Wich Contry Has the Highest Waterfall in the World Fish Tacos Have a Soft With You Again for

These Baja fish tacos are fabricated from crispy beer-dilapidated cod tucked into corn tortillas, topped with a cabbage slaw and smoky chipotle sauce.

Photo by Alexandra Grablewski (Chronicle Books, 2018)

Many years ago, Michael and I rented a convertible and drove up the California coast. One of our favorite stops was La Jolla, where we strolled around boondocks and stumbled upon a Mexican restaurant with great nutrient and scenic views of the Pacific bounding main. I don't know if information technology was the scenery, the margaritas, or the fact that we were on holiday, but the Baja fish tacos were out of this world. To recreate them at home, I came up with this version made of crispy beer-battered cod tucked into corn tortillas with a cabbage slaw and smoky chipotle sauce. I'k happy to say they come up pretty darn shut.

What You'll Need To Brand Baja Fish Tacos

Most of the ingredients are pretty straightforward, except maybe the canned chipotle peppers in adobo sauce. If you lot've never had them, become gear up to add together a new staple to your pantry! They're small peppers (usually red jalapeños) that have been stale and smoked, and they come up in a spicy love apple sauce that has a smoky flavour. You lot can notice them in the Latin section of most supermarkets.

How To Make Baja Fish Tacos

Begin by making the slaw, which is a combination of shredded red cabbage, chopped red onions, cilantro, apple cider vinegar, oil and salt.

Next, make the chipotle sauce by combining the chipotle peppers in adobo sauce, mayonnaise, lime juice and garlic in a mini food processor or blender. I use three peppers for a spicy sauce; of class, use less if yous prefer a milder sauce.

When you're ready to fry the fish, prepare the beer batter by whisking together the flour, common salt and pepper in a minor basin.

Slowly pour in the beer, whisking all the while.

Cutting the cod into ane-inch wide x 4-inch long strips.

Then dip the fish into the beer concoction.

Pan-fry the fish until golden brownish, well-nigh 2 minutes per side. As you tin can see, there's no need to deep fry the fish. I use about a 1/2 inch of oil, which is enough as long every bit you flip the fish midway through.

If you're wondering if you can skip the beer batter and frying altogether and just grill or pan-sear the fish, the answer is yeah merely the tacos won't be well-nigh as expert. Fried fish has a wonderfully crispy texture and depth of flavor that really can't be accomplished whatever other way. Information technology'southward worth information technology! Plus, even with the fried fish, these tacos are still amazingly calorie-free and fresh.

When the fish is gilt brown, bleed on a plate lined with paper towels.

Warm upwardly the corn tortillas (I do it in the microwave), and then get together the tacos with a generous amount of chipotle sauce, a heap of cabbage slaw and a piece of crispy cod. Serve with lime wedges, lots of napkins and relish!

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Baja Fish Tacos

These Baja fish tacos are made from crispy beer-battered cod tucked into corn tortillas, topped with a cabbage slaw and smoky chipotle sauce.

Ingredients

For the Cabbage Slaw

v cups (or 1 10-ounce pocketbook) shredded red cabbage
iii tablespoons minced crimson onion
½ cup fresh chopped cilantro

3 tablespoons cider vinegar
one½ teaspoons vegetable oil
½ teaspoon common salt

For the Chipotle Sauce

¾ cup mayonnaise, all-time quality such as Hellmann's
2 tablespoons lime juice, from one lime
2-3 chipotle chiles in adobo sauce (canned), roughly chopped, plus 1-ii teaspoons sauce (see annotation below)
1 large garlic clove, roughly chopped

For the Beer Batter

one cup all purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1 cup beer

For the Fish and Tortillas

1½ pounds skinless cod, cutting into 1-inch wide 10 4-inch long strips
Vegetable oil, for frying
12 (half-dozen-inch) soft corn tortillas, warmed
Lime wedges, for serving

Instructions

Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set bated.
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, common 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 rut, add enough oil to reach a depth of ½-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 oversupply the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, and so fry the fish in the hot oil until golden brown and cooked through, almost 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, and then top with the cabbage slaw. Lay 1 slice of fish inside each tortilla and serve with lime wedges.
Note: 3 chipotle peppers and 2 teaspoons sauce will give you a spicy sauce. Utilize less for a milder sauce. You can freeze any leftover chipotle peppers from the can.
Annotation: Nutritional information was calculated assuming that approximately 3 tablespoons of oil are absorbed into the fish when fried.
Note: Nutritional Data does non include the chipotle sauce.

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Nutrition Data

Per serving (four servings)
Calories: 577
Fat: 16 g
Saturated fat: 1 g
Carbohydrates: 66 g
Saccharide: 4 g
Fiber: vii g
Protein: 39 g
Sodium: 1025 mg
Cholesterol: 73 mg

This website is written and produced for informational purposes but. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or approved past a nutritionist or the Nutrient and Drug Administration. Nutritional data is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I practice my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such every bit product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are candy change the constructive nutritional information in whatsoever given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the nigh accurate nutritional information in a given recipe, yous should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred diet calculator.

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