Baja (fish) Recipe

Prep fish

Pat fish fillets dry with paper towels and cut into 4–6 pieces about 3–4 oz each. Lightly season both sides with 1/2 tsp salt and 1/4 tsp black pepper (reserve remaining salt/pepper listed in batter ingredients to adjust batter if desired).

Make batter

In a medium bowl whisk together all-purpose flour, cornstarch, baking powder, 1 tsp salt, 1/2 tsp black pepper and garlic powder. Gradually whisk in cold beer (or sparkling water) until a smooth, slightly thick but still pourable batter forms. Keep the batter cold — place the bowl over another bowl with ice if possible.

Heat oil & fry

In a deep, heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Pat fish pieces dry again, dust lightly with 2–3 tbsp flour (this helps batter adhere), then dip into batter to fully coat. Carefully lower fish into hot oil, frying 3–4 minutes per piece until golden brown and internal temperature reaches 145°F and batter is crisp. Work in batches to avoid overcrowding. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F oven if needed.

Squeeze a little lime over the fried fish before assembling the tacos.

Place chopped ripe mango, orange juice, lime juice, honey, and 1/4 tsp salt in a blender or food processor. Puree until completely smooth. Taste and adjust salt or honey as needed. For a deeper, cooked flavor (deep mango), transfer the puree to a small saucepan and simmer gently over low heat for 8–10 minutes, stirring occasionally, then cool to room temperature.

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork until mostly smooth with some small chunks remaining. Stir in crumbled queso fresco, lime juice, chopped cilantro, salt and minced jalapeño if using. Adjust seasoning. If you prefer a creamier texture, pulse together in a food processor for 3–4 short pulses to get a pressed/puréed consistency.

In a small bowl combine mayonnaise, finely chopped chipotle in adobo, chopped cilantro, lime juice and 1/4 tsp salt. Stir until smooth and emulsified. Taste and adjust chipotle for heat or add 1–2 tsp water to thin to desired drizzling consistency.

In a mixing bowl combine shredded green and red cabbage and grated carrot. Add 2 tbsp mayonnaise, 1 tbsp apple cider vinegar, 1/2 tsp sugar and 1/4 tsp salt. Toss until evenly coated. Stir in quick-pickles. Taste and adjust acid or seasoning. Let sit for 10 minutes to meld flavors.

Warm tortillas in a dry skillet, on a griddle, or wrapped in foil in a 300°F oven for 5–8 minutes. Place 1 tortilla on a plate, spread about 1–2 tbsp Queso Guacamole Presso down the center, add a piece of fried fish, drizzle 1–2 tbsp chipotle-cilantro mayo over the fish, spoon 1–3 tbsp deep mango puree over or alongside the fish, and top with a handful (about 1/4 cup) of slaw. Add a few sliced quick-pickles if desired and garnish with cilantro leaves and a squeeze of lime.

Repeat for remaining tortillas. Serve immediately while fish is hot and batter is crisp.