Baja-Style Fish Tacos

Baja-Style Fish Tacos

Total Time
1h 25m
27m prep · 58m cook
Servings
4 people
Rating
Difficulty
Medium
21 views

I came up with this Baja-style fish taco recipe after eating fish tacos from a street vendor in Ensenada, Mexico. The salsa can be made a day in advance for the flavors to blend.

Ingredients

  • 6 medium tomatoes , diced
  • 1 small onion , diced
  • 0.5 cups chopped fresh cilantro
  • 2 tablespoons canned diced jalapeño chile peppers , juice reserved
  • 0.5 teaspoons garlic salt
  • 0.5 medium lime , juiced

Instructions

  1. 1

    Combine tomatoes, onion, cilantro, jalapeños, 1 tablespoon jalapeño juice, and garlic salt in a bowl. Pour lime juice over top. Cover with plastic wrap. Refrigerate until needed.

  2. 2

    Toss coleslaw mix and ranch dressing together in a bowl; set aside until needed.

  3. 3

    Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

  4. 4

    Combine beer and batter mix in a bowl. Dip cod into batter to coat.

  5. 5

    Lower cod carefully into the hot oil in batches. Fry until cooked through and coating is golden brown, 4 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining cod.

  6. 6

    Wrap corn tortillas in wet paper towels. Microwave on high until warm, about 1 minute.

  7. 7

    Stack 2 tortillas on a plate; top with cod, Mexican cheese, coleslaw mixture, and tomato salsa. Squeeze 1 lime wedge over top; drizzle with Sriracha. Repeat with remaining tortillas, cod, cheese, coleslaw mixture, tomato salsa, lime wedge, and Sriracha.

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Nutrition Facts

Per serving

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