Perfect Baja Fish Tacos Recipe



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 …

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About the Author: Chef Billy Parisi

37 Comments

  1. Made this 100% to recipe for family. Kids (in their 40s) said it was best fish tacos ever and went on to say was best meal ever. We’re all a bunch of fussy gourmets, this is huge. Hah! Just wait til I wow them with another Billy dish. Not sure which I’ll do next but love having a go-to site that inspires new dishes. Love that I can make anything Billy teaches. Billy you’ve changed this grandmother’s world! Gonna blow those kids and grandkids away. Thanks buddy. Love being your commi.

  2. Hi Billy You took me back in time when I traveled to Ensenada, Mexico and ate fish tacos. It was amazing. This is how they prepared it. I am going to make this. Thanks for the step by step instructions. I like that fact the prep time is short and sweet. I love Mexican food. Thx. Stay safe Alex

  3. Hi Billy You took me back in time when I visited Ensenada, Mexico at a fish market- ate fish tacos. It was amazing. This is how they prepared it. I am going to make this. Thanks for the step by step instructions. I like that fact the prep time is short and sweet. Thx. Stay safe Alex

  4. Found some nice halibut and made Baja fish tacos tonight. Great!! Good quality fish helps. Batter works great. I did sub in potato starch ; had some on hand and I wanted to use it. Also cut batter proportions in half; only needed 4 tacos for 2 people, so that was still plenty of batter. Cooking in corn oil; 350° start and upped the flame at the end. The batter was very light, while still being substantial. Not oily! Will be making these again!

  5. Dang! We eat fish tacos all summer long here in FL. Gonna try this with our favorite local grouper or hogfish but blackened Will try your beer batter style too. Thanks for the avocado in the crema tip, love that!

  6. Hey Billy,

    Just wanna say I really appreciate how you highlight alternative ingredients (red vs white vs yellow onions, etc.).

    I sometimes get strung on recipes by trying to follow them to the T, so it's good to know that there's a lot of variability!

    Thanks again!

  7. Hi Billy, looks pretty tasty, One question about adobo sauce, I am pretty sure i wont find this in Germany supermarkets. can you think any quick alternatives ?

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