Baja Fish Tacos Recipe

Prep cod

Pat cod fillets dry with paper towel and cut into 4 long strips (about 2 oz each). Season lightly with 1/4 tsp salt and 1/8 tsp black pepper.

Make batter

In a bowl whisk together 1/4 cup flour, 1 tablespoon cornstarch, 1/4 teaspoon baking powder, remaining 1/4 tsp salt and remaining 1/8 tsp pepper. Gradually whisk in 1/2 cup very cold beer or sparkling water until a smooth, slightly thick batter forms. Let rest 5 minutes.

Heat oil

Pour about 1 inch of vegetable oil into a skillet or pot (about 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles and floats immediately.

Fry cod

Dredge cod strips lightly in a tablespoon of flour if they are wet, then dip into the cold batter to coat completely. Carefully lower into hot oil and fry 2–3 minutes per side until golden and crisp and internal temperature reads 145°F (63°C). Work in a single layer; do not overcrowd. Transfer to a wire rack or paper towel-lined plate to drain.

Warm tortillas & assemble

Warm two corn tortillas in a hot skillet or on a griddle for 20–30 seconds per side. Place shredded cabbage (about 1/4 cup per taco) on each tortilla, top with two pieces of fried cod, a spoonful of guacamole, a drizzle (about 1 teaspoon) of crema, a sprinkle of cilantro, and a squeeze of lime. Finish with a few drops of Valentina to taste.

Season shrimp

Toss 6 shrimp with 1 teaspoon olive oil, 1/2 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/4 teaspoon garlic powder and 1/4 teaspoon salt until evenly coated. Let sit 5 minutes.

Cook shrimp

Heat a nonstick skillet over medium-high heat. Add shrimp and cook 1–2 minutes per side until pink and opaque and just cooked through. Remove from heat.

Warm tortilla & assemble

Warm one corn tortilla. Place about 1/4 cup shredded cabbage on the tortilla, arrange three cooked shrimp, top with a spoonful of guacamole (about 1 tablespoon), a small drizzle of crema, cilantro, a squeeze of lime, and Valentina to taste.

Prepare avocado

Cut avocado in half, remove pit and scoop flesh into a small bowl. Mash with a fork leaving some texture.

Mix and season

Stir in 1 tablespoon finely diced red onion, 1 teaspoon chopped cilantro, 1 tablespoon fresh lime juice, 1/4 teaspoon salt and optional 1/4 of a minced jalapeño. Taste and adjust salt or lime as needed. Keep chilled until assembly.

Portion 2 tablespoons Valentina hot sauce to serve at the table or drizzle directly on assembled tacos. Mix 2 teaspoons crema (or sour cream) with a squeeze of lime and a pinch of salt; drizzle over tacos when assembling. Garnish tacos with extra cilantro leaves and serve remaining lime wedges on the side.