We have been eating more Fish Tacos. Found this sauce, its the real deal. It is also good on most any kind of sandwich. You gonna like it. CF
Baja Sauce
Ingredients:
• 6 ounces mayonnaise
• 6 ounces sour cream
• 3/4 cup cilantro leaves
• 4 Chipotle Chiles in adobo sauce.
• 1 avocado, pitted and pulp extracted.
• 2 tablespoons fresh lime juice
Instructions:
• In a food processor, blend cilantro and Chipotle
• Add remaining ingredients and blend
• Keep refrigerated until serving
Best Taco sauce
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- ChileFarmer
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Best Taco sauce
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- Pony Express
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Re: Best Taco sauce
thanks Chili. The wife loves fish tacos. I'll pass it along
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- Hj
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Re: Best Taco sauce
4) 2 ¼ oz. pieces fish for Tacos
4) Corn Tortillas
½ c. cabbage shredded
½ c. Jalapeño Ranch dressing ~ *see below
½ c. guacamole
½ c. shredded Cheese U'RE favorite or I use cheddar n queso fresco
¼ c. cilantro leaves chop
1 c. salsa U'RE favorite
Grill fish 1 minute per side (Optional~ baste with melted butter mixed with a little taco seasoning
Warm tortillas on grill
Place fish in tortillas first- then top with o*~ther ingredients.
Serve with warmed black beans- if desired.
Jalapeno Ranch Dressing~
Makes 1 pint
1 pt. Ranch dressing (U'RE favorite
¼ c. cilantro stemmed n chopped
½ of a jalapeño- fresh- minced- discard seeds- or more to U'RE taste
~~~~~~~~~~~~~
Notes~*Jalapeno Ranch Creamy Dressing
1 Packet Hidden Valley Ranch Dressing Mix
1 c. Milk
1/2 c. Mayo
1/2 c. sour cream
1 4 oz. can whole green chiles
3 Tblsp. cilantro or to taste
1 clove garlic
1/3 c. pickled jalapenos
Throw everything in a food processor or blender and mix until creamy
4) Corn Tortillas
½ c. cabbage shredded
½ c. Jalapeño Ranch dressing ~ *see below
½ c. guacamole
½ c. shredded Cheese U'RE favorite or I use cheddar n queso fresco
¼ c. cilantro leaves chop
1 c. salsa U'RE favorite
Grill fish 1 minute per side (Optional~ baste with melted butter mixed with a little taco seasoning
Warm tortillas on grill
Place fish in tortillas first- then top with o*~ther ingredients.
Serve with warmed black beans- if desired.
Jalapeno Ranch Dressing~
Makes 1 pint
1 pt. Ranch dressing (U'RE favorite
¼ c. cilantro stemmed n chopped
½ of a jalapeño- fresh- minced- discard seeds- or more to U'RE taste
~~~~~~~~~~~~~
Notes~*Jalapeno Ranch Creamy Dressing
1 Packet Hidden Valley Ranch Dressing Mix
1 c. Milk
1/2 c. Mayo
1/2 c. sour cream
1 4 oz. can whole green chiles
3 Tblsp. cilantro or to taste
1 clove garlic
1/3 c. pickled jalapenos
Throw everything in a food processor or blender and mix until creamy
Last edited by Hj on Tue May 11, 2010 7:49 pm, edited 1 time in total.
A mistake is sometimes a great creation
- Hj
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Re: Best Taco sauce
More Sauces to try
~Serrano Cilantro Ranch Dressing
In a large, deep mixing bowl- whisk together
1 c. buttermilk
1 c. mayonnaise.
Remove veins ñ seeds
2 serrano peppers - mince finely.
Add serranos-
1 minced garlic clove
1/4 c. cilantro chopped
Process with a hand blender until cilantro is in very small pieces ñ mixture has a slight green tint. Season with salt ñ ground black pepper - refrigerate.
About 1 pint - refrigerated up to 4 days.
~~~~~~~~~~~
Beer-Battered Fish Tacos with Baja Sauce n Beer
5 star rating
1 lb. firm white fish fillet, cut into 1½ inch pieces
1) 12 oz. bottle Mexican beer
1 tablespoon Mexican seasoning
Vegetable oil
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking powder
1 cup Mexican beer
1/2 teaspoon hot sauce
12 fresh corn tortillas, warmed
1 lime, cut into wedges
3/4 cup shredded queso blanco or Monterey Jack cheese
3 cups shredded green cabbage
1/2 red onion, cut into strips (about 1/2 cup)
~Baja Sauce
Place fish in large heavy-duty zip-top plastic bag. Combine 12 ounces beer and Mexican seasoning in a bowl, stirring well. Pour beer mixture over fish; seal. Chill 2 to 3 hours.
Pour oil to depth of 1½ inches into a deep skillet or Dutch oven; heat to 360° F.
Combine flour and next 3 ingredients in a medium bowl. Whisk in 1 cup beer and hot sauce. Drain fish, discarding marinade. Coat fish in batter.
Cook fish in batches about 4 minutes or until done. Drain on paper towels.
Place 2 to 3 pieces of fish on each tortilla. Squeeze lime wedges over fish; top with remaining ingredients. Serve immediately.
4 to 6 servings
~~~~~~~~~~~
Baja Fish Tacos with Mahi Mahi
1/4 cup mayonnaise
1/4 cup ketchup
1/4 cup Mexican crema
1 teaspoon chopped fresh cilantro
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1 cup dark beer (Bohemia or Shiner Bock
2 lbs mahi mahi, filet cut into 1 inch wide strips
1 lime
12 soft corn tortillas
vegetable oil (enough to fry fish)
2 cups shredded cabbage
2 large tomatoes (peeled and chopped)
lime wedges
Mix first four ingredients together to make sauce, place in refrigerator.
Whisk flour, salt, pepper and cumin together in a mixing bowl.
Slowly pour in beer while whisking until a smooth batter is formed.
Allow this to stand about 15 minutes.
Sprinkle fish strips with salt and pepper then squeeze lime juice over each strip.
Allow this to stand 15 minutes.
Heat oven to 200° F, wrap tortillas in aluminum foil and place in oven.
Heat oil (about an inch deep in large skillet over medium heat.
Place fish in batter and thoroughly coat.
Fry fish in oil until golden, (about 5 minutes.
Place fish on baking sheet lined with paper towel and put in oven until all the fish is fried.
Fill each tortilla with a couple fish strips, top with sauce, cabbage, and tomato.
Serve with a wedge of lime and I like to put some Tapatio sauce on the taco.
~Serrano Cilantro Ranch Dressing
In a large, deep mixing bowl- whisk together
1 c. buttermilk
1 c. mayonnaise.
Remove veins ñ seeds
2 serrano peppers - mince finely.
Add serranos-
1 minced garlic clove
1/4 c. cilantro chopped
Process with a hand blender until cilantro is in very small pieces ñ mixture has a slight green tint. Season with salt ñ ground black pepper - refrigerate.
About 1 pint - refrigerated up to 4 days.
~~~~~~~~~~~
Beer-Battered Fish Tacos with Baja Sauce n Beer
5 star rating
1 lb. firm white fish fillet, cut into 1½ inch pieces
1) 12 oz. bottle Mexican beer
1 tablespoon Mexican seasoning
Vegetable oil
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking powder
1 cup Mexican beer
1/2 teaspoon hot sauce
12 fresh corn tortillas, warmed
1 lime, cut into wedges
3/4 cup shredded queso blanco or Monterey Jack cheese
3 cups shredded green cabbage
1/2 red onion, cut into strips (about 1/2 cup)
~Baja Sauce
Place fish in large heavy-duty zip-top plastic bag. Combine 12 ounces beer and Mexican seasoning in a bowl, stirring well. Pour beer mixture over fish; seal. Chill 2 to 3 hours.
Pour oil to depth of 1½ inches into a deep skillet or Dutch oven; heat to 360° F.
Combine flour and next 3 ingredients in a medium bowl. Whisk in 1 cup beer and hot sauce. Drain fish, discarding marinade. Coat fish in batter.
Cook fish in batches about 4 minutes or until done. Drain on paper towels.
Place 2 to 3 pieces of fish on each tortilla. Squeeze lime wedges over fish; top with remaining ingredients. Serve immediately.
4 to 6 servings
~~~~~~~~~~~
Baja Fish Tacos with Mahi Mahi
1/4 cup mayonnaise
1/4 cup ketchup
1/4 cup Mexican crema
1 teaspoon chopped fresh cilantro
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1 cup dark beer (Bohemia or Shiner Bock
2 lbs mahi mahi, filet cut into 1 inch wide strips
1 lime
12 soft corn tortillas
vegetable oil (enough to fry fish)
2 cups shredded cabbage
2 large tomatoes (peeled and chopped)
lime wedges
Mix first four ingredients together to make sauce, place in refrigerator.
Whisk flour, salt, pepper and cumin together in a mixing bowl.
Slowly pour in beer while whisking until a smooth batter is formed.
Allow this to stand about 15 minutes.
Sprinkle fish strips with salt and pepper then squeeze lime juice over each strip.
Allow this to stand 15 minutes.
Heat oven to 200° F, wrap tortillas in aluminum foil and place in oven.
Heat oil (about an inch deep in large skillet over medium heat.
Place fish in batter and thoroughly coat.
Fry fish in oil until golden, (about 5 minutes.
Place fish on baking sheet lined with paper towel and put in oven until all the fish is fried.
Fill each tortilla with a couple fish strips, top with sauce, cabbage, and tomato.
Serve with a wedge of lime and I like to put some Tapatio sauce on the taco.
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- limey
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Re: Best Taco sauce
Thanks Chile, plan on trying it out.
How bout some more beans Mr.Taggert? I'd say you've had enough!
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- kevinv
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Re: Best Taco sauce
sounds good. I now want to go home and try this.
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Re: Best Taco sauce
Very nice recipes, gents. I love fish tacos and eat a lot of Tilapia this way.
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- Papa Tom
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Re: Best Taco sauce
Thanks Bill and Helene I gotta try 'em. Should start eating more fish anyway.
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- BluDawg
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Re: Best Taco sauce
I don't do sea food but I bet it would taste purty good with tacos con pollo
Never met a cow I didn't like with a little salt and pepper.
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Re: Best Taco sauce
This would indeed be good on chicken. One could substitute Mexican "Crema" for the mayo and sour cream for equally good results. This sounds like a traditional sauce for grilled fish. Yummm. I would suggest Tilapia for it's cost, mild taste and low environmental impact. Big thanks for the recipe, chilifarmer. Fish tacos rule!
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