Baja Fish Tacos

 Baja Fish Tacos

Firm white fish strips are dipped in a thin batter and cooked till crisp to make Baja-style fish tacos. They are served with crunchy wisps of shredded cabbage, pico de gallo, and a creamy mayonnaise and crema-based sauce over corn tortillas that are frequently doubled up to hold the tacos' substantial ingredients. To add spice, a small trickle of chile de arbol salsa is occasionally used, but you can also use your preferred Mexican hot sauce.

Go with the freshest fish when choosing it for Baja-style fish tacos. Any white fish with a firm flesh, such snapper, halibut, grouper, or cod, is a terrific option. To ensure that the fish peeks out appetisingly over the edge of the tortilla, bear in mind that the fish strips you cut should be just a little bit longer than the tortilla's diameter.

Ingredients:

For the Fish

• frying with canola oil

• Cod fillets, 1 pound, skinless

• 1 and a half tablespoons of salt, divided

• one tablespoon of baking powder

• 1 teaspoon of powdered garlic

• a half-teaspoon of dried oregano

• Black pepper, 1/4 teaspoon

• 1 cup (120 grammes) (120 grams) 3/4 cup of all-purpose flour (95 grams) divided cornflour

• 1 cup Mexican light beer (such as Modelo)

• mustard, two teaspoons, yellow

For the Tacos

• 12 yellow 5-inch corn tortillas

• Green cabbage, shredded into two cups.

• the serving of lime wedges

• To offer your preferred Mexican hot sauce

For the Pico de Gallo

• 6 medium plum tomatoes, chopped coarsely, cored, and weighed at around 1 1/2 pounds.

• 1/2 cup finely sliced white onion 1/4 cup fresh cilantro, plus garnishing leaves

• 1 medium jalapeo, minced after being seeded

• 2 teaspoons of lime juice, fresh

• 1 teaspoon of salt, fine

For the Chipotle Sauce

• 1/3 cup Mexican crema

• 1/3 cup of mayo

• 2 cans of chipotle chiles and 4 tablespoons of canned adobo sauce

• 4 teaspoons of lemon juice, fresh

• 1 teaspoon of powdered garlic

• 0.5 teaspoons of salt, fine

STEPS TO MAKE IT

Step 1:

Amass the ingredients for the chipotle sauce and pico de gallo.

Step 2:

In a medium bowl, combine the tomato, onion, cilantro, jalapeo, lime juice, and salt; put aside while you prepare the pico de gallo. To make the chipotle sauce, put the crema, mayonnaise, chipotles, lemon juice, garlic powder, salt, and adobo sauce in the bowl of a food processor. Process until thoroughly blended and smooth, about 30 seconds, pausing occasionally to scrape down the sides. When ready to use, transfer to a small bowl, cover, and chill.

Step 3:

In a medium bowl, combine the tomato, onion, cilantro, jalapeo, lime juice, and salt; put aside while you prepare the pico de gallo. To make the chipotle sauce, put the crema, mayonnaise, chipotles, lemon juice, garlic powder, salt, and adobo sauce in the bowl of a food processor. Process until thoroughly blended and smooth, about 30 seconds, pausing occasionally to scrape down the sides. When ready to use, transfer to a small bowl, cover, and chill.

Step 4:

Cod should be cut into 5- by 1/2-inch wide strips before being uniformly salted with 3/4 teaspoon of salt. In a large bowl, add the remaining 3/4 teaspoon salt, the baking powder, garlic powder, oregano, pepper, 3/4 cup (90 grammes) of flour, 1/2 cup (65 grammes), and cornflour. Beer and mustard are added while whisking.

Step 5:

On a large plate, stir the remaining 1/4 cup (30 grammes) flour and 1/4 cup (30 grammes) cornflour together. Shake off extra flour after dredging 3 to 4 pieces of cod in it. Let excess batter to trickle off after coating evenly.

Step 6:

In hot oil, add battered cod; cook, stirring regularly, for about 3 minutes, or until golden brown and crisp, maintaining oil temperature as necessary.Use a spider sieve or slotted spoon to transfer the cooked fish to a baking sheet lined with paper towels. Repeat with the remaining batter, cod, and flour mixture.

Step 7:

While the cod cooks, preheat the tortillas for 30 to 1 minute on each side in a medium nonstick or cast-iron skillet or griddle. Place on a dish and keep warm by covering with a moist towel.

Step 8:

Divide cabbage and fried cod equally among tortillas before assembling. Add some pico de gallo, chipotle sauce, and cilantro for decoration. Serve right away with lime wedges, spicy sauce, additional chipotle sauce, and pico de gallo if desired.