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Baja Fish Taco Recipe

Name: Taconetas Baja Fish Taco Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb cod fillets; 0.5 cups all-purpose flour (for dusting); 0.25 cups cornstarch; 1 tsp baking powder; 1 cups cold sparkling water; 1 each large egg; 1 tsp salt; 0.5 tsp black pepper; 4 cups vegetable oil (for frying); 2 each lime wedges (to serve); 3 cups green cabbage, thinly sliced; 1 cups red cabbage, thinly sliced; 0.25 cups fresh cilantro, chopped; 2 each green onion, thinly sliced; 2 tbs lime juice; 2 tbs mayonnaise (for slaw); 1 tsp apple cider vinegar; 0.5 tsp sugar; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups mayonnaise (for chile mayo); 1 tsp chipotle in adobo, minced; 0.5 tsp adobo sauce (from chipotle can); 1 tbs lime juice; 0.5 tsp hot sauce (optional, for heat); 8 each flour or corn tortillas (6-inch); 0.25 cups cotija or feta (optional, crumbled); 0.25 cups extra cilantro leaves (for garnish)

Inspired by Taconeta

Time45m

Serves4

Tempura fried cod, cabbage slaw, chile mayo.

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Ingredients

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Taco Filling (Tempura Fried Cod)

1 lb cod fillets

1/2 cups all-purpose flour (for dusting)

1/4 cups Cornstarch

1 tsp Baking powder

1 cups cold sparkling water

1 each large egg

1 tsp Celtic sea salt

1/2 tsp black pepper

4 cups vegetable oil (for frying)

2 each lime wedges (to serve)

Cabbage Slaw

3 cups green cabbage, thinly sliced

1 cups red cabbage, thinly sliced

1/4 cups Fresh cilantro, chopped

2 each green onion, thinly sliced

2 tbs ReaLime juice

2 tbs mayonnaise (for slaw)

1 tsp Apple cider vinegar

1/2 tsp sugar

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Chile Mayo & Assembly

1/2 cups mayonnaise (for chile mayo)

1 tsp chipotle in adobo, minced

1/2 tsp adobo sauce (from chipotle can)

1 tbs ReaLime juice

1/2 tsp hot sauce (optional, for heat)

8 each flour or corn tortillas (6-inch)

1/4 cups cotija or feta (optional, crumbled)

1/4 cups extra cilantro leaves (for garnish)

Method

Taco Filling (Tempura Fried Cod)

Prepare fish

Pat cod fillets dry with paper towels and cut into 6–8 strips about 1 inch wide. Season lightly on all sides with 0.5 tsp salt and 0.25 tsp black pepper.

Dust fish

Place 1/2 cup all-purpose flour on a plate. Lightly dredge each cod strip in the flour, shaking off excess. This helps the batter adhere.

Make tempura batter

In a bowl, whisk together 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/4 tsp black pepper. In a separate small bowl, beat 1 large egg lightly, then stir in 1 cup cold sparkling water. Combine the wet into the dry mixture with a few quick stirs — batter should be slightly lumpy and cold. If it becomes warm, chill briefly.

Heat oil

Pour about 3 to 4 cups vegetable oil into a deep skillet or pot to a depth of 2 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately.

Fry fish

Working in batches so oil temperature remains steady, dip floured cod strips into the batter, letting excess drip back into the bowl, then carefully lower into hot oil. Fry 2–3 minutes per side until golden and crisp and internal fish temperature reaches 145°F or flakes easily. Use a slotted spoon to transfer to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F oven if necessary.

Finish

Squeeze a little lime juice over the cooked fish just before assembling tacos.

Cabbage Slaw

In a mixing bowl combine 3 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, 1/4 cup chopped cilantro, and 2 thinly sliced green onions.

In a small bowl whisk together 2 tbs mayonnaise, 2 tbs lime juice, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.

Pour the dressing over the cabbage mixture and toss to coat evenly. Taste and adjust seasoning with extra lime or salt as needed. Let sit for 10–15 minutes to meld flavors; chill if prepping ahead.

Chile Mayo & Assembly

Make chile mayo: In a small bowl stir together 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo, 1/2 tsp adobo sauce, 1 tbs lime juice and 1/2 tsp hot sauce (optional). Taste and adjust for heat and acidity. If too thick, thin with 1–2 tsp water.

Warm tortillas: Heat a dry skillet over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a towel to stay warm.

Assemble tacos: Spread about 1 tsp chile mayo onto each warm tortilla. Top with 1 to 2 pieces of tempura cod, a generous 1/3 to 1/2 cup cabbage slaw, a sprinkle of crumbled cotija (about 1 tbsp if using) and a few cilantro leaves. Serve with lime wedges.

Serve immediately so fish remains crisp. Leftover components can be stored separately in the refrigerator: fried fish 1 day (re-crisp in oven), slaw 2–3 days, mayo 4 days.