Baja Fish Tacos
Ingredients
Crispy Fish Tacos
-
2
pounds
cod, cut into 1-inch thick strips that are 3-inches long
-
¾
cup
all-purpose flour
-
¼
cup
rice flour
-
2
tablespoons
corn starch
-
1
teaspoon
paprika
-
1
teaspoon
chili powder
-
1
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
½
teaspoon
kosher salt
-
1¼
cup
beer
-
¼
cup
corn starch, for dredge
-
Vegetable oil
for frying
-
Corn or flour tortillas
I used 'street tacos size'
-
Limes
as garnish
Cabbage Slaw
-
¼
head
purple cabbage, shaved or thinly sliced
-
2
juices
from limes
-
1
teaspoon
kosher salt
Avocado Crema
-
1
whole
avocado
-
⅓
cup
yogurt
-
1
tablespoon
mayonnaise
-
1
juice
from lime
-
Pinch
kosher salt
Instructions
- Prepare the fish by cutting it into strips and salting both sides.
- Make the avocado crema by blending avocado, yogurt, mayonnaise, lime juice, and salt until smooth.
- Prepare the cabbage slaw by mixing cabbage, lime juice, cilantro, and salt in a bowl.
- Heat oil to 300°F and warm the tortillas wrapped in a towel.
- Mix all-purpose flour, rice flour, cornstarch, and spices in a bowl, then add beer and whisk until smooth.
- Dredge the cod in cornstarch, then dip into the batter, letting excess drip off.
- Fry the fish in hot oil for 2-3 minutes on each side until golden brown.
- Transfer fried fish to paper towels and sprinkle with sea salt.
- Assemble the tacos by placing slaw, fried fish, avocado crema, and pico de gallo on tortillas.
Nutrition Facts (estimated)
Servings
4
Calories
412
Total fat
11g
Total carbohydrates
47g
Total protein
26g
Sodium
977mg
Cholesterol
54mg
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