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Baja Fish Taco Recipe

Ingrid Beer
  • 85 minutes
  • Serves 4
  • Save

INGREDIENTS

1 cup

mayo

1/2 cup

sour cream

5 cloves

garlic

1 tbsp

lime zest

1 tbsp

lime juice

1/4 tsp

cayenne pepper

1/4 tsp

(slightly heaping) salt

1 tsp

orange zest

1/4 cup

fresh-squeezed orange juice

1 tbsp

lime juice

salt

black pepper

1 tsp

agave or honey

1/4 cup

olive or avocado oil

4 cups

thinly shredded green cabbage

2 cups

thinly shredded red cabbage

1/4 cup

cilantro leaves, roughly chopped

1 1/4 lb

cod, cut into short strips or bite-size chunks

Salt

Black pepper

cayenne pepper

1/2 tsp

ground cumin

1/2 tsp

ground coriander

1/2 tsp

granulated garlic

1 1/2 cups

all-purpose flour

1

bottle of beer (I used a Mexican lager)

Vegetable oil, for frying (about 3 cups)

Corn tortillas, warm (about 24 tortillas so you can double up on each taco)

Cilantro leaves, lime, sliced radishes, for garnish

View Detailed Directions

NOTES

  • slaw adjustments: add some jalapeño, try substituting lemon zest and juice for 1/2 the orange; tilapia and mahi mahi work well

    Chandler Horsley • 2018-12-10

7 people Recommend This Recipe