Baja Fish Tacos
Baja Fish Tacos
Ingredients
For the Crispy Cod
- 1 1/2 pounds cod fillets, cut into 1-inch strips
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cold beer
- 4 cups vegetable oil, for frying
For the Zingy Slaw
- 3 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 carrot, julienned
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon Tabasco Salsa Picante, or more, to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
For Assembly and Garnish
- 12 corn tortillas
- 1 cup pico de gallo, store-bought or homemade
- 1/2 cup pickled red onions, store-bought or homemade
- 1/4 cup fresh cilantro, chopped, for garnish
- as needed Tabasco Salsa Picante, for serving
Instructions
- 1
Prepare the Zingy Slaw: In a medium bowl, combine the shredded green cabbage, red cabbage, and julienned carrot. Add the lime juice, Tabasco Salsa Picante, salt, and black pepper. Toss well to combine. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 2
Prepare the Creamy Sauce: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chipotle powder, garlic powder, and salt until smooth. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use.
⏱️ 5 min
- 3
Prepare the Crispy Cod Batter: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually pour in the cold beer, whisking until a smooth, thick batter forms. Do not overmix; a few lumps are okay.
⏱️ 5 min
- 4
Heat the Frying Oil: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 5
Fry the Cod: Pat the cod strips dry with paper towels. Working in batches, dip each cod strip into the batter, allowing any excess to drip off. Carefully lower the battered fish into the hot oil. Fry for 3-4 minutes per side, or until golden brown and cooked through. Do not overcrowd the pot. Remove the cooked fish with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Season lightly with salt immediately after frying.
⏱️ 15 min•🌡️ 350
- 6
Warm the Tortillas: Heat the corn tortillas on a dry skillet over medium-high heat for about 30 seconds per side, until pliable and slightly charred. Alternatively, wrap them in a damp paper towel and microwave for 30-60 seconds.
⏱️ 5 min
- 7
Assemble the Tacos: Lay out the warm tortillas. Place a few pieces of crispy cod in each tortilla. Top with a generous spoonful of the zingy slaw, a dollop of creamy sauce, pico de gallo, and pickled red onions. Garnish with fresh cilantro.
⏱️ 5 min
- 8
Serve immediately with extra Tabasco Salsa Picante on the side for those who like extra heat.
Kitchen Tools
Nutrition Facts (per serving)
Baja Fish Tacos
For the Crispy Cod
- 1 1/2 pounds cod fillets, cut into 1-inch strips
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cold beer
- 4 cups vegetable oil, for frying
For the Zingy Slaw
- 3 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 carrot, julienned
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon Tabasco Salsa Picante, or more, to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
For Assembly and Garnish
- 12 corn tortillas
- 1 cup pico de gallo, store-bought or homemade
- 1/2 cup pickled red onions, store-bought or homemade
- 1/4 cup fresh cilantro, chopped, for garnish
- as needed Tabasco Salsa Picante, for serving
Instructions
- 1
Prepare the Zingy Slaw: In a medium bowl, combine the shredded green cabbage, red cabbage, and julienned carrot. Add the lime juice, Tabasco Salsa Picante, salt, and black pepper. Toss well to combine. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
⏱️ 15 min - 2
Prepare the Creamy Sauce: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chipotle powder, garlic powder, and salt until smooth. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use.
⏱️ 5 min - 3
Prepare the Crispy Cod Batter: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually pour in the cold beer, whisking until a smooth, thick batter forms. Do not overmix; a few lumps are okay.
⏱️ 5 min - 4
Heat the Frying Oil: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 5
Fry the Cod: Pat the cod strips dry with paper towels. Working in batches, dip each cod strip into the batter, allowing any excess to drip off. Carefully lower the battered fish into the hot oil. Fry for 3-4 minutes per side, or until golden brown and cooked through. Do not overcrowd the pot. Remove the cooked fish with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Season lightly with salt immediately after frying.
⏱️ 15 min•🌡️ 350 - 6
Warm the Tortillas: Heat the corn tortillas on a dry skillet over medium-high heat for about 30 seconds per side, until pliable and slightly charred. Alternatively, wrap them in a damp paper towel and microwave for 30-60 seconds.
⏱️ 5 min - 7
Assemble the Tacos: Lay out the warm tortillas. Place a few pieces of crispy cod in each tortilla. Top with a generous spoonful of the zingy slaw, a dollop of creamy sauce, pico de gallo, and pickled red onions. Garnish with fresh cilantro.
⏱️ 5 min - 8
Serve immediately with extra Tabasco Salsa Picante on the side for those who like extra heat.