Baja Fish Tacos
Cuisine: Mexican
This baja fish tacos recipe is sooooo good. I can’t even think of a proper introduction, other than telling you that you should really go make them. Serve with an ice-cold Corona and lime and you’re all set.
Ingredients
- For the Fish
- 2 pounds firm white fish I used a mix of grouper and cod
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 bottle light beer I used Corona
- 1 lime
- salt and pepper to taste
- canola oil for frying
- For the Slaw
- 1/2 cup red cabbage
- 1/2 cup white cabbage
- 2 whole tomatoes
- 1 garlic clove
- 2 limes juice and zest
- 1/2 cup cilantro freshly chopped
- For the Sauce
- 1/2 cup Mayonnaise I use low-fat mayo
- 1/4 cup Sour cream I use low-fat sour cream
- 2 tablespoons hot sauce of your choice (I went with Tabasco)
- 1 teaspoon cayenne pepper
- 1 tablespoon lime juice
- 1 garlic clove grated
- salt to taste
- For the Tacos:
- corn tortillas 2-3 per person
- 1 large spoonful pico de gallo slaw
- 3 pieces fish
- 1 tablespoon spicy sauce
- 1 tablespoon feta cheese crumbled
Directions
For the Fish
- In a separate bowl, add the dry ingredients. Dust the fish in the dry ingredients first to create a coat that the batter will adhere to. Once the fish is lightly coated with flour, set aside.
- Add the beer into the dry ingredients along with a little salt, and whisk well. Add the canola oil to a non-stick skillet and turn the heat to medium-high. Once the oil is hot, begin dunking the chunks of fish into the batter and transfer to the oil.
- Fry until one side is golden brown and then flip. Transfer the cooked pieces of fish to a plate lined with paper towel. Repeat until all of the fish is cooked.
For the Slaw
- Finely shred the cabbage and transfer to a bowl. Zest the lime into the bowl and then squeeze the juice into the bowl. Grate the garlic and add to the bowl.
- Wash the tomatoes well and chop into chunks, removing the seeds first.
- Lastly, chop up the cilantro and add to the bowl, season the slaw with salt and make sure to combine all of the ingredients well.
For the Sauce
- Combine all of the ingredients in a bowl, whisking well until no lumps are visible. You can add more or less hot sauce depending on how spicy you like it.
For the Tacos
- Warm up the tortillas in the microwave for 20 seconds.
- Place three pieces of fish on each tortilla and spoon some of the pico de gallo slaw over the fish. Spread a little of the spicy sauce and top with some crumbled feta.
- Serve with some sliced avocado, a few lime wedges and an ice-cold beer.
- Add in the cotija cheese, ham and bacon. Cook for 5 more minutes. Garnish with green onions.
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