Baja Fish Tacos
The Baja Peninsula is likely not the first place fish was cradled in a corn tortilla, but it might be the most well known.
Ingredients
For the Pico de Gallo
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6 medium plum tomatoes (about 1 1/2 pounds), cored, seeded, and finely diced
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1/2 cup finely diced white onion
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1/4 cup finely chopped fresh cilantro, plus leaves for garnish
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1 medium jalapeño, seeded and minced
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2 tablespoons fresh lime juice
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1 teaspoon fine salt
For the Chipotle Sauce
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2/3 cup crema Mexicana
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2/3 cup mayonnaise
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2 canned chipotle peppers plus 4 teaspoons adobo sauce from the can
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4 teaspoons fresh lemon juice
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1 teaspoon garlic powder
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1/2 teaspoon fine salt
For the Fish
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Canola oil, for frying
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1 pound skinless cod fillets
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1 1/2 teaspoons fine salt, divided
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1 teaspoon baking powder
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1 teaspoon garlic powder
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1/2 teaspoon dried oregano
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1/4 teaspoon black pepper
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1 cup (120 grams) all-purpose flour, divided
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3/4 cup (95 grams) cornstarch, divided
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1 cup light Mexican lager (such as Modelo)
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2 teaspoons yellow mustard
For the Tacos
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12 (5-inch) yellow corn tortillas
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2 cups finely shredded green cabbage
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Lime wedges, to serve
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Your favorite Mexican hot sauce, to serve
Instructions
- Gather the pico de gallo and chipotle sauce ingredients.
- Make the pico de gallo: Stir together the tomato, onion, cilantro, jalapeño, lime juice, and salt in a medium bowl until well combined; set aside.
- Make the chipotle sauce: Add crema, mayonnaise, chipotles and adobo sauce, lemon juice, garlic powder, and salt to the bowl of a food processor; process until smooth and well combined, about 30 seconds, stopping to scrape down sides as needed. Transfer to a small bowl; cover and refrigerate until ready to use.
- Gather the remaining ingredients for fish and the tacos.
- Prepare the Fish: Pour oil to a depth of 2 inches in a medium Dutch oven; heat over medium-high until a deep-fry thermometer registers 365 F.
- Cut cod into 5- x 1/2-inch wide strips; season evenly with 3/4 teaspoon of the salt.
- Whisk together baking powder, garlic powder, oregano, pepper, 3/4 cup (90 grams) of the flour, 1/2 cup (65 grams) of the cornstarch, and the remaining 3/4 teaspoon salt in a large bowl until combined. Whisk in beer and mustard until smooth.
- Whisk together remaining 1/4 cup (30 grams) flour and remaining 1/4 cup (30 grams) cornstarch on a large plate. Dredge 3 to 4 pieces of cod in flour mixture, shaking off excess. Coat evenly in batter, allow excess to drip off.
- Add battered cod to hot oil; fry, flipping occasionally, until golden brown and crisp, about 3 minutes, adjusting heat as needed to maintain oil temperature.
- Transfer fried cod with a spider strainer or slotted spoon to a paper towel-lined baking sheet. Repeat with remaining cod, flour mixture, and batter.
- While cod fries, heat a medium nonstick or cast-iron skillet or griddle over medium; add tortillas and heat until warm, 30 seconds to 1 minute per side. Transfer to a platter and cover with a damp towel; keep warm.
- To assemble, divide cabbage and fried cod evenly among tortillas. Spoon pico de gallo over top; drizzle with chipotle sauce and garnish with cilantro. Serve immediately with lime wedges and hot sauce as well as any extra chipotle sauce and pico de gallo.
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