Author Pam - For the Love of Cooking / Original by The Cozy Apron
Ingredients
Creamy Baja Sauce:
1cupmayonnaise
½cupsour cream
5 cloves of garlic, minced
1tbsplime zest
1tbsplime juice, more if desired
¼tspcayenne pepper
Sea salt, to taste
Citrus Slaw:
¼cupolive oil
¼cupfreshly squeezed orange juice
1tsporange zest
1tbsp lime juice
1/4-1/2tsphoney, if needed
Sea salt and freshly cracked pepper, to taste
6cupscabbage slaw mix (or 4 cups of green & 2 cups of purple)
½cupfresh cilantro, chopped
Baja Fish Tacos:
1 ¼ lbcod, cut into short strips or bite-sized chunks
½tspground cumin
½ tspground coriander
½tspgarlic powder
Sea salt and freshly cracked pepper, to taste
1 ½cupsflour (seasoned with sea salt and pepper, to taste)
1(12 oz)bottle of Mexican lager
Vegetable oil for frying
Other Ingredients:
Corn tortillas, warmed
Radishes, thinly sliced
Cilantro, for serving
Lime wedges, for serving
Hot sauce, for serving
Instructions
Creamy Baja Sauce:
Make the creamy Baja sauce by combining the mayonnaise, sour cream, minced garlic, lime zest, lime juice, cayenne pepper, and salt to taste in a food processor; blend until creamy. Add some sriracha, to taste, if you'd like it extra spicy. Set aside to allow the flavors to mingle.
Citrus Slaw:
Make the citrus slaw vinaigrette by combining the fresh-squeezed olive oil orange juice, orange zest, lime juice, honey, and sea salt, and freshly cracked pepper, to taste, together in a jar; whisk until well combined. Set aside to allow flavors to mingle. Side Note: Toss the vinaigrette with the cabbage mixture and cilantro right before serving the tacos so the cabbage stays crisp.
Baja Fish Tacos:
Make the fish tacos by adding your pieces of cod to a bowl and season them evenly with the cumin, coriander, garlic powder, cayenne pepper, and sea salt, and freshly cracked pepper, to taste; set aside to marinate for a few minutes.
Line a baking sheet with foil then place wire racks on top to hold the cod after frying.
Add enough vegetable oil to a large deep skillet so it's about 1-2 inches deep to shallow fry or use a deep pot with 3 cups of oil to deep fry. Heat the oil overheat over medium-high heat until about 365 degrees.
While the oil heats, season the flour with sea salt and freshly cracked pepper, to taste then slowly pour in the beer and whisk just until smooth.
Once the oil is hot, dip the pieces of seasoned cod into the batter and place into the oil to fry in batches for about 2-3 minutes on each side for shallow frying or 3-4 minutes for the deep fry, or until pieces of cod are golden brown and crispy. Set the fried fish on the prepared baking sheet and fry the remaining fish.
To assemble the tacos, toss the slaw with the vinaigrette until well combined.
Heat the corn tortillas over a gas flame for several seconds on each side (if possible) or in the microwave wrapped in a moist towel for a few seconds until pliable.
Add a few pieces of fried cod on the warm tortilla then top with slaw, radishes, and creamy Baja sauce. Serve immediately. Enjoy.