Lower California South Tacos (Baja California Sur tacos)
A delicious fish based taco recipe. The Baja California is very different from its Northern California counterpart, which is part of the US. The Baja California peninsula itself was divided in two mexican states; this recipe is from the southern tip, renowned for its tasty seafood recipes and its laid-back way of life. This mexican state is the one with the smallest population of the whole country.
Lower California South-style Tacos
Ingredients
For the salad:
* 1/4 of finely chopped cabbage,
* 2 grated carrots,
* Mayonnaise and black pepper, to your taste.
For the sauce:
* 1 1/2 white onions, chopped
* 4 red tomatoes, chopped
* 4 chilies,
* 1/2 cup of cilantro, chopped
* Salt and lemon to your taste,
For the curtido (mexican relish)
* 1 white onion, finely diced,
* 2 lemons, pressed for their juice,
* Salt and pepper to your taste,
Preparation of the fish filling:
* 2 lb. of white fish fillets, without fishbone or scales, cut in small squares
* 2 cups of all purpose white wheat flour,
* 2 cloves garlic,
* 1 teaspoon of baking soda,
* 2 cups milk,
* 2 eggs,
* Vegetable oil, as necessary
* Plenty of fresh corn tortillas.
Preparation
Preparation of the Salad:
In a bowl, mix the cabbage, the grated carrot, the mayonnaise and the pepper; reserve for later.
Preparation for the Sauce:
In another bowl, mix the onion, the tomatoes, the chilies and the cilanto; season with salt and the lemon juice.
Preparation of the Curtido:
Dice thinly the onion; press the 2 lemons for their juice. Season with salt and pepper to your taste. Drop in a bowl the onion, add the lemon juice, the salt and the pepper, allow to rest 15 minutes.
Preparation of the Fish:
Coat the fish with flour and reserve. In a bowl, beat the egg, then mix in flour, the pressed-in garlic (with a garlic press), the baking soda, and the milk. Heat up some oil in a frying pan, put the fish in, pour the egg/garlic mixture over, fry the fish breaking it up as you do. Drain.
Lay your tortillas flat as you prepare them, spread some fish mixture in the middle, with some sauce and curtido then some salad; fold the tortilla.
Serve... and buen provecho!
In a bowl, mix the cabbage, the grated carrot, the mayonnaise and the pepper; reserve for later.
Preparation for the Sauce:
In another bowl, mix the onion, the tomatoes, the chilies and the cilanto; season with salt and the lemon juice.
Preparation of the Curtido:
Dice thinly the onion; press the 2 lemons for their juice. Season with salt and pepper to your taste. Drop in a bowl the onion, add the lemon juice, the salt and the pepper, allow to rest 15 minutes.
Preparation of the Fish:
Coat the fish with flour and reserve. In a bowl, beat the egg, then mix in flour, the pressed-in garlic (with a garlic press), the baking soda, and the milk. Heat up some oil in a frying pan, put the fish in, pour the egg/garlic mixture over, fry the fish breaking it up as you do. Drain.
Lay your tortillas flat as you prepare them, spread some fish mixture in the middle, with some sauce and curtido then some salad; fold the tortilla.
Serve... and buen provecho!
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