Baja fish tacos


Baja fish tacos, also known as Ensenada Tacos, come from a small city in the Mexican state Baja California. A soft corn tortilla, topped with crispy beer battered cod, a fresh coleslaw and spicy chipotle mayo.

Ingredients

Coleslaw

Red cabbage

150g

Carrot

100g

Mayonaise

30g

Apple cider vinegar

1.5tbsp

Salt

0.5tbsp


Chipotle mayo

Mayonaise

150g

Chipotle peppers in adobo sauce

2

Garlic clove

1

Lime juice

1tsp


Beer battered cod

All purpose flour

120g

Garlic powder

2tsp

Salt

2tsp

Ground cumin

1tsp

Black pepper

2tsp

Beer

240ml

Skinless cod

680g


Tacos

Small corn tortillas

12

Radishes (optional)

2

Queso de Cotija (optional)

Coriander

Lime wedges

4

Kitchen Stuff

Mixing bowl

Whisk

Deep fryer

Directions

  • Shred the red cabbage and cut the carrot in julienne slices. Put the rest of the coleslaw ingredients together in a bowl and mix. Cover and refrigerate until ready to serve.
  • In a blender or food processor put all ingredients for the chipotle mayonaise. Blend together and cover and refrigerate until ready to serve.

  • Add all your dry ingredients to a bowl and whisk. Add in the beer, you should have a slightly smooth mixture.

  • Turn on your deep fryer to 180 degrees.

  • Cut your cod into strips of 5cm. Dip in the batter and fry for 2 on both sides until golden brown. Transfer to a plate with paper towels to drain.

  • Heat your tortillas following the instructions on the packaging.

  • Assemble; tortilla > chipotle mayo > cod > coleslaw > radish slices > coriander > queso de cotija. Serve with lime wedges and enjoy

  • If you don’t have a deep fryer, fill a pan with a depth of 3cm oil, and use a deep fryer thermometer to register the temperature.

  • No queso de cotija? Use parmigiano reggiano.