Baja Fish Tacos
Baja-style fish tacos are made with crisp-fried white fish on corn tortillas topped with a creamy chipotle sauce, pico de gallo, and finely shredded cabbage for crunch.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- For the Pico de Gallo
- 6medium plum tomatoes (about 1 1/2 pounds total), cored, seeded, and finely diced
- ½cup finely diced white onion
- ¼cup finely chopped fresh cilantro, plus leaves for garnish
- 1medium jalapeño, seeded and minced
- 2tablespoons fresh lime juice
- 1teaspoon fine salt
- For the Chipotle Sauce
- ⅔cup crema Mexicana
- ⅔cup mayonnaise
- 2canned chipotle chiles plus 4 teaspoons adobo sauce from the can
- 4teaspoons fresh lemon juice
- 1teaspoon garlic powder
- ½teaspoon fine salt
- For the Fish
- Canola oil, for frying
- 1pound fresh skinless cod fillets
- 1 ½teaspoons fine salt, divided
- 1teaspoon baking powder
- 1teaspoon garlic powder
- ½teaspoon dried oregano
- ¼teaspoon black pepper
- 1cup (120 grams) all-purpose flour, divided
- ¾cup (95 grams) cornstarch, divided
- 1cup light Mexican lager (such as Modelo)
- 2teaspoons yellow mustard
- For the Tacos
- 12(5-inch) yellow corn tortillas
- 2cups finely shredded green cabbage
- Lime wedges, to serve
- Your favorite Mexican hot sauce, to serve
Instructions
Step 1
Gather the pico de gallo and chipotle sauce ingredients.Step 2
Make the pico de gallo: Stir together the tomato, onion, cilantro, jalapeño, lime juice, and salt in a medium bowl until well combined; set aside.Step 3
Make the chipotle sauce: Add crema, mayonnaise, chipotles and adobo sauce, lemon juice, garlic powder, and salt to the bowl of a food processor; process until smooth and well combined, about 30 seconds, stopping to scrape down sides as needed. Transfer to a small bowl; cover and refrigerate until ready to use.Step 4
Gather the remaining ingredients for fish and the tacos.Step 5
Prepare the Fish: Pour oil to a depth of 2 inches in a medium Dutch oven; heat over medium-high until a deep-fry thermometer registers 365 F.Step 6
Cut cod into 5- x 1/2-inch wide strips; season evenly with 3/4 teaspoon of the salt.Step 7
Whisk together baking powder, garlic powder, oregano, pepper, 3/4 cup (90 grams) of the flour, 1/2 cup (65 grams) of the cornstarch, and the remaining 3/4 teaspoon salt in a large bowl until combined. Whisk in beer and mustard until smooth.Step 8
Whisk together remaining 1/4 cup (30 grams) flour and remaining 1/4 cup (30 grams) cornstarch on a large plate. Dredge 3 to 4 pieces of cod in flour mixture, shaking off excess. Coat evenly in batter, allow excess to drip off.Step 9
Add battered cod to hot oil; fry, flipping occasionally, until golden brown and crisp, about 3 minutes, adjusting heat as needed to maintain oil temperature.Step 10
Transfer fried cod with a spider strainer or slotted spoon to a paper towel-lined baking sheet. Repeat with remaining cod, flour mixture, and batter.Step 11
While cod fries, heat a medium nonstick or cast-iron skillet or griddle over medium; add tortillas and heat until warm, 30 seconds to 1 minute per side. Transfer to a platter and cover with a damp towel; keep warm.Step 12
To assemble, divide cabbage and fried cod evenly among tortillas. Spoon pico de gallo over top; drizzle with chipotle sauce and garnish with cilantro. Serve immediately with lime wedges and hot sauce as well as any extra chipotle sauce and pico de gallo.