Baja Fish Tacos Recipe

Prep fish

Pat cod fillets dry with paper towels and cut into 6 equal taco-sized strips (about 2 oz each). Season lightly on both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Make batter

In a bowl whisk together 1 cup flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder and 1 teaspoon kosher salt. In a separate small bowl beat the egg, then whisk in 3/4 cup cold beer or sparkling water until combined. Pour wet into dry and whisk briefly — batter should be slightly thick but still pourable; rest 5 minutes in refrigerator.

Dust and fry

Heat 2 cups vegetable oil in a heavy skillet or pot to 350°F (175°C). Lightly dust each fish strip in 1/4 cup flour (shake off excess), dip into batter to coat completely, then carefully lower into hot oil. Fry in batches 2–3 minutes per side until golden brown and cooked through (internal temp ~145°F/63°C). Remove to a paper towel-lined tray and season immediately with a small pinch of salt. Keep warm in a 200°F oven if needed.

Thinly slice or shred 2 cups red cabbage and place in a bowl with 1/2 cup grated carrot and 2 tablespoons chopped cilantro.

In a small bowl whisk together 2 tablespoons mayonnaise, 1 tablespoon lime juice, 1 teaspoon apple cider vinegar, 1/2 teaspoon honey, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Pour dressing over cabbage mixture and toss to coat. Let sit at least 10 minutes to soften and meld flavors; taste and adjust salt or lime as needed.

Halve and pit 1 ripe avocado. Scoop flesh into a bowl and mash lightly with a fork, leaving some chunky texture. Stir in 2 tablespoons diced tomato, 1 tablespoon finely minced red onion, 1 teaspoon lime juice, 1 tablespoon chopped cilantro, 1/2 minced jalapeño (optional), 1/4 teaspoon kosher salt and a pinch of black pepper. Taste and adjust lime or salt.

Toast the 3 dried guajillo chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burnt. Transfer to a bowl and cover with 1/2 cup very hot water; let soak 10 minutes until softened. Reserve soaking liquid.

In a small skillet heat 1 teaspoon olive oil over medium heat and sauté 1 garlic clove (crushed) and 1/4 cup chopped white onion until translucent, about 2–3 minutes. Transfer garlic and onion to a blender along with the softened guajillos (stems/seeds removed), the reserved soaking liquid (start with 1/4 cup), 1 teaspoon apple cider vinegar, 1/2 teaspoon kosher salt and 1/4 teaspoon ground cumin. Blend until smooth, adding more soaking liquid or stock to reach a pourable sauce consistency (about 1/2 cup total). Taste and adjust salt or acidity. Strain if you prefer a silky sauce.

Warm 4 tortillas: heat in a dry skillet over medium for 20–30 seconds per side or wrap in foil and warm in a 300°F oven for 5–7 minutes.

To assemble each taco, place 1 warm tortilla on a plate, spread about 1.5 tablespoons California guacamole in the center, top with 2 battered cod strips, then a generous spoonful (about 1/4 cup) of purple slaw. Drizzle 1–2 tablespoons guajillo sauce over the slaw and fish. Add a few thinly sliced onion pieces and a sprinkle of cilantro leaves. Serve with fresh lime wedge and hot sauce on the side.

Serve immediately so fried fish stays crisp. Leftover components: store guajillo sauce and guacamole separately in airtight containers; slaw keeps 1–2 days refrigerated (best same day).