn tortillas

1. Mix half of the beer with all other ingredients except fish, oil, and tortillas; blend well with a whisk.

2. When all lumps have been smoothed, continue to add remaining beer until a batter with a consistency slightly thinner than pancake batter is attained. Keep the batter chilled.

3. Dredge fish filets in flour and dip in batter, being careful to coat completely. Allow excess to drip back into the batter.

4. Fry the fish in 350-degree oil for 2-1/2 to 4 minutes until golden brown and cooked through. Drain well and allow to cool slightly.

5. When ready to serve, heat tortillas and place in a towel or cloth to keep warm.

6. Refry the fish for about 1 more minute to make it crispy.

7. Place fish in warm tortillas and garnish with shredded cabbage and salsa; mayonnaise; sour cream flavored with chipotle chiles en adobo; or chopped, pickled jalapeño, cilantro, and lime juice.


Buy the Book!


Culinary Mexico
Authentic Recipes and Traditions

by Daniel Hoyer
Gibbs Smith, Publisher
ISBN: 1-58685-375-9
Recipe reprinted by permission.


Culinary Mexico


More about Mexico with recipes.


Cookbook Profile Archive


This page created April 2006

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home