Baja Seafood Tacos (2) Recipe

Prepare proteins

Decide whether you want grilled or battered fish/shrimp. Pat chosen protein dry with paper towels. If grilling: toss the 10 oz fish (or 8 oz shrimp) with 2 tsp olive oil, 1 tbsp lime juice, 0.5 tsp minced garlic, 0.25 tsp ground cumin, 0.25 tsp salt and 1/4 tsp pepper. Let marinate 10 minutes. If battering: cut fish into 1" strips and season lightly with 0.5 tsp salt and 0.25 tsp pepper.

Make the batter (for battered option)

In a bowl, whisk together 3 tbs flour, 2 tbs cornstarch, 0.5 tsp baking powder, 1 tsp salt (adjust to taste), and 0.5 tsp black pepper. Gradually whisk in 1 cup cold beer or sparkling water until smooth and the consistency of heavy cream. Chill batter 10 minutes.

Fry battered protein

Heat 2 cups vegetable oil in a deep skillet or pot to 350°F (175°C). Dredge each fish strip or shrimp lightly in a bit of flour (to help batter adhere), dip into the batter, let excess drip off, and carefully lower into hot oil. Fry in batches 2–4 minutes until golden and cooked through. Remove to a wire rack or paper towel-lined plate and keep warm.

Grill protein

Preheat a grill pan or outdoor grill to medium-high. Oil grates or pan lightly. For fish fillets: grill 3–4 minutes per side (depending on thickness) until opaque and flakey. For shrimp: grill 1–2 minutes per side until pink and opaque. Remove and rest 2 minutes, then cut into taco-size pieces if needed.

Warm tortillas: heat a dry skillet over medium heat. Warm each tortilla 20–30 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean towel to stay warm until assembly.

Shred and prepare lettuce/cabbage: toss shredded cabbage and lettuce together and season with a pinch of salt and a squeeze of 1/2 lime wedge to brighten. Keep refrigerated until assembly.

Warm queso

Place 1/2 cup queso in a small saucepan over low heat, stirring occasionally until melted and smooth. If too thick, add 1–2 tbs milk to loosen. Keep warm on lowest heat.

Prepare Valentina aioli finish: if you prefer a Valentina-flavored aioli, stir 2 tsp Valentina into 3 tbs aioli. Taste and adjust — add more hot sauce to taste. Keep chilled until assembly.

Pico & garnish: have 1/2 cup pico de gallo at hand for topping and lime wedges for squeezing on finished tacos.

Reheat rice

Place 1 cup cooked white rice in a small saucepan with 1/2 cup water, 1 tsp butter or oil and 1/4 tsp salt. Cover and warm over low heat 5–7 minutes until steaming, stirring once to fluff.

Heat refried beans

Warm 1 cup canned refried pinto beans in a small saucepan over medium-low heat, stirring frequently. If too thick, stir in 1–2 tbs water until spreadable. Taste and finish with a pinch of salt and 1 tbs chopped cilantro if desired.

Assemble tacos (makes 2 tacos): place warmed tortilla on a plate. Lay a small spoonful of warm queso in the center, then add a portion of the grilled or battered fish/shrimp (about 2.5 oz fish or 2–3 shrimp per taco).

Top with a handful of the cabbage/lettuce mix, 2 tbs pico de gallo per taco, and a drizzle (about 1/2–1 tbs) of Valentina aioli. Finish with a squeeze of fresh lime and a pinch of salt.

Serve with sides: portion the warmed white rice and refried pinto beans on the side (about 1/2 cup rice and 1/2 cup beans per serving). Garnish beans and rice with remaining cilantro and offer extra Valentina and lime wedges at the table.