Baja Fish Tacos
Several years ago, when vacationing in Mexico, I had the best fish tacos I have ever tasted. Since then, I have made several attempts to recreate the recipe. I have finally hit upon a version that is delicious and reminds me of my vacation. I hope you enjoy them as much as I do.
Baja Fish Tacos
Makes 12 servings
• Four to five walleye fillets, cut into one-inch pieces
• 1 c. light mayonnaise
• 3 Tbl. low fat milk
• 1 pkg. coleslaw mix (about three cups)
• 6 tomatoes, diced,
• ½ c. cilantro leaves, chopped
• 1/2 lime, juiced
• 2 c. vegetable oil, for frying
• 1 box batter mix, any brand
• 1 can (12 oz.) beer
• 24 flour tortillas
• 2 c. shredded mexican cheese blend
• 2 limes, wedged
• Sriracha sauce, optional
Mix tomatoes and cilantro in a bowl; squeeze 1/2 lime over salsa fresca. Cover bowl with plastic wrap and refrigerate while preparing fish. Mix together milk and mayonnaise. Toss coleslaw mix with mayo mix in a bowl; set aside for flavors to blend.
Heat oil in a deep-fryer or large saucepan to 350 degrees. Stir batter mix and beer together in a bowl. Wrap tortillas in wet paper towels and set aside. Dip walleye in the batter mix; fry coated walleye in batches in the hot oil until fish is cooked through and coating is brown, four to five minutes. Remove walleye with a slotted spoon and drain on a paper towel-lined plate. Microwave tortillas on high until warmed, about one minute.
Put a tortilla on a plate; top with fish, a sprinkle of Mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from lime wedge. Drizzle with Sriracha sauce.