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.