Blue Mesa Grill Baja Fish Tacos Recipe

Blue Mesa Grill’s Baja Fish Tacos are a flavorful and zesty dish, showcasing beer-battered and fried fish nestled in warm tortillas, topped with tangy slaw, chipotle mayonnaise, and served with a side of fresh pico de gallo, offering a delightful blend of textures and Mexican-inspired flavors.

Make this Straight-From-the-Restaurant Blue Mesa Grill Baja Fish Tacos Recipe at home. Just like you get in Baja California – Marinated and batter fried Fish in fresh Corn Tortillas with grilled Jicama Slaw and Ancho Mayonnaise.

Photo by Kyle Steed

Blue Mesa Grill Baja Fish Tacos

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Blue Mesa Grill Baja Fish Tacos Recipe

Make this Straight-From-the-Restaurant Blue Mesa Grill Baja Fish Tacos Recipe at home. Just like you get in Baja California - Marinated and Batter Fried Fish in fresh Corn Tortillas with Grilled Jicama Slaw and Ancho Mayonnaise.

Prep Time10 minutes mins

Active Time20 minutes mins

Total Time30 minutes mins

Course: Appetizer, Kid Favorite, Main Course, Party Recipe

Cuisine: American, Mexican

Keyword: Blue Mesa Grill, Mexican, Mexican Restaurant-Style Recipes

Yield: 8 Fish Tacos

Ingredients

• Oil for frying
• 1 cup Beer
• 1 cup All-Purpose Flour
• 2 teaspoon Salt
• 2 teaspoon Garlic Powder
• 2 teaspoon Dry Mustard
• 2 teaspoon Oregano
• 1/2 teaspoon freshly ground Black Pepper to taste
• 1 pound Mahi Mahi cut into 2-ounce strips
• All-Purpose Flour for dredging
• Sixteen 6-inch Corn Tortillas
• Ancho Mayonnaise store bought or homemade
• Grilled Jicama Slaw store bought or homemade

Instructions

• Pour enough oil into a large cooking pot to deep fry. Place over medium high heat and heat to about 350°F.
• Add beer, 1 cup all-purpose flour, salt, garlic powder, dry mustard, oregano and black pepper to a medium bowl. Whisk until a batter forms.
• Place a bit of all-purpose flour in a second bowl.
• Dredge mahi mahi in flour. Shake off excess.
• Dip fish in batter, turning to fully coat. Let excess drip off.
• Place battered fish pieces, a few at a time, into hot oil and deep fry for 2 - 3 minutes, until golden brown. Remove from oil and place on a paper towel-covered plate to drain. Repeat until all fish is cooked.
• Warm corn tortillas.
• Place tortilla, 2 high for each taco, on serving plates.
• Spread ancho mayonnaise on top.
• Fill tacos with fried fish.
• Top with jicama slaw.
• Serve immediately.

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Photo of “fish tacos” is by Kyle Steed and is used by permission under the Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/legalcode. Thank you, Kyle Steed. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.