Baja Fish Tacos Recipe
crispy cod, chipotle slaw, pico de gallo, sriracha aioli, rice, beans
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Ingredients
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For the Fish
For the Chipotle Slaw
For the Pico de Gallo
For the Sriracha Aioli
For Serving
Method
Prepare the Fish
- 1
Make the Batter
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper. Gradually add the cold water until you achieve a smooth batter.
- 2
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until hot (around 350°F or 175°C).
- 3
Fry the Fish
Dip each cod fillet into the batter, allowing excess to drip off. Carefully place the fish into the hot oil, frying in batches to avoid overcrowding. Cook for about 3-4 minutes on each side until golden brown and crispy. Remove from oil and drain on paper towels.
Prepare the Chipotle Slaw
- 4
Mix the Slaw
In a large bowl, combine the shredded cabbage and grated carrot. In a separate bowl, mix together the mayonnaise, minced chipotle, lime juice, and salt. Pour the dressing over the cabbage mixture and toss until well coated.
Prepare the Pico de Gallo
- 5
Combine Ingredients
In a medium bowl, combine the diced tomatoes, diced onion, chopped cilantro, lime juice, and salt. Mix well and allow to sit for at least 10 minutes for flavors to meld.
Prepare the Sriracha Aioli
- 6
Mix the Aioli
In a small bowl, whisk together the mayonnaise, sriracha sauce, minced garlic, lime juice, and salt to taste until well combined.
Assemble the Tacos
- 7
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- 8
Build the Tacos
Take a warm tortilla, add a piece of crispy fried cod, a generous portion of chipotle slaw, a spoonful of pico de gallo, and a drizzle of sriracha aioli. Repeat with remaining tortillas.
Serve
- 9
Plate the Meal
Serve the assembled tacos with a side of cooked rice and beans. Enjoy your Baja Fish Tacos!
