My parents are retired. They are in their early fifties. They live in Mexico for 6 months. Are you jealous yet? I know I am. Every year when they pack up the RV (not that they have much to pack, as they live in it year round), and head back down the Baja, I have little pangs of jealousy. Seriously, who wouldn’t want to live in such a beautiful place. Here’s a couple of pictures you can gaze upon to join me in my envy.
Just so you know, I didn’t edit these photos at all.
Now, back to what I was talking about. Yes, yes, we’re all jealous of the beautiful weather, the ocean views, the fresh sea air, the freedom and the lack of responsibility. But the biggest thing I’m jealous of? The authentic Mexican food. No, seriously. I heart Mexican. Big time. I could eat it every day. There is such a wide variety of food available in Mexico, it’s no wonder it’s so popular the world over. It’s not just tacos, enchiladas, nachos, burritos and chimichangas either. Open up your culinary eyes and there is a vast variety of food coming out of Mexico.
The Baja is known for it’s huge variety of seafood as it’s basically one long coastline. Think lobster, marlin, dorado, squid, shrimp, crab, swordfish, tuna, etc. But also, there is much ranching there, leading to roadside stands serving goat, pork and beef. Baja California is home to the humble origins of the Caesar Salad and the Margarita. Quite a dynasty of food really.
When my parents make their way back home along the coastlines of the the US, they bring with them my favorite souvenir, recipes. My Mother is a great cook, and has a way with traditional Mexican food. She has brought many a good dish home to me. Jicama and cucumbers, drenched in lime juice and salt as a very simple side dish, stuffed chiles rellenos, dripping in cheese, authentic Pico De Gallo, painstakingly diced to perfection. Another of my favourites is Conchinita pibil. Although it originated in the Yucatán, it is a wonderful, complex dish of pork marinated in citrus juices and achiote paste for hours until it literally falls to pieces. Delicious! But my all time favourite that I have learned from my Mother is this one, Baja fish tacos. Such a simple dish, full of fresh flavours and quite easy to put together.
I hope this recipe can become one of your family favourites too.
Baja Fish Tacos
For the Guacamole:
1 large, ripe avocado (skin gives a little when pressed on, should be dark green to almost black)
1/2 large, ripe tomato
1/4 sweet onion
1/3 bunch cilantro
Juice of 3 key limes (or 1 small lime)
1. In a small bowl, with a fork, mash the avocado. Leave slightly lumpy, it does not need to be perfect.
2. Dice the tomato and the onion very fine (about 1/8″ x 1/8″). Add to avocado.
3. Finely mince the cilantro and add that to the avocado.
4. Pressing down on the limes, roll back and forth across the counter a few times. This releases the juices from inside. Cut and squeeze into avocado mixture. Make sure to remove seeds or squeeze lime into loosely held together fingers. The juice will go through, but the seeds will be caught in your hand. Or use a lime juicer!
5. Season with salt and pepper. Set aside.
For the Pico De Gallo:
12oz tomatoes (roma or other highly flavourful varities)
1 small jalapeño
1/2 bunch cilantro
1/4 sweet onion
Juice of 3 key limes (or 1 small lime)
1. Dice the tomatoes and onion very fine. (Again, about 1/8″ by 1/8″). Toss into small bowl.
2. Deseed the jalapeño, and dice it the same as the onion and tomatoes. Add to bowl.
3. Finely mince the cilantro and toss with the rest of the ingredients.
4. Repeat the same technique as above and squeeze the lime juice into the other ingredients.
5. Stir to combine and set aside.
For the fish Tacos:
300g white fish (Dover sole, halibut, cod, etc.)
8-12 small tortillas
1/8 head iceburg lettuce, shredded
2/3-3/4 cup flour
1/2 tsp salt
1/8 tsp fresh cracked black pepper
oil & butter (about 1 Tbsp each)
1. Slice the fish into thin, long strips, about 1/2″ wide by 3-4″ long)
2. Mix salt, pepper and flour on a large plate.
3. Heat butter and oil in a heavy bottomed frying pan on medium high heat.
4. Dip strips of fish into flour mix and then lay in pan. Allow to brown on each side before turning, about 1 minutes.
5. Remove fish to plate lined with paper towel (recycled of course!) and continue until all fish is battered and fried.
6. Heat tortillas in microwave or oven with paper towels between each one (sometimes they come with a liner between each one already). Keep warm in tortilla warmer, if you have one.
7. To serve, place everything on the dinner table individually and allow each person to personalize their taco.
I like everything on mine, and my parents brought us this to use on ours as well: McCormick’s Jalapeño Mayonesa straight from the Baja.
I could eat these every day of my life. They are just so good. Light, yet filling and full of wonderful, fresh flavours.
Hey, maybe we can organize a foodie trip to Baja. Wouldn’t that just be the bee’s knees? Or the cat’s pajamas? You know what I mean…ooohhh the food we would eat! Goat roasted over a mesquite pit buried in the sand, fresh crab claws pulled off an unsuspecting victim who is then tossed back in, carnival food, icy margaritas. Okay, I’m starting to drool now. Think it over though, I’ll be waiting by the phone.
These look absolutely amazing! Fish tacos are probably one of my favorite dishes! Thanks for sharing!
Okay, you took me away to a magical place with those great images…oh and fish tacos too! Thanks!
Yum! Would your Mum happen to have a really great Mexican ceviche recipe she would like to share?!
Ahh..Baja style Fish Tacos…I can imagine I am back in San Diego where it’s warm and sunny. It’s gray, cold, and rainy here today–It’s nice to dream…
Mmmm, one of my faves, and so easy too! Maybe this time I’ll get one of my friends to teach me how to make a real Mole’.
Wow, this all looks so yummy! I love Mexican food in a big way too.
everything about this post is amazing – especially the fact your parents go to mexico for 6 months! atleast you have someone to visit there!
.-= Nicole´s last blog ..Something to think about… =-.
Great pictures, truly amazing. I’m so jealous, I wish I was retired and traveling everywhere. Fish tacos are my favorite, these are certainly mouthwatering.
.-= Janice´s last blog ..Beignets =-.
One of my fondest memories is eating fish tacos on a street corner in Ensenada. These look so good!
OMG, do I envy your parents, even if they didn’t live in Mexico 6 months per year, retired in your early fifties? Woooooow.
BTW, stunning photos, as usual, and lovely food. Mexican fare is wonderful, isn’t it?
.-= Miriam/The Winter Guest´s last blog ..Daring Cooks’ challenge October: Vietnamese chicken pho from Steamy Kitchen =-.
Thank you for sharing. Cheers !
.-= sizzlechef´s last blog ..Wong Bak Beancurd Scallop Soup =-.
Thanks for sharing this terrific recipe and the beautiful photos. I would love to be on the beach in Baja right now, rather than cold and rainy nyc!
Your fish tacos look amazing… One of my favorite dishes!
.-= Jen @ My Kitchen Addiction´s last blog ..Butternut Squash Soup with Parmesan and Sage =-.
These fish tacos look amazing! And the pictures are really really beautiful!
xoxo
BK Crew
when are we having this again?!!?
Hey I Love those pics & the dishes……your pics made me hungry….. really cool…. fish tacos are superb…. thanks for sharing..
Wow! I went down to San Felipe in Baja when I was in college and couldn’t get enough of the fish tacos down there. Thanks for letting me relive those memories a bit as I freeze in NYC!
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Making these this weekend!!!
I have little pangs of jealousy. Seriously, who wouldn’t want to live in such a beautiful place.
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