FRIED BAJA TACOS
PG tested
Baja tacos are made with crispy beer-battered cod, tangy cabbage slaw, fresh salsa and a spicy chipotle crema as the crowning touch. One bite, and you’ll be hooked.
If you can’t find cod, substitute halibut, tilapia, mahi mahi, or another firm white fish. I used Dogfish Head Slightly Mighty, a low-cal IPA, for the batter.
For slaw
½ red cabbage, shredded very thinly
½ green cabbage, shredded very thinly
1 cup chopped fresh cilantro, plus ¾ cup roughchopped cilantro stems Juice of 4 limes Kosher salt
For salsa
1 pound heirloom or Roma tomatoes, cored and chopped into ½-inch pieces ¼ red onion, minced 2 serrano chilies, stemmed and sliced thin
½ cup chopped cilantro 1 garlic clove, minced Juice of 4 limes Kosher salt
½ teaspoon freshly ground black pepper
For crema
1 cup mayonnaise 3 tablespoons minced canned chipotle chili in adobo sauce
2 tablespoons fresh lime juice
¼ teaspoon salt
For fish
1½ pounds cod or other milk white fish fillets
1 cup cornstarch Vegetable oil, for frying 1 cup flour
3½ teaspoons baking powder
1 teaspoon salt 1 (12-ounce) can/bottle light-bodied beer
For serving
12 corn tortillas, warmed Lime quarters, for squeezing
Make the slaw: In large bowl, combine cabbages, cilantro, cilantro stems and lime juice. Season with salt and stir gently until mixed. Set aside.
Make the salsa: In medium bowl, combine tomatoes, onion, serranos, cilantro, garlic and lime juice. Season with salt and pepper. Set aside.
Make the crema: Whisk mayonnaise, chipotle, lime juice and salt in a small bowl. Set aside.
Prepare fish: Cut fish into pieces the size of your middle finger. Place cornstarch in bowl and dust the fish until it’s completely coated, then set aside.
Fill a Dutch oven or large frying pan over medium-high heat with about 2 inches of oil and bring to 365 degrees. Set a wire rack over a baking sheet and place near stove.
While oil is heating make batter. In a bowl, stir together flour, baking powder and salt. Gradually add beer and stir until smooth.
One at a time, dip each piece of fish into the batter, letting excess drain off. It should be coated but not dripping. Carefully submerge fish in hot oil. Fry for 2 to 3
minutes, until golden brown and cooked through. Using tongs, transfer fish to baking sheet and season with salt.
To serve, spoon some fish, slaw, pico and crema on each tortilla. Serve immediately,
with lime quarters for diners to squeeze on top, if desired.
Serves 4 (3 tacos each).