Description
These Baja Fish Tacos bring a delicious, crispy twist to classic tacos with lightly battered and fried fresh cod, tangy citrus slaw, and a creamy chipotle mayo. Perfectly seasoned and assembled on warm corn tortillas, they offer a vibrant, fresh, and satisfying meal ideal for gatherings or casual dinners.
Ingredients
Fish and Batter
- 1 1/2 - 2 pounds fresh cod (sliced into 1x2 inch pieces)
- 1 cup all purpose flour
- 1/2 cup panko bread crumbs
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 cups canola oil (for frying)
Citrus Slaw
- 2 cups cole slaw mix
- 1/2 cup chopped cilantro
- 2 tablespoons lime juice
- 2 tablespoons pineapple juice
- 1/8 teaspoon salt
Chipotle Mayo Sauce
- 1/2 cup mayonnaise
- 1 teaspoon honey
- 1 teaspoon adobo sauce
Assembly
- 1 package white corn tortillas
- 1-2 avocados (thinly sliced)
Instructions
- Prepare Citrus Slaw: Combine cole slaw mix, chopped cilantro, lime juice, pineapple juice, and 1/8 teaspoon salt in a small mixing bowl. Mix well and set aside to allow flavors to meld.
- Make Chipotle Mayo: In a separate small bowl, blend together mayonnaise, honey, and adobo sauce until smooth. Set aside for topping the tacos later.
- Slice and Dry Fish: Cut the fresh cod into 1x2 inch pieces. Pat each piece dry thoroughly with paper towels to help the batter stick better and prevent excess splattering during frying. Set aside.
- Prepare the Batter: In a medium mixing bowl, thoroughly combine the all-purpose flour, panko bread crumbs, cumin, garlic powder, onion powder, chili powder, and 1 teaspoon salt. Mix until uniform and no clumps remain.
- Heat Oil for Frying: Pour canola oil into a medium skillet until about 1 inch deep. Heat the oil over medium-high heat until it reaches 350°F, suitable for frying.
- Fry the Fish: Working in small batches, dip each cod piece into the prepared batter, ensuring an even coat. Carefully add the battered fish to the hot oil and fry for about 2 minutes per side, or until golden brown and the internal temperature reaches 145°F. Avoid overcrowding the pan.
- Drain Fish: Remove the fried fish from oil and place on a wire rack to drain excess oil and maintain crispiness. Repeat frying process until all fish pieces are cooked.
- Prepare Tortillas and Assemble: Warm the white corn tortillas to your preference. To assemble each taco, layer with fried fish pieces, a generous helping of citrus slaw, sliced avocado, and finish with a drizzle of chipotle mayo. Garnish with additional cilantro if desired. Serve immediately.
Notes
- You can adjust the spiciness by varying the amount of adobo sauce in the chipotle mayo.
- Using a wire rack to drain fried fish keeps the coating crispier compared to paper towels.
- Make sure the oil temperature is steady at 350°F to ensure even frying and avoid greasy fish.
- Leftover fried fish can be reheated in an oven to maintain crispness.
- For gluten-free option, substitute flour and panko with gluten-free alternatives.
- Serve immediately for best texture and flavor.
