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Mexican Baja Fish Tacos

Catalina Castravet
  • 40 minutes
  • Serves 12

INGREDIENTS

5 cups

shredded red cabbage

1

small red onion (sliced)

1/4 cup

cilantro (chopped)

1/4 cup

red wine vinegar

2 tbsp

vegetable oil

juice of 1 lime

zest of 1 lime

1/2 tsp

salt

1 cup

mayonnaise

2 tbsp

lime juice

3

canned chipotle chiles in adobo sauce (roughly chopped)

2 cloves

garlic (minced)

1 1/2 lb

tilapia fillets (cut into about 1-inch wide x 4-inch long strips)

1 cup

all-purpose flour

1 tsp

salt

1/2 tsp

ground black pepper

1 tsp

paprika

1/4 tsp

cumin

1 cup

beer (or seltzer)

Vegetable oil (for frying)

Soft corn or flour tortillas (warmed)

Lime wedges