Baja Fried-Fish Tacos

  • Sandi218 Posted: 10/24/10
    Worthy of a Special Occasion

    I use half flour/half corn meal. Other than that, I use the recipe as is. It is one of our favorite meals. I serve it with black beans and corn and the sides listed.

  • KristineA Posted: 01/23/11
    Worthy of a Special Occasion

    This was really really yummy! And could it be any easier???? OMG! I've been making my fish tacos with Tempura batter and subing in beer for the liquid, but didn't feel like going to the store for any and though I would try this. To be honest, I thought this was better! Hubbie liked it with tempura batter just a bit more. I made it with a mix of Mahi and Cape (Hake) pieces and made the Chipotle Sauce (yummmmmmm!) but tweeked it a bit by using part mayo and part yogurt (see review on that page) and plain shredded cabbage. This one will be used a lot!

  • cmata1 Posted: 01/29/11
    Worthy of a Special Occasion

    Excellent recipe! Tastes much better than any chain restaurant.

  • vsmailinsc Posted: 08/25/11
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    I have tried this recipie but it came from the Anheuser-Busch Cookbook. It is the EXACT same recipie, same ingredients and amounts. Go figure? The recipie was delicious though.

  • MichaelBurke Posted: 05/25/13
    Worthy of a Special Occasion

    PLEASE FORGIVE ME...I have been using this recipe for a year and a half now... and I have never written down how fantastic it is. The slaw is good... but it is the Chipotle Sauce that really zings this. Just do not overcook the fish...initially I made cuts too small. I also add just a little bit more of the adobo sauce from the chipotle. Every time I make this I am surprised at the first bite.

  • MTrue2013 Posted: 10/17/13
    Worthy of a Special Occasion

    VSmallinsc, you have an eagle eye! Our recipe is indeed the same as the one in the Anheuser-Busch cookbook, because we contributed the recipe to it (the book was a collaboration with Sunset editors). I hope you're still enjoying these tacos, which are still a huge favorite at our office. Margo True, Sunset Food Editor


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