Best 4 Baja Sauce For Fish Or Shrimp Tacos Recipes
Unleash a tantalizing taste of Baja California with our delectable Baja Sauce, the perfect complement to your fish or shrimp tacos. This creamy, tangy, and slightly spicy sauce boasts a delightful blend of mayonnaise, sour cream, Mexican crema, lime juice, cilantro, chipotle peppers, and a hint of garlic. It offers a burst of zesty flavors that will elevate your tacos to a whole new level of deliciousness. In addition to the classic Baja Sauce recipe, we also present variations that cater to different preferences. For those who prefer a spicier kick, our Spicy Baja Sauce amps up the heat with additional chipotle peppers and a touch of cayenne pepper. For a milder option, our Mild Baja Sauce tones down the spiciness while retaining the irresistible flavors. And for those who love avocado, our Avocado Baja Sauce incorporates creamy avocado for an extra layer of richness and texture. No matter your preference, our Baja Sauce recipes will transform your tacos into a fiesta of flavors that will leave you craving more.
Here are our top 4 tried and tested recipes!
THE BEST BAJA FISH TACOS WITH BAJA CREAM SAUCE
These crispy, beer battered Baja fish tacos wrapped in soft corn tortillas are topped with crunchy cabbage and a tangy white Mexican cream sauce.
Provided by Heidi
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Cut the fish into 3 inch X 1/2 inch pieces, about the size of a middle finger. Set aside.
- In a medium bowl, whisk the flour, cornstarch and baking powder with the yellow mustard and 8 ounces of beer. Add more beer 1 tablespoon at a time until the batter is the consistency of pancake batter. Press out any clumps with the back of a spoon.
- Heat the oil to 350°-375°F, using a candy or frying thermometer to monitor the temperature. Line a plate with paper towels.
- One at a time, dredge each piece of fish in the batter, fully coating each piece and shaking off the excess, then gently sliding each filet into the hot oil. Work in batches to not overcrowd the pot. Use a splatter guard or place a lid half way over the pot to avoid oil splashes. Turn the pieces of fish in the oil and cook for 5-7 minutes or until they are golden on all sides. Transfer to the paper towel lined plate and repeat with the remaining fish pieces.
- While the fish is cooking, mix the Mexican crema, mayonnaise, the juice of 1 lime and 1-2 pinches of kosher salt in a small bowl. Transfer to a squeeze bottle if desired and set aside.
- Heat a dry, non-stick skillet over medium high heat and warm the tortillas on both sides. In batches, dunk the drained fried fish back into the hot oil and cook for 30 seconds until warmed through and crisped on the outside.
- Stack two tortillas together then add some cabbage and a few spoonfuls of pico de gallo and top with a pice of fish. Drizzle with the white cream sauce and a squeeze of lime. Serve immediately.
Nutrition Facts : Calories 350 kcal, Carbohydrate 46 g, Protein 14 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 30 mg, Sodium 178 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
BAJA SAUCE
So good on tilapia, mahi mahi, fish tacos, black beans, grilled shrimp or even as the sauce for cabbage slaw.
Provided by gailanng
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients; stir well. Best to let it meld flavors for an hour or so before using.
BAJA SAUCE FOR FISH OR SHRIMP TACOS
I really like this on grilled or blackened fish tacos.
Provided by flachaz
Categories Main Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Stir sour cream, mayonnaise, lime juice, cilantro, seafood seasoning, and ancho chile pepper together in a bowl.
- Cover bowl with plastic wrap and refrigerate for at least 1 hour.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 1.3 g, Cholesterol 11.5 mg, Fat 14 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 188 mg, Sugar 0.2 g
BAJA SHRIMP TACOS
The sauce gives these shrimp tacos a delicious kick!
Provided by Brittier
Categories Main Dish Recipes Taco Recipes
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- Combine beer, flour, salt, and ground black pepper in a bowl. Let batter sit at room temperature for 1 hour.
- Stir mayonnaise, chile-garlic sauce, and mirin together in a bowl to form the baja sauce. Cover and refrigerate until use.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Dip shrimp in prepared batter; place in the fryer until golden brown, about 2 1/2 minutes. Drain shrimp on paper towels.
- Heat tortillas 1 at a time on a skillet over medium heat until warm to the touch, about 1 minute.
- Fill each tortilla with an even amount of shrimp, baja sauce, red cabbage, and cilantro. Garnish with lime wedges.
Nutrition Facts : Calories 797.6 calories, Carbohydrate 83.6 g, Cholesterol 64.5 mg, Fat 42.3 g, Fiber 6.6 g, Protein 19 g, SaturatedFat 5.7 g, Sodium 1118.4 mg, Sugar 6.4 g
Tips:
- For a smoky flavor, roast the tomatoes and peppers before blending.
- Use fresh lime juice for the best flavor. Bottled lime juice will not taste as good.
- If you don't have any chipotle peppers in adobo, you can use 1 teaspoon of ground chipotle pepper.
- Taste the sauce and adjust the seasonings to your liking. You may want to add more lime juice, salt, or pepper.
- The sauce can be made ahead of time and stored in the refrigerator for up to 5 days.
- Serve the sauce with fish tacos, shrimp tacos, or burritos.
Conclusion:
Baja sauce is a delicious and versatile sauce that can be used on a variety of Mexican dishes. It is easy to make and can be tailored to your own taste. Whether you like it spicy or mild, smoky or tangy, there is a Baja sauce recipe out there for you. So next time you are looking for a flavorful sauce to add to your next Mexican meal, give Baja sauce a try.
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