from another forum I peruse......
Baja Taco's
Serves 4 to 6
Note: Must have cold Pacifico within arms reach during prep work.
2 medium sized fillets of fresh Red Snapper
1 1/2 cups Bisquick Mix
1 Pacifico for recipe. 2 for the cook.
Cayenne Pepper
Fresh Ground Sea Salt
Fresh Ground Pepper
2 Limes sliced
1 dozen Corn Tortillas
1/2 onion chopped
1 chopped tomato
chopped Cilantro
chopped cabbage
1 to 2 cups grated sharp chedder cheese
Tangy Mayo Sauce
1/2 cup mayo
3 tablespoons of white vinegar
1 to 2 tablespoons of milk
Add vinegar and milk to mayo. Use fork and stir till smooth and creamy, add more vinegar for an extra tangy flavor.
Arrange cabbage, cilantro, onions, tomato's, cheese, limes and Mayo mix on large serving plate or separate bowls if you prefer.
Cut fish into small pieces, 1 inch or less.
Pre heat tortillas in pan, keep warm or heat as needed.
Mix beer and Bisquick until smooth, adding cayenne, salt, pepper and lime to taste.
Add fish to batter mix and toss or dip each piece individually depending on cooking style.
Heat large pan, add corn oil to a depth of 1/4 to 3/16 deep.
Add fish to hot oil and cook till golden brown and crispy. Squeeze on lime, add cayenne to taste.
Serve fish hot with warm tortillas, condiments and Tangy Mayo Sauce.