Baja Fish Tacos Recipe
crispy cod, chipotle slaw, pico de gallo, sriracha aioli, rice, beans
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Ingredients
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Fish Tacos
Chipotle Slaw
Pico de Gallo
Sriracha Aioli
Rice and Beans
Method
Fish Tacos
- 1
Preheat Oil
Preheat the vegetable oil in a deep pan over medium-high heat.
- 2
Prepare Breading
In a shallow bowl, mix together the flour, cornmeal, salt, black pepper, and cayenne pepper.
- 3
- 4
Coat Fish
Dip each cod fillet into the egg mixture, then coat it with the flour mixture.
- 5
Fry Cod
Fry the coated cod fillets in the hot oil until golden brown, about 3-4 minutes per side.
- 6
Drain Fish
Remove the fish and place on a paper towel to drain excess oil.
- 7
Chipotle Slaw
- 8
Prepare Vegetables
Shred the green cabbage and grate the carrot.
- 9
Make Dressing
In a bowl, mix mayonnaise, chipotle in adobo sauce, lime juice, and salt to create the dressing.
- 10
Combine Slaw
Combine the shredded cabbage and carrot with the dressing, tossing until well coated.
- 11
Chill Slaw
Refrigerate the slaw for at least 30 minutes to let the flavors meld.
Pico de Gallo
- 12
- 13
Combine Pico de Gallo
In a bowl, mix the diced tomatoes, red onion, cilantro, lime juice, and salt.
- 14
Rest Pico de Gallo
Let the pico de gallo sit for at least 15 minutes before serving to enhance the flavors.
Sriracha Aioli
- 15
Make Aioli
In a small bowl, mix together mayonnaise, sriracha, and lime juice until well combined.