Baja Fish Tacos Recipe
Tempura battered & fried arctic cod with shredded cabbage, chipotle aioli, pickled onions, cotija, and micro cilantro. Served with cilantro lime rice, lime wedges, and choice of salsa.
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Ingredients
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Fish Tacos
Chipotle Aioli
Pickled Onions
Cilantro Lime Rice
Salsa (Optional)
Method
Pickled Onions
- 1
Prepare the Pickled Onions
In a medium bowl, combine the thinly sliced red onions, white vinegar, water, sugar, and salt. Mix well and let it sit for at least 30 minutes to pickle.
Cilantro Lime Rice
- 2
Cook the Rice
In a medium saucepan, combine jasmine rice and water. Bring to a boil, reduce heat to low, cover and simmer for about 15-20 minutes until the rice is cooked. Once done, fluff with a fork.
- 3
Season the Rice
Stir in chopped cilantro, lime juice, and salt into the cooked rice. Set aside and keep warm.
Chipotle Aioli
- 4
Make the Chipotle Aioli
In a small bowl, mix together mayonnaise, minced garlic, chipotle peppers, and lime juice until well combined. Adjust seasoning if necessary.
Fried Fish
- 5
Prepare the Tempura Batter
In a mixing bowl, whisk together the tempura batter mix and cold water until smooth.
- 6
Heat the Oil
In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry the Fish
Dip the Arctic cod fillets into the tempura batter, then gently place them in the hot oil. Fry for about 3-4 minutes or until golden brown. Remove and drain on paper towels.
Assembly
- 8
Assemble the Tacos
Warm the corn tortillas in a dry skillet. Place a few pieces of fried fish on each tortilla, top with shredded cabbage, pickled onions, a drizzle of chipotle aioli, cotija cheese, and micro cilantro.
- 9
Serve
Serve the tacos with cilantro lime rice, lime wedges, and your choice of salsa on the side.
