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Home Recipes Baja Fish Tacos Share Print

BAJA FISH TACOS

BAJA FISH TACOS


These authentic avors come to us from south of the border. (If you’re looking to try them
from the source, check out Mexico’s Paci c coast.) You know, it’s actually a pretty delicious
place to cruise too. But before you go, get a taste and celebrate Cinco de Mayo at home with
these tacos!

SERVES TOTAL TIME


4 3 hours prep DIFFICULTY
(2 per serving) 30 min cook time 3/5
INGREDIENTS: HERE'S HOW YOU DO IT:
1½ lbs white sh llet, 1. Blend all the marinade ingredients into a ne
skinless
paste.
2 oz corn starch
2. Cut your sh into long pieces. Each piece
oil for deep frying
should weigh about 3 ounces.
tortillas
3. Okay, now marinate the sh! (Try to wait at
MARINADE PASTE: least three hours before you continue.)
6 cloves garlic 4. Grind your mint into a ne powder (if it isn’t
2 serrano chili peppers already).
1 small yellow onion 5. Make a batter by thoroughly mixing the yeast,
1 bunch cilantro stems fresh egg, our and cold water.
sea salt, to taste 6. Stick the batter in a warm place for at least two
sugar, to taste hours. Give it time — it’s gotta rise.
½ cup white vinegar
7. Dust the marinated sh with corn starch, dip
each piece in the yeast batter and then deep fry
YEAST BATTER:
in oil on a medium-high heat.
12 oz all-purpose our
8. Keep turning the pieces while frying to make
1 tsp yeast
sure they get an even, beautifully golden, crispy
2 fresh eggs
crust.
½ liter ice water
9. Sprinkle some mint, garlic, sea salt and lime
FINISHING SPRINKLE: zest on the pieces of sh. Place each piece on a
1 tsp mint powder from tortilla with chopped lettuce, tomato and pico
dried mint leaves de gallo. Serve it hot!
1 tsp granulated garlic 10. Fancy bonus: Add some salsa, sour cream,
powder
guacamole and lime wedges on the side.
1 tsp lime zest
½ tsp sea salt

FOR SERVING:
chopped lettuce
tomato
salsa
pico de gallo
sour cream
guacamole
lime wedges

SAVE MUCHO ON
YOUR FUTURE*FIESTA
CRUISES FROM
*
REDUCED
DEPOSITS FROM UP TO

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