Baja Style Recipe

Prep protein

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.

Make batter

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.

Dredge

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.

Fry

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.