Baja Fish Tacos Recipe

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Baja Fish Tacos recipe

Baja Fish Tacos Recipe

Description:

These Baja Fish Tacos are a vibrant explosion of color and flavor. The golden-brown, crispy fish contrasts beautifully with the bright green and purple cabbages, the deep red pico de gallo, and the creamy white cotija cheese. The warm corn tortillas provide a soft, slightly sweet base, while the fresh cilantro adds a zesty herbaceous note. Lime wedges offer an extra burst of acidity, balancing the richness of the fish and the other components. The overall presentation is visually appealing, with a casual yet sophisticated look, perfect for a casual lunch or dinner.


Ingredients:

  • - 1 pound cod fillets, cut into 1-inch pieces
  • - 1 cup all-purpose flour
  • - 1 teaspoon chili powder
  • - 1/2 teaspoon cumin
  • - 1/4 teaspoon cayenne pepper (optional)
  • - 1/2 teaspoon salt
  • - 1/4 teaspoon black pepper
  • - 1/2 cup beer
  • - 1/4 cup vegetable oil
  • - 12 small corn tortillas
  • - 1 cup shredded cabbage
  • - 1/2 cup shredded purple cabbage
  • - 1/2 cup pico de gallo
  • - 1/4 cup crumbled cotija cheese
  • - 1/4 cup chopped cilantro
  • - Lime wedges for serving

Instructions:

  1. 1. In a medium bowl, whisk together the flour, chili powder, cumin, cayenne pepper (if using), salt, and pepper. Gradually whisk in the beer until a smooth batter forms.
  2. 2. Heat the vegetable oil in a large skillet over medium-high heat.
  3. 3. Dip each piece of cod into the batter, ensuring it's fully coated.
  4. 4. Carefully place the battered cod into the hot skillet and cook for 2-3 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.
  5. 5. While the fish cooks, warm the corn tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side, or in the microwave wrapped in a damp paper towel for 30-60 seconds.
  6. 6. Assemble the tacos by placing a warm tortilla on a plate. Add 2-3 pieces of cooked cod, top with shredded cabbage (both green and purple), pico de gallo, cotija cheese, and cilantro.
  7. 7. Serve immediately with lime wedges on the side for squeezing over the tacos.
  8. 8. Garnish with extra cilantro sprigs if desired, and perhaps a drizzle of your favorite hot sauce.

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