Gerber Gear | Fish Tacos Recipe and Camping in Baja California | Wyld Eats | Presented by Gerber @GerberGear | Uploaded August 2024 | Updated October 2024, 9 hours ago.
Join Gerber and the Wyld Honeys on an unforgettable adventure to Baja California Sur. From breathtaking coastal views to the rugged beauty of the desert, our travel and camping adventure is packed with good times, and delicious food.
In this episode we dive into the vibrant culinary traditions of the region with a delicious fish taco recipe inspired by the flavors of Baja.
All meals are cooked on Gerber's ComplEAT Camp Cookware - the ideal cookware due to it's user-friendly qualities as well as it's full size, enabling you to cook up meals for the whole crew.
Follow Gerber: instagram.com/gerbergear
Follow Wyld Honeys: instagram.com/wyldhoneys
Full Recipe here: blog.gerbergear.com/camp-recipe-fried-fish-tacos-with-mago-salsa
Fried Fish Tacos with Mango Salsa (serves 4)
Ingredients:
Mango salsa:
● 2 medium mangos or 1 large mango
● 1 red bell pepper
● 1 jalapeno
● 1 red onion
● ½ cup fresh cilantro, chopped
● Juice of 1-2 limes
● Salt to taste
Crispy fish:
● 2 cups all-purpose flour, divided
● 1 tsp. salt
● 1 cup cold beer (like Corona, Dos Equis, Modelo, etc.)
● 1 tsp. garlic powder
● 1/2 tsp. chili powder
● Vegetable oil for frying
● Salt and pepper to taste
● 1 lb. cod or other mild white fish (tilapia, halibut, etc.) cut into strips about 1 inch wide and 4 inches long
Crema:
● ½ cup sour cream or crema
● 1 lime
● A few dashes of hot sauce
Assembly:
● 8 corn tortillas
● 1/2 cup cotija cheese, crumbled
● Limes for serving
Method:
Step 1
Make the mango salsa:
Finely chop the mango, red onion, jalapeno, and red bell pepper and place into a large mixing bowl. Add chopped cilantro to the salsa, then squeeze in the juice of 1 or 2 limes. Add salt to taste.
Step 2
Make the crispy fish:
In a large bowl, combine 1 cup of flour, salt, garlic powder, and chili powder. Add the beer and whisk until smooth.
Heat the vegetable oil in a large pot until it reaches 350°F with a thermometer, or until bubbles form around a wooden spoon.
Combine remaining 1 cup of flour with a pinch of salt and pepper on a plate.
Season the fish with salt and pat dry with a paper towel. Dredge the fish in the dry flour, shaking off the excess, and then dip in the batter. Allow the excess batter to drip off, then transfer to the oil, laying the fish away from you. Fry until golden on the outside and cooked through, about 5 minutes. Listen until the sizzling starts to subside! Drain the fish on a paper towel.
Step 3
Make the crema:
Whisk together sour cream, lime juice, and hot sauce to taste. Set aside.
Step 4
Assemble:
Use tongs to heat tortillas directly over a flame until lightly charred, about 15-30 seconds per side.
Top tortillas with fish, salsa, crema, and cotija cheese. Serve with lime wedges and hot sauce
Join Gerber and the Wyld Honeys on an unforgettable adventure to Baja California Sur. From breathtaking coastal views to the rugged beauty of the desert, our travel and camping adventure is packed with good times, and delicious food.
In this episode we dive into the vibrant culinary traditions of the region with a delicious fish taco recipe inspired by the flavors of Baja.
All meals are cooked on Gerber's ComplEAT Camp Cookware - the ideal cookware due to it's user-friendly qualities as well as it's full size, enabling you to cook up meals for the whole crew.
Follow Gerber: instagram.com/gerbergear
Follow Wyld Honeys: instagram.com/wyldhoneys
Full Recipe here: blog.gerbergear.com/camp-recipe-fried-fish-tacos-with-mago-salsa
Fried Fish Tacos with Mango Salsa (serves 4)
Ingredients:
Mango salsa:
● 2 medium mangos or 1 large mango
● 1 red bell pepper
● 1 jalapeno
● 1 red onion
● ½ cup fresh cilantro, chopped
● Juice of 1-2 limes
● Salt to taste
Crispy fish:
● 2 cups all-purpose flour, divided
● 1 tsp. salt
● 1 cup cold beer (like Corona, Dos Equis, Modelo, etc.)
● 1 tsp. garlic powder
● 1/2 tsp. chili powder
● Vegetable oil for frying
● Salt and pepper to taste
● 1 lb. cod or other mild white fish (tilapia, halibut, etc.) cut into strips about 1 inch wide and 4 inches long
Crema:
● ½ cup sour cream or crema
● 1 lime
● A few dashes of hot sauce
Assembly:
● 8 corn tortillas
● 1/2 cup cotija cheese, crumbled
● Limes for serving
Method:
Step 1
Make the mango salsa:
Finely chop the mango, red onion, jalapeno, and red bell pepper and place into a large mixing bowl. Add chopped cilantro to the salsa, then squeeze in the juice of 1 or 2 limes. Add salt to taste.
Step 2
Make the crispy fish:
In a large bowl, combine 1 cup of flour, salt, garlic powder, and chili powder. Add the beer and whisk until smooth.
Heat the vegetable oil in a large pot until it reaches 350°F with a thermometer, or until bubbles form around a wooden spoon.
Combine remaining 1 cup of flour with a pinch of salt and pepper on a plate.
Season the fish with salt and pat dry with a paper towel. Dredge the fish in the dry flour, shaking off the excess, and then dip in the batter. Allow the excess batter to drip off, then transfer to the oil, laying the fish away from you. Fry until golden on the outside and cooked through, about 5 minutes. Listen until the sizzling starts to subside! Drain the fish on a paper towel.
Step 3
Make the crema:
Whisk together sour cream, lime juice, and hot sauce to taste. Set aside.
Step 4
Assemble:
Use tongs to heat tortillas directly over a flame until lightly charred, about 15-30 seconds per side.
Top tortillas with fish, salsa, crema, and cotija cheese. Serve with lime wedges and hot sauce
