BAJA-STYLE TEMPURA FISH TACOS

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Baja-Style Tempura Fish Tacos image

For these tempura fish tacos, fish is marinated then battered, fried, and wrapped with mango salsa and slaw in tortillas. Simple, authentic.

Provided by @MakeItYours

Number Of Ingredients 16

1 1/2 cups cold water
1/2 cup fresh lime juice (from 4 to 6 limes)
10 cloves garlic, sliced
2 serrano chiles, stemmed and sliced
2 teaspoons dried Mexican oregano, ground (optional)
1 tablespoon fine sea salt
2 pounds firm white fish fillets, such as red snapper, halibut, tilapia, cod, or mahi mahi, cut into 4-by 3/4-inch (10-by 1.8-cm) strips
3/4 cup plus 1 tablespoon ice water
2 1/2 teaspoons yellow mustard (optional)
1 cup bleached all-purpose flour
Vegetable oil, for deep-frying
Ten (5 1/2-inch) soft corn tortillas, warm (or if you want to be authentic, do as they do in Southern Cali and double the number of tortillas so each taco has a double thickness)
Baja Cabbage Slaw
Mango-Banana Salsa
Lime wedge
Pickled jalapeño rings

Steps:

  • HowToSection Make the chile-lime marinade Array
  • HowToSection Make the Baja tempura batter Array
  • HowToSection Fry the fish Array
  • HowToSection Assemble the fish tacos Array

*** Explore more Baja-Style Tempura Fish Tacos Recipes »

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