These classic tacos originated in the Baja region of Mexico and are commonly grilled up or fried and served with a spicy sauce and cabbage.  There are obviously some variations with toppings and type of fish dependent upon the exact region of the Baja you are in.

– 8 seeded and medium diced      Roma tomatoes – 1 peeled and small diced sweet      onion – ¼ cup chopped fresh cilantro – juice of 1 lemon – ¼ head of green or red cabbage      cored and thinly sliced – 2 pounds fresh halibut cut into      smaller fillets – 1 cup cornstarch – 1 cup all-purpose flour – 12 ounces Mexican beer – 16 corn tortillas heated – sea salt and pepper to taste – oil for cooking


White Scribbled Underline


Make a simple salsa consisting of diced tomatoes, diced onions, cilantro, lemon juice, salt, and pepper and keep cool until ready to use.


Thinly slice some green cabbage and set it to the side.


Make a batter by whisking together flour, cornstarch, beer, salt, and pepper and dip the small fillets of fish into the batter completely coating it.


Fry the battered fish in hot cooking oil at 350° for 5-6 minutes or until browned and cooked throughout.  Drain on paper towels to get rid of any excess oil.

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