Baja Fish Tacos
These Baja Fish Tacos are the bomb! This version uses fresh cod, quickly fried, for a nice yummy crunch. Serve with avocado,
, cabbage, homemade tortillas, and hot sauce. Oh wow, these are good.
12 to 16
Adobo all-purpose seasoning
cut into bite-size pieces
FOR THE BAJA SAUCE
juice of 1 lime
or to taste
Fresh pico de gallo
Mix together the ingredients for the Baja sauce and place in fridge for at least 1 hour.
Heat deep fryer, or 1 inch of oil in a 10-inch heavy pot (2 to 3 inches deep). Bring temp to 350 F.
Meanwhile, wrap tortillas in foil and heat in oven for about 15 minutes at 350° F.
Add all the ingredients for sauce in a bowl and mix. Place in fridge until ready to assemble the tacos.
Stir together the flour and seasonings in a large bowl.
Stir in the beer (batter will be thick).
Gently stir fish into batter to coat.
Lift each piece of fish out of the batter, letting excess drip back into the bowl.
Fry fish in batches, turning once or twice, until nice and golden, about 5 minutes.
Drain on a rack.
Assemble tacos with the warm tortillas, smeared with the Baja sauce, fish, pico de gallo, cabbage, and a squeeze of fresh lime. Add hot sauce to liking.