strMake 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
A Blue Mesa Grill Copycat Recipe
Occasionally restaurants are kind enough to share their recipes with their fans so they can cook and enjoy their favorite dishes at home. Alton has spent hours tracking down these recipes. We are proud that we can help the restaurants share these recipes with our fans.
Blue Mesa Grill Baja Fish Tacos from 2016 is a Straight-From-the-Restaurant Recipe.
Blue Mesa Grill Lime Salad Dressing and Jicama Slaw
Our Blue Mesa Grill Baja Fish Tacos Recipe calls for Lime Salad Dressing and Jicama Slaw.
You can use store-bought or you favorite recipes. But for the authentic Blue Mesa Grill taste and experience, make the real things with our Straight-From-the-Restaurant Blue Mesa Grill Lime Salad Dressing and Blue Mesa Grill Jicama Slaw Recipes.
They are both easy to make and delicious on your Blue Mesa Grill Baja Fish Tacos.
Blue Mesa Grill Baja Fish Tacos Recipe
- 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
- 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.
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