Go Back
–+ servings
Baja Fish Tacos
Print

Baja Fish Tacos with Citrus Slaw

Course Main
Cuisine Mexican
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 4
Author Pam - For the Love of Cooking / Original by The Cozy Apron

Equipment

  • Baking Sheet
  • Wire Cooling Rack
  • Deep, Large Skillet

Ingredients

Creamy Baja Sauce:

  • 1 cup mayonnaise
  • ½ cup sour cream
  • 5 cloves of garlic, minced
  • 1 tbsp lime zest
  • 1 tbsp lime juice, more if desired
  • ¼ tsp cayenne pepper
  • Sea salt, to taste

Citrus Slaw:

  • ¼ cup olive oil
  • ¼ cup freshly squeezed orange juice
  • 1 tsp orange zest
  • 1 tbsp lime juice
  • ¼-½ tsp honey, if needed
  • Sea salt and freshly cracked pepper, to taste
  • 6 cups cabbage slaw mix (or 4 cups of green & 2 cups of purple)
  • ½ cup fresh cilantro, chopped

Baja Fish Tacos:

  • 1¼ lb cod, cut into short strips or bite-sized chunks
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp garlic powder
  • Sea salt and freshly cracked pepper, to taste
  • 1½ cups flour (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

  • Prepare 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.
    Prepare the citrus slaw vinaigrette by combining the fresh-squeezed olive oil, orange juice, orange zest, lime juice, honey, 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.
    Season the fish by adding cod to a bowl and seasoning them evenly with the cumin, coriander, garlic powder, cayenne pepper, sea salt, and freshly cracked pepper to taste; set aside to marinate for a few minutes.
  • Line a baking sheet with foil, then place a wire rack on top to hold the cod after frying it.
  • Heat the oil by adding enough vegetable oil to a deep, large 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 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, cook the fish by dipping the seasoned cod into the batter and placing them in the oil to fry in batches for about 2-3 minutes on each side for shallow frying or 3-4 minutes for deep frying, or until the cod is golden brown and crispy. Set the fried fish on the wire cooling rack and fry the remaining fish.
  • To finish the taco ingredients, toss the slaw with the vinaigrette until well combined.
  • Cook the corn tortillas over a gas flame for several seconds on each side (if possible) or in the microwave for a few seconds until pliable.
  • To assemble the tacos, add a few pieces of fried cod on the warm tortilla, then top with slaw, radishes, and creamy Baja sauce.
  • Serve immediately. Enjoy.