Baja Fish Tacos

Name: Baja Fish Tacos
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 medium plum tomatoes (about 1 1/2 pounds), cored, seeded, and finely diced; 1/2 cup finely diced white onion; 1/4 cup finely chopped fresh cilantro, plus leaves for garnish; 1 medium jalapeño, seeded and minced; 2 tablespoons fresh lime juice; 1 teaspoon fine salt; 2/3 cup crema Mexicana; 2/3 cup mayonnaise; 2 canned chipotle peppers plus 4 teaspoons adobo sauce from the can; 4 teaspoons fresh lemon juice; 1 teaspoon garlic powder; 1/2 teaspoon fine salt; Canola oil, for frying; 1 pound skinless cod fillets; 1 1/2 teaspoons fine salt, divided; 1 teaspoon baking powder; 1 teaspoon garlic powder; 1/2 teaspoon dried oregano; 1/4 teaspoon black pepper; 1 cup (120 grams) all-purpose flour, divided; 3/4 cup (95 grams) cornstarch, divided; 1 cup light Mexican lager (such as Modelo); 2 teaspoons yellow mustard; 12 (5-inch) yellow corn tortillas; 2 cups finely shredded green cabbage; Lime wedges, to serve; Your favorite Mexican hot sauce, to serve

Authentic Baja-style fish tacos are created with crisp-fried white fish, corn tortillas, creamy chipotle sauce, fresh pico de gallo, and crunchy shredded cabbage.

⭐ 4.1 (14 reviews) Prep: 45 minCook: 25 minTotal: 70 minYields: 6 servings

Category Tags:

Lunch Dinner Entree

Cuisine Tags:

Mexican

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Ingredients

For the Pico de Gallo

6 medium plum tomatoes (about 1 1/2 pounds), cored, seeded, and finely diced
1/2 cup finely diced white onion
1/4 cup finely chopped fresh cilantro, plus leaves for garnish
1 medium jalapeño, seeded and minced
2 tablespoons fresh lime juice
1 teaspoon fine salt

For the Chipotle Sauce

2/3 cup crema Mexicana
2/3 cup mayonnaise
2 canned chipotle peppers plus 4 teaspoons adobo sauce from the can
4 teaspoons fresh lemon juice
1 teaspoon garlic powder
1/2 teaspoon fine salt

For the Fish

Canola oil, for frying
1 pound skinless cod fillets
1 1/2 teaspoons fine salt, divided
1 teaspoon baking powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 cup (120 grams) all-purpose flour, divided
3/4 cup (95 grams) cornstarch, divided
1 cup light Mexican lager (such as Modelo)
2 teaspoons yellow mustard

For the Tacos

12 (5-inch) yellow corn tortillas
2 cups finely shredded green cabbage
Lime wedges, to serve
Your favorite Mexican hot sauce, to serve

Instructions

Combine tomato, onion, cilantro, jalapeño, lime juice, and salt in a bowl; set aside for pico de gallo.
Process crema, mayonnaise, chipotles, adobo sauce, lemon juice, garlic powder, and salt in a food processor until smooth; refrigerate for chipotle sauce.
Heat 2 inches of oil in a Dutch oven to 365 F.
Cut cod into 5- x 1/2-inch strips and season with 3/4 teaspoon salt.
In a large bowl, whisk together baking powder, garlic powder, oregano, pepper, 3/4 cup flour, 1/2 cup cornstarch, and 3/4 teaspoon salt; then blend in beer and mustard until smooth for the batter.
On a plate, combine remaining 1/4 cup flour and 1/4 cup cornstarch. Dredge cod strips in this mixture, shake off excess, then coat in batter.
Fry battered cod in hot oil for about 3 minutes, flipping until golden and crisp.
Transfer fried cod to a paper towel-lined baking sheet; repeat with remaining cod.
Warm tortillas in a skillet for 30 seconds to 1 minute per side, then cover to keep warm.
Assemble tacos by dividing cabbage and cod among tortillas. Top with pico de gallo and chipotle sauce; garnish with cilantro. Serve with lime wedges and hot sauce.

Nutritional Info (per serving)

Calories: 741 kcal

Carbohydrate: 69 g

Cholesterol: 75 mg

Fiber: 8 g

Protein: 26 g

Saturated Fat: 9 g

Sodium: 1551 mg

Sugar: 8 g

Fat: 40 g

Unsaturated Fat: 0 g