Csg Fish Tacos (2) Recipe
Battered cod, pico, pickled onion, slaw, chipotle aioli.
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Ingredients
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Fish and Battering
Pico de Gallo
Pickled Onion
Slaw
Chipotle Aioli
Tacos
Method
Fish and Battering
- 1
Prepare the Batter
In a bowl, whisk together all-purpose flour, cornstarch, baking powder, and salt. Gradually add cold water and mix until smooth.
- 2
Heat the Oil
In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Batter the Cod
Dip the cod fillets into the batter, allowing excess to drip off. Carefully lower the battered fish into the hot oil.
- 4
Fry the Cod
Fry the cod for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Pico de Gallo
- 5
Mix the Ingredients
In a bowl, combine diced tomatoes, chopped red onion, cilantro, lime juice, and salt. Mix well and set aside.
Pickled Onion
- 6
- 7
Slaw
- 8
Combine Slaw Ingredients
In a mixing bowl, toss together shredded cabbage, grated carrot, mayonnaise, lime juice, and salt. Adjust seasoning to taste.
Chipotle Aioli
- 9
Mix the Aioli
In a small bowl, combine mayonnaise, minced chipotle, lime juice, minced garlic, and salt. Stir until well combined.
Assembling Tacos
- 10
Warm the Tortillas
In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side.
- 11
Assemble the Tacos
On each tortilla, place a piece of fried cod, a spoonful of pico de gallo, pickled onions, slaw, and drizzle with chipotle aioli.
- 12
Serve
Serve the tacos immediately with extra lime wedges on the side.