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Baja fish tacos

These fried fish tacos are made up of crispy beer battered cod, pickled purple cabbage, fresh pico de gallo, and topped with a creamy salsa taquera
Prep Time20 minutes
Cook Time25 minutes
Additional Time10 minutes
Total Time55 minutes
Course: Burgers & Sandwiches
Servings: 6 -8
Author: the communal feast

Ingredients

  • 2-3 lb cod or white fish alternative
  • 6-8 corn tortillas
  • 3 roma tomatoes
  • 1/4 cup white onion finely chopped
  • 1/4 cup fresh cilantro finely chopped, more if needed
  • 1 lime
  • 1/4 cup mayo or sour cream
  • oil for frying peanut or vegetable
  • Pickled cabbage:
  • 2 cups shredded purple cabbage loosely packed
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • salt and pepper
  • 1 garlic clove
  • 1 TBS white sugar
  • pink peppercorn optional
  • 1 jalapeno thinly sliced into rounds (optional)
  • Dredging:
  • 1 Mexican lager cold or light beer alternative
  • 1 1/2 cup all-purpose flour
  • 1/3 cup cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • salt
  • 1 TBS smoked paprika
  • Salsa taquera:
  • 2 roma tomatoes roughly chopped
  • 1 white onion roughly chopped
  • 3 cloves garlic
  • 1/3 cup olive oil
  • 3 arbol chilies seeds removed
  • pinch of salt

Instructions

  • To make the salsa: In a medium size pan, heat half the oil. Once hot, add the tomatoes and onions. Cook stirring occasionally for 5 minutes. Once cooked down a bit, add the garlic, and season with salt. Allow to cook 1 minute and add the chilies and cook an additional minute. Transfer all the contents of the pan to a blender and process until smooth. Add the remaining oil. Mix in the mayo and juice from half a lime. Keep refrigerated until ready to serve.
  • To make the pico: Combine chopped tomatoes, onion, cilantro and juice from half a lime in a bowl. Season with a bit of salt and pepper and set aside.
  • Pickled cabbage: Bring to a boil water and apple cider vinegar. Add pink peppercorns if using. When boiling turn off heat. Place shredded cabbage in a large heat proof container (glass preferably). Pour brine overtop and add garlic clove and jalapeno rounds. Let stand for 15 minutes until cooled. Ensure all the cabbage is fully submerged. If you dont have enough liquid simply top up with more water. Shake well and keep refrigerated.
  • Heat oil to 350 degrees F in a cast iron skillet or wok over medium-high heat.
  • Combine all the dredging ingredients in a bowl minus the beer. Pat dry the cod and cut into 1 inch thick fillets. Fillets should be cut so that 1 piece fits perfectly into 1 taco shell. Toss each piece of fish into the flour mixture coating both sides. Transfer to a wire rack set on a rimmed baking sheet. Once all the fish is coated, separate the flour mixture into 2. Slowly add the beer into 1 bowl with the flour whisking until the texture resembles thick pancake batter. Dip each fillet into the beer batter coating both sides and once again into the 2nd bowl with the flour mixture. Carefully place 1 piece at a time into the hot oil. Cook fish until golden brown, flipping the fish halfway through. About 4 minutes per side. Repeat until each fillet is cooked.
  • To assemble: warm tortillas in a pan with a bit of oil for 20-30 seconds flipping halfway. Layer with pickled cabbage, crispy cod, top with freshly made pico and crema. Served with lime on the side.

Notes

To make ahead: To cut back on some of the prep work and time, The pickled cabbage, pico de gallo, and sauce can all be made ahead. Simply make as per directed and keep refrigerated in an air tight container or glass jar with a lid. Both cabbage and sauce will keep up to 1 week. Pico is best kept same day or will keep fresh for 1 day.