Crispy Cod or Crispy Shrimp, cabbage, avocado-tomatillo, pico de gallo, jalapeño tartar, lime crema, cilantro

Pat the cod fillets dry and cut into 3–4 oz pieces for tacos; if using shrimp, pat dry and leave whole. Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Prep protein

In a bowl whisk together 1 cup flour, 1/2 cup cornstarch, 1 tbs baking powder, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk in 1 large egg and 1 cup cold sparkling water (or 1/2 cup sparkling water + 1/2 cup beer) until a smooth, slightly thick batter forms. Batter should coat but still be airy — don’t overmix.

Make batter

Combine 1/2 cup cornmeal, 1/2 cup flour, 1 tsp paprika and 1/2 tsp garlic powder on a plate. Lightly dust each piece of cod or shrimp in the dry dredge, then dip into the batter, letting excess drip off.

Dredge

Heat 1.5 cups vegetable oil in a deep skillet or pot to 350°F (175°C). Fry battered pieces in batches without crowding for 2–4 minutes for shrimp or 3–5 minutes for cod, until golden-brown and crisp. Transfer to a wire rack set over a baking sheet or paper towels; season immediately with a pinch of salt. Keep warm in a low oven (200°F/95°C) while finishing remaining pieces.

In a medium bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1/4 cup chopped cilantro. Whisk together 2 tbs lime juice, 2 tbs mayonnaise, 1/2 tsp salt and 1/4 tsp black pepper; toss with cabbage mixture until evenly coated. Taste and adjust lime or salt as needed. Chill until assembly.

In a blender or food processor combine 3 quartered tomatillos, 1 ripe avocado, 1/2 jalapeño (seeded if desired), 1 garlic clove, 1/4 cup cilantro, 1 tbs lime juice, 1/2 tsp salt and 1–2 tbs water. Pulse to a smooth but slightly chunky consistency. Adjust salt and lime. Transfer to a bowl and refrigerate.

Combine 1 cup diced roma tomatoes, 1/4 cup diced white onion, 1/4 cup chopped cilantro, 1/2 minced jalapeño, 1 tbs lime juice and 1/2 tsp salt in a small bowl. Stir and let sit 10–15 minutes for flavors to meld. Drain any excess liquid before using if very juicy.

Stir together 1/2 cup mayonnaise, 2 tbs finely chopped dill pickle, 1 tbs chopped capers, 1 minced jalapeño, 1 tsp lime juice, 1 tbs chopped cilantro and 1/4 tsp salt until combined. Taste and adjust heat or acidity. Refrigerate until ready to assemble.

Whisk 1/2 cup sour cream (or crema) with 1 tsp mayonnaise (optional), 1 tsp lime zest, 1 tbs lime juice and 1/4 tsp salt until smooth. If too thick, thin with 1–2 tsp water. Chill until serving.

Warm 8 tortillas on a dry skillet or in the oven and keep wrapped in a clean towel to stay soft.

To build each taco: place 2–3 tbs cabbage slaw on the tortilla, add one piece (or 2–3 shrimp) of crispy fish/shrimp, top with 1 tbs avocado–tomatillo salsa, 1 tbs pico de gallo, a drizzle (about 1–2 tbs) of jalapeño tartar and a thin stream (about 1 tbs) of lime crema. Garnish with fresh cilantro leaves, a few pickled jalapeños if desired and serve with lime wedges.

Serve immediately while the protein is hot and crisp. Leftover components: keep fried protein separate and reheat in a 400°F oven 6–8 minutes to crisp; slaw and salsas keep covered in fridge 2–3 days.

cod fillets (skinless, 1" thick) or large shrimp (peeled, deveined)

all-purpose flour

cornstarch

baking powder

cold sparkling water

beer (optional, replaces half sparkling water)

egg (large)

kosher salt

freshly ground black pepper

vegetable oil (for deep frying)

cornmeal (for dredge)

all-purpose flour (for dredge)

paprika

garlic powder

green cabbage (finely shredded)

red cabbage (finely shredded)

fresh cilantro (chopped)

lime juice

mayonnaise

salt

black pepper

tomatillos (husks removed, rinsed, quartered)

ripe avocado

jalapeño (seeded for milder heat)

garlic clove

fresh cilantro

water (to thin)

roma tomatoes (small dice)

white onion (finely diced)

jalapeño (seeded and minced)

dill pickle (finely chopped)

capers (rinsed, chopped)

jalapeño (finely minced)

fresh lime juice

fresh cilantro (optional, chopped)

sour cream or Mexican crema

mayonnaise (optional, to thin)

lime zest

small corn or flour tortillas (warmed)

fresh cilantro leaves

lime wedges

pickled jalapeños (optional)

Baja Style

Make Baja Style Recipe in just 50m. Crispy Cod or Crispy Shrimp, cabbage, avocado-tomatillo, pico de gallo, jalapeño tartar, lime crema, cilantro

Baja Style Recipe

Frequently paired with

Local Coupons