Mahi-Mahi Baja Fish Tacos with Pico de Gallo and Chipotle Mayo

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Experience the vibrant flavors of Baja California with these authentic Baja Fish Tacos. Featuring crispy beer-battered fish, refreshing pico de gallo, and a kick of chipotle mayo, each taco offers a symphony of textures and tastes that brings the authentic street food scene right to your table.

Ingredients

🐟 1 1/2 lb Fresh Mahi-Mahi, cut into strips
🧂 Salt
🌶️ Black Pepper
🍺 1 cup Ice-cold beer
🥚 1 Egg
🥣 1 1/4 cups All-purpose flour
🔝 1 tsp Baking powder
🍅 1 large Tomato, diced
🍃 6-8 sprigs fresh Cilantro, chopped
🧄 1/4 large Onion, diced
🌶️ 1 Serrano chile, minced
🍋 Juice from 1/2 Lime
🧂 Salt
🧅 1 Purple onion, thinly sliced
🌿 1/8 tsp Mexican oregano
🧂 1/4 tsp Salt
🍶 1/4 cup Vinegar from pickled chiles
🍋 Juice from 1/2 Lime
🥣 1/2 cup Mexican cream
🥫 1/4 cup Mayonnaise
🥫 1/3 cup Mayonnaise
🌶️ 1 canned Chipotle in adobo
🌿 Shredded Cabbage
🌽 Homemade corn tortillas
🌿 Avocado Tomatillo Salsa (store-bought)
🌶️ Chile de Arbol Salsa (store-bought)
🫒 Cooking Oil

Instructions

1- Prepare the Fish:

In a terracotta bowl, season 1.5 lbs of Mahi-Mahi strips with salt and black pepper.

2- Mix the Batter:

In a large clear glass bowl, whisk together 1 1/4 cups all-purpose flour, 1 tsp baking powder, and 1 tsp salt.
Gradually mix in 1 cup of ice-cold beer and 1 egg until you achieve a smooth, thin batter.

3- Pickle the Red Onions:

Soak thinly sliced purple onions in hot water for 5 minutes using a blue enamel pot.
Drain with metal tongs and add 1/4 cup vinegar, juice of 1/2 lime, 1/8 tsp Mexican oregano, and 1/4 tsp salt.
Mix with a blue plastic spoon.

4- Make Pico de Gallo:

Combine diced tomato, onion, chopped cilantro, and serrano chile in a terracotta bowl.
Add lime juice and salt to taste, then mix with a white plastic spoon.

5- Prepare the Crema:

Blend 1/2 cup Mexican cream and 1/4 cup mayonnaise in a terracotta bowl until smooth.

6- Create Chipotle Mayo:

Mix 1/3 cup mayonnaise with finely chopped chipotle in adobo in a terracotta bowl until blended smoothly.

7- Cook Tortillas:

Using a "MEXICO" branded tortilla press, form thin tortillas and cook on a black comal for about 1-2 minutes per side.

8- Fry the Fish:

Heat oil in a small stainless steel pot.
Coat fish strips in batter, let excess drip, and fry until golden brown (2-4 minutes).
Drain on paper towels.

9- Assemble Tacos:

Layer a freshly cooked tortilla with chipotle mayo, fried fish, shredded cabbage, Mexican crema, pickled onions, pico de gallo, and other optional salsas.

Prep Time: ~60 minutes
Cook Time: 20 minutes
Total Time: ~80 minutes
Servings: 4-6
Equipment: Terracotta bowls, Clear glass bowl, Metal whisk, tongs, and silicone spatula, "MEXICO" Tortilla press, Black comal & small stainless steel pot, Paper towels