Baja fish tacos, yellow rice and refried beans are popular Mexican dishes that are both authentic and delicious. Baja fish tacos are made by frying 2 pounds of halibut cut into 5 1/2 inch strips in beer batter before loading them into warm corn tortillas. Spicy jalapeño cabbage slaw, cilantro, sour cream and salsa verde are ideal toppings for these south-of-the-border tacos.
Make refried beans by mashing 2/3 of a can of pinto beans in a large bowl. Set aside. In a pan, saute 1/2 chopped onion and 4 minced garlic cloves in olive oil for 4 minutes. Stir in 1 teaspoon coriander and 1/2 teaspoon cumin, and cook until fragrant. Add the mashed beans and 1/2 cup chicken broth. Cook for 5 minutes.
Allow the beans to simmer before adding the rest of the beans from the can and enough chicken broth to make a smooth mixture. Simmer for several minutes more before serving as a main or side dish.
Complement the fish tacos and refried beans with traditional Mexican yellow rice. Heat a medium saucepan over medium-high heat. Add 1 diced yellow onion, 1/2 chopped green bell pepper and 1 teaspoon ground annato seed in 2 tablespoons olive oil for 2 minutes, stirring continuously. Add 1 1/2 cups rice and cook for 2 minutes, or until the rice is toasted. Pour in 2 1/2 cups water, 2 teaspoons salt and a bay leaf. Bring to a boil, cover the lid, and reduce to a simmer for 20 minutes. Turn off the heat and allow the pot to sit for 10 minutes. Fluff the rice and serve.