3. Baja Fish Tacos
A California favorite, these delicious tacos will quickly become a requested meal at your house.
- 1 pound fresh cod or Mahi Mahi filets, cut into 3 ounce pieces
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- 1 beer, any kind (Mexican beers work great–try Corona or Modelo)
- ½ cup Mexican crema
- ½ cup mayonnaise
- Juice of one lime
- 1 jalapeño pepper, deseeded and finely diced
- ½ teaspoon ground cumin
- 1 teaspoon ground cayenne pepper
- 1 bag shredded cabbage mix
- Corn tortillas
- Oil, for frying
Make the fish batter by mixing together flour, salt, and cornstarch. Add egg and beer and gently stir. The batter will be lumpy. Dip fish into batter and fry in a deep fryer set at 375, or in a deep frying pan on the stove. Fry until a deep golden brown, and set on paper towels to drain until ready to serve.
While the fish is cooking, pour mayo into a glass bowl and mix in the crema, lime juice, jalapeño, cumin, and cayenne. Assemble the tacos by placing one or two pieces of fish in a warm tortilla and topping with shredded cabbage and a dollop of sauce.
You can lighten these tacos up by skipping the batter. Marinate the fish in a combination of extra virgin olive oil, orange juice, cilantro, and chili powder. Then grill or sauté, wrap in warm tortillas, and top with cabbage and sauce.