I made this recipe but significantly simplified(see http://allrecipes.com/customrecipe/63702805/quick-and-easy-baja-style-fish-tacos/): I used frozen, beer battered fish fillets and premade pico de gallo. I also left out the ranch dressing (though I had some on hand in case it was needed). Those three changes slashed the ingredient list to a cardinality of five, which was within the realm of a weeknight dinner. But a fancy one! The flavors and textures worked great together and even my 3 year old ate some. Well done!
Downsdea-eliminating the Ranch dressing and the pickled jalapenos in this recipe you will loose much of the flavors. the vinegar in the pickled jalapeno give the salsa that extra zing and of course ranch dressing has much more flavor than sour cream,lime and garlic salt.
tcmjem-the reason for stacking the tortillas (I always use 2) the first can become soggy, or saturated with the juices and the second helps keep it together for less mess.
My 13 year old just got thru making this. Turned out great! We did use fresh jalepeno and made a sour cream/sriracha sauce. We will play with it again for sure.
A few changes, grilled corn and added to salsa and made a avocado cream sauce by using half avocado 1/4 sour cream and lime juice in blender. Also fried the corn tortillas added the cheese, then fish, slaw and salsa, topped with avocado cream sauce. This is a keeper
With all the different ingredients and colors it was surprisingly bland. I didn't follow the recipe exactly though. I used fresh Jalapeno instead of canned and added more lime juice and salt to make up for the missing liquid. I also didn't use ranch dressing and instead followed another reviewer's suggestion of sour cream garlic salt lime. Maybe I will add some mexican seasoning mix for leftovers. I can't think of much else to do to improve it unfortunately. It was a lot of work (more like 90min in my hands) for the result.
YUM! I am a sucker for all things Mexican and this didn't let me down! Although not my favorite (I prefer BREESE's fish tacos a tad better), these were mighty tasty nonetheless. I especially enjoyed the Ranch slaw and homemade pico! My husband couldn't find Shore Lunch brand batter, so he picked up Drake's brand (which worked just fine). HINT: You'll need to fry your fish in batches. To keep already fried fish warm, stick it in a 200 degree F oven. It will retain its heat and be just as crisp at is was out of the deep fryer! Mexican rice, tortilla chips, guacamole and sangria rounded out our festive meal. Thank you Allrecipes for featuring this gem in Allrecipes magazine! :-)
I saw this recipe in the magazine and had to try it. I made it as written and it was delicious. I used Drakes coating with Dos Equis beer. I used my deep fryer with canola oil and fried at 375 degrees as suggested by the magazine editors. The fish was awesome. The salsa was very tasty and it made enough to use with other recipes. My 4 year old daughter ate the fish dipped in ranch and couldn't get enough! Because of the clean-up of the deep fryer I probably will only make this once in awhile but it was definitely worth it.
I loved this recipe! I changed a few things. Used lettuce instead of coleslaw mix and fried the shells and cod in olive oil. I used McCormick's Beer Fish Batter with Budweiser and the fish turned out great. I used garlic powder and onion salt for the fresco and it turned out great. My husband likes them better than his tacos and he makes awesome chicken and beef tacos.
