Baja Fish Taco Dinner Recipe
Two Beer-Battered Cod Fillets wrapped in Corn or Flour Tortillas. Garnished with Cabbage & Cilantro and served with Red Pepper Mayo. Complete with Rice and Choice of Beans
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Ingredients
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Fish Tacos
Red Pepper Mayo
Rice and Beans
Method
Fish Tacos
- 1
Prepare the Batter
In a mixing bowl, whisk together the flour, salt, black pepper, cayenne pepper, and beer until smooth. Let it sit for about 15 minutes.
- 2
Fry the Cod
Heat oil in a deep pan over medium-high heat. Dip each cod fillet into the batter, allowing the excess to drip off, then carefully place in the hot oil. Fry for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.
- 3
Warm the Tortillas
In a dry skillet over medium heat, warm the corn or flour tortillas for about 30 seconds on each side until they are pliable.
- 4
Assemble the Tacos
Place a piece of fried cod on each tortilla. Top with shredded cabbage and chopped cilantro.
Red Pepper Mayo
- 5
Make the Sauce
In a blender, combine mayonnaise, roasted red bell pepper (chopped), lime juice, and garlic powder. Blend until smooth. Adjust seasoning if necessary.
Rice and Beans
- 6
Cook the Rice
In a pot, combine white rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until rice is tender and water is absorbed.
- 7
Heat the Beans
In a small saucepan, heat the canned black beans over medium heat until warmed through. Season with a pinch of salt.
