Name: Miles to Go Whitesvilles Baja Fish Tacos Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 lb tilapia fillets; 3 tbs all-purpose flour; 2 tbs cornstarch; 3 tbs beer (lager) or sparkling water; 1 tsp baking powder; 1 tsp kosher salt; 0.5 tsp black pepper; 2 cups vegetable oil (for frying); 1 whole lime; 6 pieces corn tortillas (6-inch); 1 tbs unsalted butter or oil (for warming tortillas); 2 cups red cabbage; 2 tbs cilantro (chopped); 1 tbs lime juice; 1 tbs mayonnaise; 0.25 tsp salt; 1 cup ripe Roma or vine tomatoes (seeded, diced); 0.25 cup white onion (finely diced); 0.5 pieces jalapeño (seeded, minced); 2 tbs cilantro (chopped); 1 tbs lime juice; 0.25 tsp salt; 1 tsp chipotle peppers in adobo (minced); 0.5 cup sour cream; 2 tbs mayonnaise; 0.5 tbs lime juice; 0.25 tsp salt; 1 cup long-grain white rice (uncooked); 1.5 cups chicken or vegetable broth; 2 tbs tomato sauce

Method

Fish & Batter

Prepare fish

Pat tilapia fillets dry and cut into 6 taco-size strips (about 1 to 1.5 inches wide). Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper and a squeeze of half the lime.

Make batter

In a bowl whisk together 3 tbs flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Gradually whisk in about 3 tbs cold beer or sparkling water until the batter is smooth and thick but pourable. Refrigerate 5 minutes.

Heat oil and fry

Heat 2 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C) or until a small drop of batter sizzles and rises. Dredge each fish strip in a light dusting of flour (optional), then dip into the batter, letting excess drip back. Fry fish in batches 2–3 minutes per side until golden brown and cooked through (internal ~145°F / opaque). Use a slotted spoon to transfer to a wire rack or paper towel-lined plate. Squeeze remaining lime over fried fish.

Red Cabbage Slaw

Combine 2 cups shredded red cabbage, 2 tbs chopped cilantro, 1 tbs lime juice, 1 tbs mayonnaise, and 1/4 tsp salt in a bowl. Toss to coat and let sit at room temperature while frying fish so flavors meld.

Pico de Gallo

Mix 1 cup diced tomatoes, 1/4 cup finely diced white onion, 1/2 minced jalapeño, 2 tbs chopped cilantro, 1 tbs lime juice and 1/4 tsp salt. Taste and adjust seasoning. Refrigerate until ready to serve.

Chipotle Sauce

Whisk together 1 tsp minced chipotle in adobo, 1/2 cup sour cream, 2 tbs mayonnaise, 1/2 tbs lime juice and 1/4 tsp salt until smooth. Adjust heat and salt to taste. Refrigerate until serving.

Tortillas & Assembly

Warm tortillas: heat a cast-iron skillet or comal over medium-high heat. Lightly brush each corn tortilla with 1 tbs butter or oil and warm 30–45 seconds per side until pliable and slightly charred. Keep wrapped in a kitchen towel to stay warm.

Assemble tacos: place 2 warmed tortillas per taco order (3 tacos total uses 6 tortillas). Divide fried fish strips evenly among tortillas (about 2 fish strips per tortilla). Top each with a small handful of red cabbage slaw, a spoonful of pico de gallo, and a drizzle of chipotle sauce. Garnish with cilantro and a lime wedge. Serve immediately with sides.

Sides: Mexican Rice & Black Beans

Make Mexican rice

In a saucepan heat 1 tbs vegetable oil over medium heat. Add 1/4 cup chopped onion and 1 tsp minced garlic; sauté 2 minutes until translucent. Add 1 cup uncooked rice and cook, stirring, 2–3 minutes to lightly toast. Stir in 2 tbs tomato sauce, 1.5 cups broth, 1/2 tsp cumin and 1/2 tsp salt. Bring to a simmer, cover, reduce heat to low and cook 15–18 minutes until liquid is absorbed. Fluff with fork and stir in 1 tbs chopped cilantro (optional).

Prepare black beans

While rice cooks, heat rinsed and drained 1 cup canned black beans in a small saucepan over low heat with a pinch of salt. Optionally mash slightly for creamier texture or season with a pinch of cumin and 1/2 tsp lime juice. Keep warm.