Baja Fish Tacos
Servings: 12
Calories: 282kcal
Ingredients
Fresh Salsa
- 6 Roma tomatoes, diced
- 1 red onion, diced
- 1/2 cup cilantro, chopped
- 2 tablespoons jalapeno peppers, diced
- 1/2 teaspoon garlic salt
- 1/2 lime, juiced
- 1 avocado, sliced
Taco Slaw
- 3 cups coleslaw mix
- 3 tablespoons (43.5 g) ranch dressing
Fish Taco Sauce
- 1/2 cup (115 g) sour cream
- 1 tablespoon (14.5 g) ranch dressing
Fish
- 2 cups (436 g) vegetable oil, for frying
- 1 9 ounce package beer batter mix
- 1 12 ounce (356.4 g) bottle of beer
- 12 small-medium flour tortillas
- 1 pound cod fillets, cut into 1-inch chunks
- 2 cups shredded Mexican cheese
- 2 limes, sliced into wedges
- chile-garlic sauce, to taste (optional)
Instructions
Fresh Salsa
- In a medium bowl, mix together tomatoes, onion, cilantro, jalapeno peppers, avocado, garlic salt, and lime juice.
- Refrigerate for 10-15 minutes (or longer).
Taco Slaw
- Toss coleslaw mix with ranch dressing in a bowl, set aside.
Fish Taco Sauce
- In a small bowl combine sour cream and ranch dressing.
- Refrigerate for 10-15 minutes (or longer).
Fish
- Heat oil in a deep-fryer or large saucepan to 350 °F.
- Stir batter mix and beer together in a bowl.
- Dry cod pieces thoroughly before putting them into the batter.
- Dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and the coating is brown, 4 to 5 minutes. Do not overcrowd the pan.
- Remove cod with a slotted spoon and drain on a paper towel-lined plate.
- To serve, lay tortilla flat on a plate, top with taco slaw, 2-3 pieces of fried fish, a sprinkle of cheese, and fresh salsa.
- Drizzle with fish taco sauce, chile-garlic sauce, and lime juice if desired.
- Repeat with tortillas.
Video
Nutrition
Serving: 1Taco | Calories: 282kcal