Baja Fish Tacos Recipe
crispy battered rock cod, chipotle aioli cabbage slaw, serrano lime crema, salsa fresca, avocado, smoky chipotle salsa, cilantro, side of epazote black beans
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Ingredients
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Fish and Batter
Chipotle Aioli Cabbage Slaw
Serrano Lime Crema
Salsa Fresca
Avocado and Toppings
Epazote Black Beans
Taco Assembly
Method
Fish and Batter
- 1
Prepare the Batter
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Slowly add the cold beer, stirring until the batter is smooth and well combined.
- 2
Fry the Fish
Heat the oil in a large frying pan over medium-high heat. Dip the rock cod fillets into the batter, allowing excess to drip off, then carefully place them in the hot oil. Fry for 3-4 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
Chipotle Aioli Cabbage Slaw
- 3
Make the Slaw
In a large bowl, combine the shredded cabbage and grated carrot. In a separate small bowl, mix mayonnaise, minced chipotle, lime juice, and salt. Pour the aioli over the cabbage mixture and toss until well combined. Refrigerate until ready to use.
Serrano Lime Crema
- 4
Prepare the Crema
In a small bowl, mix together sour cream, minced serrano pepper, lime juice, and salt to taste. Set aside.
Salsa Fresca
- 5
Prepare the Salsa
In a medium bowl, combine diced tomatoes, red onion, chopped cilantro, lime juice, and salt. Mix well and set aside.
Epazote Black Beans
- 6
Cook the Beans
In a small saucepan over medium heat, combine the drained black beans, minced garlic, epazote, and salt. Cook until heated through, about 5-7 minutes, stirring occasionally.
