Dive into Baja Fish Tacos

#MiddleburyCT #FishTacos

Nothing evokes the joy of summer quite like a meal that transports you to the beach, and Baja Fish Tacos do just that. Originating from the coastal towns of Baja California, these tacos are a celebration of the ocean’s bounty and the vibrant flavors of Mexican cuisine.

As we gear up for Independence Day celebrations, these Baja Fish Tacos are the perfect addition to a special summer occasion or any day you want to bring a little sunshine to your table. Baja Fish Tacos are a delightful fusion of fresh crispy fish, crunchy cabbage slaw and zesty crema. Whether you’re miles from the coast or just steps away, this dish promises to deliver the essence of summer in every bite.

Zesty Baja Slaw

Yield: 6 cups
Total Time: 10 minutes

What You’ll Need:
3 tablespoons cider vinegar
1 1/2 teaspoons vegetable oil
1/2 teaspoon sugar
1/2 teaspoon salt
5 cups (10-ounce bag) red and/or green cabbage, shredded
3 tablespoons red onion, minced
1/2 cup fresh cilantro, chopped
Squeeze of lime at time of servings

Here’s How:
In a large bowl, whisk together the vinegar, oil, sugar and salt to make dressing. Add the cabbage, red onion, cilantro, and toss to coat. Add a squeeze of lime as you serve.

Diva Tip: Don’t dress the slaw until you’re ready to serve. Keep the red cabbage and red onion separate from the rest of the ingredients until immediately before serving. Unless you like pepto-pink colored slaw, then you do you.

Baja Breeze Crema

Yield: 1 cup
Total Time: 5 minutes

What You’ll Need:
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon sugar
Hot sauce to taste, optional

Here’s How:
Whisk all the ingredients together in a medium bowl, cover and refrigerate until serving.

Crispy Beer Batter

Yield: 2 cups
Total Time: 2 minutes

What You’ll Need:
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup beer

Here’s How:
Mix batter ingredients together in a large bowl.

Baja Fish and Tortillas

Taco ’bout a Fiesta! These vibrant Baja Fish Tacos are a summer celebration on a plate. (www.JasonCoblentz.com)

Yield: 10 large tacos
Total Time: 35 minutes

What You’ll Need:
1 1/2 pounds cod, halibut, mahi mahi or other firm white fish
1 recipe Beer Batter (see above)
10 (6-inch) corn tortillas, or 30 street taco size
Vegetable oil for frying
Pico de gallo for serving

Here’s How:
Slice fish into strips approximately 1/2 inch to 3/4 inch wide and 4 inches long. They don’t need to be exact. Pat the fish dry with paper towels, add all the fish to the batter (recipe above) and gently toss to coat.
In a 12-inch pan, add oil to cover bottom of the pan by about 1 inch deep and heat the oil to 375 F. Working in small batches, fry fish until golden, flipping halfway through. Place on paper towels to drain; keep warm. The fish will cook very quickly; don’t overcook!

To Assemble:
Warm the tortillas either individually in a lightly oiled skillet or all together in the microwave wrapped in damp paper towels. Add cooked fish to each tortilla, top with slaw, pico de gallo, a drizzle of crema and finish with freshly squeezed lime juice.

So, gather your loved ones and devour these tacos whilst dreaming of sunshine, sand and surf. Here’s to a festive Fourth filled with fireworks, fun and fabulous food!

Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime – Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com

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