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.
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.
Recipe contributed to Hispanic Kitchen by Roxy Buil, author of The Yuca Diaries.