Baja Fish Tacos / from a famous Cali beach eatery
Filled with beer-battered cod, tangy citrus slaw and spicy garlic-lime sauce!
Ing: 1 ¼ pound cod, cut into short strips or bite-size chunks S/p Pinch cayenne ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon granulated garlic 1 ½ cups all-purpose flour 1 (12 ounce) bottle of beer (I used a Mexican lager) Vegetable oil, for frying (about 3 cups) Corn tortillas, warm (about 24 tortillas so you can double up on each taco) Cilantro leaves, sliced radishes, lime wedges for garnish
Spicy Garlic-Lime Sauce: 1 cup mayo ½ cup sour cream 5 cloves garlic 1 tablespoon lime zest 1 tablespoon lime juice ¼ teaspoon cayenne pepper ¼ teaspoon (slightly heaping) salt
Citrus Slaw Ingredients: 1 teaspoon orange zest ¼ cup fresh-squeezed orange juice 1 tablespoon lime juice Pinch salt/pepper 1 teaspoon agave or honey ¼ cup olive or avocado oil 4 cups thinly shredded green cabbage 2 cups thinly shredded red cabbage ¼ cup cilantro leaves, roughly chopped
Preparation: To prepare the sauce, processor ing smooth. Pour into a bowl, or into a squeeze bottle, and keep chilled until ready to use. To prepare citrus slaw dressing, whisk orange zest, orange juice, lime juice, pinch s/p, agave or honey, and oil until well-combined (you can also shake these vigorously in a small mason jar for convenience), and set aside for a moment. Add both of your shredded cabbages and the cilantro into a medium-size bowl, and toss the dressing with the cabbage/cilantro mixture. Keep chilled until ready to use. Next, gather and prep all of your fish taco ingredients according to the ingredient list above to have ready and organized for use.
To prepare fish tacos, add cod pieces to a bowl and season with a couple of pinches s/p, plus the cayenne, cumin, coriander and garlic powder. Marinate a few minutes while you get your oil ready and prepare to fry. Prepare a baking sheet with foil and a place a wire rack over top to hold the cod once it's been fried. Next, add enough oil to a deep pan or a medium-size pot so that the fish can be submerged when you fry it (about 3 to 4 cups worth), and bring it to 365°. While your oil heats, whisk together the flour with a couple of pinches of salt and pepper, and slowly pour in the beer and whisk just until smooth. Once the oil is hot, dip the pieces of cod into the batter and fry in batches for a 3-4 minutes, or until golden-brown.
To assemble, add a couple of fried cod to the corn tortillas, top w/ generous amount of slaw, add in some radishes (if using), drizzle w/ the spicy garlic-lime sauce liberally, and finish with some extra cilantro and a squeeze of lime.