Baja Style Taco Recipe

In a bowl or jar, whisk together white vinegar, water, sugar and 1/2 tsp kosher salt until sugar dissolves.

Add thinly sliced green and red cabbage, press down so liquid covers cabbage. Let sit at room temperature for at least 20 minutes, or refrigerate for up to 2 hours for more flavor. Drain before using.

Combine diced tomatoes, finely diced onion, chopped cilantro and minced jalapeño in a bowl.

Add 1 Tbsp fresh lime juice and 1/2 tsp kosher salt. Stir and taste; adjust salt or lime as desired. Refrigerate until assembly.

In a small bowl whisk together mayonnaise, sour cream, 1 Tbsp lime juice, hot sauce, minced chipotle (if using), minced garlic and 1/4 tsp kosher salt until smooth.

Taste and adjust heat or acidity. Refrigerate until ready to assemble.

If using fish, cut fillets into 3–4 pieces about taco-width. Pat shrimp or fish dry with paper towels; season lightly with 1/2 tsp salt and 1/4 tsp pepper.

Set up a breading station: shallow bowl with flour mixed with garlic powder and smoked paprika; a second bowl with beaten eggs and 3 Tbsp milk; a third bowl with panko breadcrumbs combined with cornmeal and 3 Tbsp flour.

Working in batches, dredge each piece first in the seasoned flour (shake off excess), then dip in the egg mixture, then press into the panko-cornmeal mixture to coat evenly.

Heat about 1 cup vegetable oil in a large skillet over medium-high heat to 350°F (or until a small piece of bread sizzles immediately). Fry breaded shrimp or fish in batches 2–3 minutes per side for shrimp or 3–4 minutes per side for fish, until golden brown and cooked through. Do not overcrowd the pan.

Transfer cooked pieces to a paper towel–lined plate and season immediately with a pinch of salt. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Warm corn tortillas in a dry skillet over medium heat for about 20–30 seconds per side or wrap in foil and warm in a 300°F oven for 8–10 minutes. Keep wrapped to stay warm and pliable.

Place 1–2 pieces of breaded shrimp or fish in the center of each tortilla.

Top with a small handful of drained pickled cabbage, 1–2 tablespoons pico de gallo, and a drizzle (about 1 tablespoon) of baja sauce.

Garnish with extra cilantro and serve with lime wedges to squeeze over tacos.