Description
Classic Baja Fish Tacos are crispy crunchy goodness with a touch of spice that is countered by a fantastic chipotle cream sauce.
Ingredients
Scale
- 1–1/2 pounds mild white fish fillet, about 2/3-inch thick (such as cod, grouper, mahi mahi or tilapia)
- 1 cup all purpose flour
- 1/2 cup panko bread crumbs
- 1 teaspoon kosher salt
- 1–1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay Seasoning
- 1/2 teaspoon chile powder (use a full teaspoon if you want it spicy)
- 1/2 teaspoon black pepper
- 12 ounces carbonated liquid (club soda or light beer)
- 2–3 cups vegetable oil for frying
Chipotle Cream Sauce
- 1/2 cup mayonnaise
- 1 tablespoon Crema (Mexican cream) or can substitute sour cream
- 1 teaspoon honey
- 1–1/2 teaspoon Adobo sauce (the sauce from canned chipotle in adobo)
Cooling Cabbage Slaw
- 2 cups finely shredded cabbage, (I cut my own on a mandolin or you can buy the bagged angel hair shredded cabbage.)
- 1/2 cup fresh cilantro, chopped (about 1/3 of a bunch)
- 1/2 cup finely sliced green onions, (about 2 green onions)
- 1 teaspoon lime zest (zest from 1 lime)
- 2 teaspoons lime juice (juice from 1 lime)
- 1/4 teaspoon sugar
- Salt and pepper to taste
- 1 package of ready to cook flour tortillas
- Fresh Pico de gallo and guacamole
Instructions
- In a small bowl combine the ingredients for the Chipotle Cream sauce and set aside. This step can be done several hours before and stored in the refrigerator.
- In a medium bowl, combine the lime zest, lime juice, sugar, and stir together, add salt and pepper to taste. Stir well. Prep the cabbage, cilantro and green onions and toss with the dressing. You can prepare the dressing ingredients and prep the cabbage, cilantro and green onions several hours before serving, Wait to combine the dressing with the slaw ingredients to just before serving so the cabbage stays crisp.
- In a dry frying pan, cook the flour tortillas following the directions on the package. Set aside.
- Cut the fish into 2” pieces. Pat dry.
- In a medium bowl combine the dry ingredients of the batter and refrigerate the liquid.
- Set up the cooking station. Add the oil to a heavy frying pan and set up a baking try lined with paper towels.
- Preheat the oil to 350°F. The oil depth should be about 1”. Check the temperature with an instant-read thermometer.
- Make the batter by combining the cold liquid with the dry ingredients and stir to mix.
- Dredge the fish pieces in flour pat any excess flour off.
- Dip about 1/3 of the fish pieces in the batter and using a slotted spoon, carefully transfer them to the hot oil.
- Fry until the fish turns golden brown.
- Remove the battered fish to the prepared tray to blot up any excess oil.
- Repeat with the remaining fish pieces.
- To serve classic Baja fish tacos, place a spoonful of cooling cabbage slaw on a warm tortilla and top with several crispy fish chunks. Drizzle of the chipotle cream sauce.
- Garnish with fresh pico de gallo and guacamole and enjoy.
Nutrition
- Serving Size: 2 tacos
