Baja Fish Tacos
These crispy Baja Fish Tacos are beer battered and fried until crispy. Nestle them in a warm tortilla with a cabbage slaw, avocado crema and pico de gallo. Serve these with queso fundido, pitcher of strawberry margaritas and a slice of strawberry tres leches for the best meal.
Servings: 4
Cost: $12
Equipment
- 3 Medium bowls
- 1 Digital thermometer
Ingredients
Cabbage Slaw:
- 1/4 head of purple cabbage shaved or thinly sliced
- Juice from 2 limes
- 1 teaspoon kosher salt
Avocado Crema:
- 1 avocado
- 1/3 cup yogurt
- 1 tablespoon mayonnaise
- Juice from 1 lime
- Pinch kosher salt
Crispy Fish Tacos:
- 3/4 cup all-purpose flour
- 1/4 cup rice flour
- 2 tablespoons corn starch
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoons kosher salt
- 1 1/4 cup beer
- 1/4 cup corn starch for dredge
- 2 pounds cod cut into 1-inch thick strips that are 3-inches long
- Vegetable oil for frying
For Assembly:
- Corn or flour tortillas I used "street tacos size"
- Limes as garnish
Instructions
To Make the Cabbage Slaw:
- In a medium bowl, toss together the sliced cabbage, minced cilantro, a few pinches of kosher salt and the juice from 1 lime.
To Make the Avocado Crema:
- In a small food processor or smoothie blender, add the avocado, yogurt, mayonnaise, a few pinches of kosher salt and the juice from 1 lime. Blend until very smooth. Transfer to a small bowl and place a sheet of plastic wrap on the surface to stop it from browning.
To Make the Crispy Fish Tacos:
- In a medium bowl, whisk together the all-purpose flour, rice flour, corn starch and spices: paprika, chili powder, garlic powder, onion powder and salt.
- Pour in the beer and mix until mostly smooth.
- In a shallow dish, add in the corn starch (we're going to use this for a dredge)
- Lay the cod on a cutting board and sprinkle both sides with kosher salt.
- To fry the fish, pour in enough oil so it's about 2 to 3 inches deep. Lightly coat the cod in corn starch and then immediately transfer to the batter. Allow any excess to run off and then place in the hot oil. Cook on both sides for about 2 minutes, per side. Transfer to a bed of paper towels. Sprinkle the fish as it comes out of the hot oil with sea salt. And repeat with the remaining fish.
To Assemble the Tacos:
- Add a scoop of the slaw to each tortilla. Add a piece of fish. Top with avocado crema. And some pico de gallo. Serve with lime wedges.
Video
Nutrition
Calories: 412kcal | Carbohydrates: 47g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 54mg | Sodium: 977mg | Potassium: 848mg | Fiber: 5g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 2mg
