Tacos Cachañilla - Baja Style Tacos

It doesn’t need to be Tuesday to have taco night. If there is one taco dish that everyone in my family can agree on, it’s my fish tacos. I love making these because I can make the sauces and the toppings ahead of time. And when it’s dinner time, I’ll make the battered fish. These are so fun and easy to make and everyone can join in and make their own taco.

serves 6 as main dish

~Ingredients~

Chipotle Mayo:

4-5 canned chipotles

1 cup of Mayonnaise

3 Tbs lime juice

1 Tbs vinegar

1 garlic clove

2 tsp of cumin

1 Tbs of onion powder

Salt and pepper

•

Cilantro Jalapeño Crema:

1 whole jalapeño

1 Tbs of vinegar

3 Tbs lime juice

1 avocado

2 garlic cloves

Salt

1/4 cup of cilantro

1 cup of Mexican sour cream

1/4 cup of water

•

For Batter:

2 Tbs of mustard

2 Tbs of mashed garlic

1 Tbs of onion powder

3 Tbs of chicken bouillon

1 Tsp of garlic powder

1 tsp of pepper

1 tsp of salt

2 tsp of dried oregano

1-12 ounce beer- I used Modelo

1 3/4 cup of flour

2 tsp of baking powder

•

21/2 lbs of Cod, Mahi Mahi, or Halibut

•

Toppings (optional):

shredded cabbage

diced tomato

sliced green onions

micro cilantro

shredded carrots

sliced radishes limes

Combine and blend first set of ingredients for the Chipotle Mayo. Pour into a serving dish and keep cool. In a clean blender, make the Jalapeño Cilantro Crema, by combining those sets of ingredients and blending until smooth. Pour into serving dish and keep cool. Chop all your garnishes and toppings. Slice the fish about 1/2-3/4 inch thick. Pat dry the pieces so the the batter adheres nicely. in a large bowl add the garlic, mustard, and spices and stir until well mixed. While whisking add the beer. Continue whisking and gradually add the flour and baking powder. The batter should have the consistency of a pancake batter. In a deep pan heat frying oil to 350°. Gently submerge the fish piece by piece into the batter and slowly drop them into the frying oil. I do about 6 to 7 pieces at a time. Fry for about two minutes and then turn the fish over. Drain The fish pieces on a paper towel or cookie rack. When you’re ready to serve, heat up your tortillas and let your guests or family members serve themselves. You may have some sauce left over and either one can be used for multiple dishes. You can use them as a salad dressing or sandwiches.