Baja Fish Tacos
Source of Recipe
Jacobs Granny
List of Ingredients
Baja Fish Tacos
6 tomatoes, diced
1 small onion, diced
1/2 cup chopped fresh cilantro
2 Tbsp canned diced jalapeno peppers or more to taste (juice reserved)
1/2 tsp garlic salt
1/2 lime, juiced
3 cups coleslslaw mix
3 Tbsp ranch dressing
2 cups vegetable oil for frying
1 - 9 ounce box batter mix, such as Shore Lunch, or Drakes
1 - 12 ounce bottle of mexican beer
24 corn tortillas
1 lb cod fillets, cut into 2 inch chunks
2 cups shredded mexican cheese blend
2 limes, sliced into wedges
1 dash chile garlic sauce, such as Sruracha: optional
Recipe
Mix tomatoes, onion, cilantro, jalapeno pepper, 1 tbsp juice from jalapeno peppers, and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca.
Cover bowl with plastic wrap and chill while preparing fish.
Toss coleslaw mix with ranch dressing in bowl; set aside for flavors to blend.
Heat oil in a deep fryer or large saucepan to 350 degrees F.
Stir batter mix and beer together in a bowl.
Wrap corn tortillas in wet paper towels and set aside.
Dip cod in batter mix; fry coated cod in batches in hot oil until cod is cooked through and coating is browned, 4 to 5 minutes.
Remove cod with slotted spoon and drain on a paper towel lined plate.
Microwave corn tortillas on high until warmed, about 1 minute.
Stack 2 tortillas on a plate; top with fish, a sprinkle of mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from a lime wedge.
Drizzle with chile-garlic sauce.
Repeat with remaining ingredients.
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