Recipe : Baja Fish Tacos
In the past few days, I have been craving fish tacos, empanadas and pico de gallo. On my visit to Iron Hill Brewery, I tried the Baja Fish Tacos and they were absolutely delicious.
Where do I go for a great recipe? Pinterest, of course!!! Now I must include a disclaimer for my version of this recipe. For some reason, Wegmans was all out of the 10oz shredded red cabbage so I had to improvise. I had the produce department cut a head of red cabbage in half and I decided to purchase the Hellman’s Chipotle mayonnaise. Per the recipe I added 2 TBSP of lime juice and a 1/4 tsp of minced garlic. The best part was doing a beer batter for the first time. I believe the holiday season wiped out the seafood department of all the fresh cod. Unfortunately, I had to buy frozen cod and to my surprise, it was not bad. My craving was truly satisfied.
Cabbage Slaw, the color was absolutely beautiful and the fragrance of fresh cilantro and red onion, awwww
1 cup of Hellmann’s Chipotle Mayonnaise, added 2 TBSP of lime juice and 1/4 tsp of minced garlic
Dredge fish slices in beer batter
Cooked about 5 minutes on each side until golden brown………
My final dish, I added pico de gallo. This recipe was totally delicious and I expect to make it again and again.
This is the recipe for Baja Fish Tacos I used as my inspiration and craving for fish tacos. In addition to this recipe, there are other amazing recipes on this site. I hope you enjoy as much as I did. The joy of cooking is making a recipe all your own. I love to save time in the kitchen so if I can decrease prep time I am all for it.
For the Cabbage Slaw
- 5 cups (or one 10-ounce bag) shredded red cabbage
- 3 tablespoons minced red onion
- 1/2 cup fresh chopped cilantro
- 3 tablespoons cider vinegar
- 1-1/2 teaspoons vegetable oil
- 1/2 teaspoon salt
For the Chipotle Sauce
- 3/4 cup mayonnaise, best quality such as Hellmann’s
- 2 tablespoons lime juice, from one lime
- 2-3 chipotle chiles in adobo sauce (canned), roughly chopped, plus 1-2 teaspoons sauce (see note below)
- 1 large garlic clove, roughly chopped
For the Beer Batter
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup beer
For the Fish and Tortillas
- 1-1/2 pounds skinless cod, cut into 1-inch wide x 4-inch long strips
- Vegetable oil, for frying
- 12 (6-inch) soft corn tortillas, warmed
- Lime wedges, for serving
- Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside.
- Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth. Set aside.
- Mix the flour, salt and pepper together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.
- In a medium skillet, over medium heat, add enough oil to reach a depth of 1/2-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F, or when the end of a wooden spoon sizzles when dipped into the oil.
- Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.
- Smear each tortilla with a generous amount of the chipotle sauce, then top with the cabbage slaw. Lay one piece of fish inside each tortilla and serve with lime wedges.
- Note: 3 chipotle peppers and 2 teaspoons sauce will give you a spicy sauce. Use less for a milder sauce. You can freeze any leftover chipotle peppers from the can.
Do you have a favorite taco recipe?