Baja-Style Fish Tacos
The perfect combination of crispy batter and fresh flavor. These Baja-style tacos are filled with crispy beer-battered cod, shredded cabbage and a tangy involves deep-fried white-fleshed fish, crunchy coleslaw, and a tangy salsa verde sauce spiked with our Desert Pepper Tequila Blend.
Difficulty: Easy
Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4
| Ingredients: | |
| Slaw: | |
| 1 1/2 cup | Shredded Cabbage or Coleslaw Mix |
| 1 T | Red Onion, minced |
| 1 T | Cilantro, chopped |
| 1 T | Apple Cider Vinegar |
| 1/2 tsp | Vegetable Oil |
| 1/2 tsp | Desert Pepper |
| 1/8 tsp | Kosher Salt |
| Sauce | |
| 2 T | Mayonnaise |
| 1 T | Sour Cream |
| 1 T | Salsa Verde |
| 1 T | Cilantro, chopped |
| 1 tsp | Desert Pepper |
| Fish & Batter | |
| 1 lb. | Cod or Tilapia, sliced into 2"x1/2" pieces |
| 1 cup | All-Purpose Flour |
| 1/2 tsp | Desert Pepper |
| 1 cup | Pilsner [Mexican-style beer] |
| Corn or Flour Street-Taco Tortillas |
Instructions:
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Make the slaw: In a glass mixing bowl, whisk together vinegar, oil, and seasonings. Add in cabbage, onion, and cilantro, and toss to coat. Set aside while preparing fish.
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Make the sauce: Whisk all ingredients together in a glass mixing bowl. Cover and refrigerate until ready to use for assembly.
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Rinse fish under cold water. Transfer to paper towel-lined sheet tray and gently pat dry. Season generously with Desert Pepper.
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Whisk all ingredients together in a mixing bowl.
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Dredge fish in batter and shake off excess. In deep saucepan, add vegetable oil, 1 inch high. Heat oil to 350 F. Fry fish [in batches] 2 to 3 minutes, until golden. Place a wire rack on foil-lined sheet tray, then transfer fried fish to rack. Season with additional Desert Pepper.
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Line grilled corn or flour street tacos on sheet tray. Spread a thin amount of sauce on each tortilla. Then add 2 fish filets and then top with slaw mixture and additional sauce. Sprinkle with cilantro and serve with lime wedges.
