Mahi Mahi "Baja-Style" Fish Tacos

Published On: Mar 07 2013 10:13:04 AM CST   Updated On: Mar 07 2013 02:01:17 PM CST

The prototypical fish taco originated in Baja California, Mexico, and the preparation referred to in this country as "Baja-Style" is similar to what you might find on the Mexican peninsula.  It usually involves deep-fried white-fleshed fish, shredded cabbage, and a creamy white sauce.  This is the holy fish-taco trinity and as the dish continues to make its way outside of Mexico it has been brought into my house and is made least twice a month.  Try this one on your family and friends out by the pool or on the patio.  They will be nothing but impressed!

Serves: 4-6 (about 16 tacos)

Cook Time: 1 hour 




1 pack HEB Homestyle Tortillas

1 teaspoon HEB Kosher Salt

1/2 cup HEB Mayo

1/2 cup Mexican crema or HEB sour cream

1/4 HEB whole milk

1 tablespoon chipotle in adobo sauce, add more for extra spicy

1 garlic clove, minced

3 limes

1 quart HEB canola or vegetable oil

2 cups HEB all-purpose flour

One 12-ounce lager beer of choice

1 pound Fish Taco Mahi Chunks (HEB Seafood Department)

Small head of green cabbage, shredded finely

3 ripe avocados, thinly sliced

1 cup fresh cilantro



  • Heat tortillas on each side for 15-20 seconds either on the grill or Comal.  Cover tortillas in a dishtowel to keep warm.
  • Combine mayo, crema, milk chipotle sauce, garlic and the juice of 1 lime in a medium bowl and mix till incorporated.  Taste and adjust seasoning.  Cut remaining lime wedges for garnish.
  • Heat the oil to 350 in a deep pot over medium heat or set your deep fryer.  In a large bowl, whisk together the flour, beer and salt.  The mixture should have the texture of a pancake batter.  When the oil is hot (if you don't have a thermometer, you can test the oil by dropping in a bit of the batter to see if it sizzles), dip the fish pieces in the batter and fry in batches until golden brown, about 3-5 minutes.  Drain on paper towels and season with salt.
  • Arrange the tortillas on a serving plate and place on piece of fish on each tortilla.  Top each taco with a large pinch of shredded cabbage, drizzle of sauce, slice of avocado, and a few cilantro sprigs.  Serve immediately with a lime wedge and a cold beer or margarita.


The views expressed are not those of this company or its affiliated companies. Please note by clicking on "Post" you acknowledge that you have read the Terms Of Service and the comment you are posting is in compliance with such terms. 
blog comments powered by Disqus