Baja Fish Tacos Recipe
*two tacos, shrimp & cod, guacamole, valentina’s
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Ingredients
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For the cod
For the shrimp
For the guacamole
Taco assembly & toppings
Method
For the cod
Prepare fish
Pat cod fillets dry with paper towels and cut into two long strips each (to make about two pieces per taco). Season lightly with 1/4 tsp salt and a pinch of pepper.
Make batter
In a shallow bowl, whisk together flour, cornstarch, baking powder, remaining 3/4 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika. Gradually whisk in cold sparkling water (about 3 tbsp) until batter is smooth and thick enough to coat fish but still runny.
Fry fish
Heat neutral oil in a small skillet or shallow pot to 350°F (175°C) or until a small drop of batter sizzles and rises. Working in one layer, dip each cod strip into batter to coat, then carefully lower into oil. Fry until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Transfer to a paper-towel-lined plate and keep warm in a low oven (200°F / 95°C) while cooking shrimp.
For the shrimp
Season shrimp
Toss shrimp with olive oil, minced garlic, chipotle powder, lime juice and 1/4 tsp salt until evenly coated.
Cook shrimp
Heat a nonstick skillet over medium-high heat. Add seasoned shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove from heat.
For the guacamole
Halve and pit the avocado. Scoop flesh into a small bowl and mash with a fork until slightly chunky. Stir in 1 tsp lime juice, minced red onion, chopped cilantro, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning or lime as desired.
Taco assembly & toppings
Warm tortillas
Warm tortillas on a skillet or directly over a gas flame until pliable and slightly charred, about 20–30 seconds per side. Keep wrapped in a clean towel to stay warm.
Assemble tacos: Spread about half of the guacamole across each tortilla (so two tacos total: one will get shrimp and one cod). On one tortilla place the fried cod pieces (about half of the cooked cod), top with shredded cabbage, a drizzle of Valentina hot sauce, a few cilantro leaves and a squeeze of lime. On the other tortilla place the cooked shrimp (all shrimp or split as preferred), top with shredded cabbage, Valentina, cilantro and lime. Serve immediately while fish is hot and crispy.