Baja Fish Tacos

By Andrew Hunter

The taco phenomenon rages on in L.A. via stands, carts, trucks and taquerias. Carne asada, al pastor and carnitas are all part of Angeleno culture but when I think of Baja, I think of fish tacos.

Baja-style tacos means fish, shrimp, even lobster and must include a cerveza with lime. It’s not uncommon to see folks in a queue snaking around blocks for a bite of something really special. Hot, crispy fish in grilled corn tortillas topped with cool, crisp slaw, lime crema and spicy pico.

Red snapper is a lean, mild-flavored white fish that readily absorbs the flavors of herbs and spices. Sole, rock cod, tuna or salmon could also be used. Each of these fish has a different thickness and density, so you might have to cook them a minute or two more or less than suggested in the recipe.

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Baja Fish Tacos

1 cup masa harina (corn flour)
2 tablespoons chili powder
2 tablespoons ground cumin
Sea salt and freshly ground black pepper, to taste
4 red snapper fillets, 4 to 5 ounces each
Vegetable oil
8 (6-inch) corn tortillas
2 cups shredded cabbage
1/2 onion, chopped
1/2 tomato, chopped
8 sprigs cilantro
4 small Mexican limes or 2 regular limes, cut into wedges
A dash or two of your favorite hot sauce

1. In a shallow dish, combine the masa harina, chili powder, cumin, salt, and pepper. Cut the red snapper fillets into 2-inch squares and coat both sides with the mixture. Set aside.
2. In a non-stick sauté pan, add enough oil to coat the pan and heat oil over medium-high heat until lightly smoking. Gently place a single layer of fish squares in the pan and sauté for 2 minutes per side, or until golden brown. Place on a plate lined with paper towels. Repeat the procedure until all of the fish is cooked.
3. In the same sauté pan, pour in vegetable oil to a depth of 1/2 inch. Heat the oil until it ripples. With tongs, dip the tortillas in the oil until they soften, about 3 seconds each side. Drain the tortillas on paper towels and keep them warm.
4. Set out garnishes (cabbage, onion and tomato) in small bowls. Put cilantro and limes on a small plate and bring to the table with a bottle of your favorite hot sauce. Serve the fish, tortillas, and garnishes family style so that everyone can assemble their own tacos.

Makes 4 servings

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