I strongly believe tacos should not be reserved just for Tuesdays. If I could eat them every day honestly I would. Especially these baja fish tacos. Crispy on the outside, soft on the inside, zesty mango salsa and a spicy chipotle mayo… truly amazing. A definite crowd-pleaser for sure.
So I really chose the worst day to make this dish… it was Good Friday so all the shops were shut and I had no ingredients! But I was very determined and had a real craving for some crispy fish… so with the help of my housemate, we found one small grocery shop that was open – hooray! But the main part of the baja fish batter is beer… and bottle shops aren’t open on Good Friday. I swear we were sitting in the car park for what felt like an hour googling our little hearts out, trying to find somewhere to buy beer from, but there was nothing. Now when it comes to food I am no quitter. We had a giant bottle of Solo in the fridge so I gave that a go and it actually worked so well! If you also don’t have any beer on hand, any other type of lemonade will work.
The fish…
These crispy pillows of baja fish are definitely the star of the show. When it comes to choosing which type of fish to use, you can really just go with whatever is your favourite. The guy at the seafood shop recommended snapper so that’s what I used and it was delicious. Cut them into small bite sized chunks and make sure they are completely covered in the batter. When frying the fish, be super careful with the hot oil. I got splattered with it a lot while making this – not fun! On my gas stove I had the temp set to about medium and found that was perfect. If the oil is too hot the outside will start to burn before the inside cooks through. It’s also best to fry the pieces in batches, don’t over crowd the pan.
Quick and easy guacamole
- 2 avocados
- juice of 1 lime
- 1 clove garlic minced
- 1 tomato diced
- salt and pepper
Mash everything together in a bowl and enjoy!
You can’t have tacos without margaritas…
- juice of 5 limes
- juice of 2 oranges
- 1 cup water
- 1/3 cup sugar
- 4 nips of tequila
Heat the water in a saucepan and dissolve the sugar, then add the juices and whisk to combine. Let it cool and add the tequila. This recipe makes 4 drinks.
More food for entertaining:
- Cheesy Pepperoni Pizza Pinwheels
- Fresh Tomato and Basil Bruschetta
- Fully Loaded Beefy Nachos with Jalapeno Queso
- Asparagus and Bacon Puff Pastries with Creamy Brie
And finally, if you make these Baja Fish Tacos with Citrus Mango Salsa be sure to leave a comment and tell me about it! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!
BAJA FISH TACOS WITH CITRUS MANGO SALSA
Course: LunchDifficulty: Easy8
tacos30
minutes15
minutes45
minutesCrispy fish tacos with a fresh mango salsa, perfect for taco Tuesdays!
Ingredients
2 snapper fillets cut into chunks
1 cup flour
1 tsp baking powder
2 tsp paprika
1 cup solo or lemonade of choice
2 cups vegetable oil
8 small soft tortillas
1 mango cubed
juice of 1 lime
1/4 red onion finely diced
coriander
iceberg lettuce shredded
2 tbsps mayo
1 tbsp chipotle in adobo sauce (or more if you like it spicy)
guacamole
jalapeños
Directions
- Heat the oil in a pan on medium heat. Coat each piece of fish in the batter and carefully add them to the pan one at a time using tongs. Do this in batches so the pan isn’t overcrowded.
- When they start to look golden, flip them over and continue cooking until they are crispy and brown all over. It helps to cut one open to make sure they are cooked through.
- Meanwhile combine the mango, lime juice, red onion and coriander in a bowl. In another bowl whisk together the mayo and chipotle.
- When the fish is all done, they are ready to assemble and eat! Top with guacamole and jalapeños.
