Tacos De Pescado Recipe
Baja style fish tacos, cabbage, chile aioli
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Ingredients
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For the Fish
For the Cabbage Slaw
For the Chile Aioli
For Serving
Method
For the Fish
- 1
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper. Gradually whisk in the cold water until the batter is smooth and well combined.
- 2
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until shimmering. To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle and float to the surface.
- 3
Fry the Fish
Dip each fish fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
For the Cabbage Slaw
- 4
Mix the Slaw
In a large bowl, combine the shredded cabbage, shredded carrots, and chopped cilantro. Drizzle with lime juice and sprinkle with salt. Toss until well combined and set aside to marinate for at least 10 minutes.
For the Chile Aioli
- 5
Make the Aioli
In a small bowl, mix together the mayonnaise, minced chipotle peppers, minced garlic, lime juice, and salt. Stir until smooth and well combined. Adjust seasoning to taste.
For Serving
- 6
Assemble the Tacos
Warm the corn tortillas in a dry skillet over medium heat until pliable. To assemble, layer a piece of fried fish onto each tortilla, top with cabbage slaw, and drizzle with chile aioli. Serve with lime wedges on the side.