Baja-Style Fish Tacos
Ingredients
- 6 medium tomatoes, diced
- 1 small onion, diced
- ½ cup chopped fresh cilantro
- 2 tablespoons canned diced jalapeño chile peppers, or more to taste (juice reserved)
- ½ teaspoon garlic salt
- ½ medium lime, juiced
- 3 cups coleslaw mix
- 3 tablespoons ranch dressing
- 2 cups vegetable oil for frying
- 1 (12 fluid ounce) can or bottle Mexican beer
- 1 (9 ounce) box batter mix (such as Shore Lunch)
- 1 pound cod fillets, cut into 2-inch chunks
- 24 (6 inch) corn tortillas
- 2 cups shredded Mexican cheese blend
- 12 lime wedges
- 1 teaspoon Sriracha sauce, or to taste (Optional)
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Combine tomatoes, onion, cilantro, jalapeños, 1 tablespoon jalapeño juice, and garlic salt in a bowl. Pour lime juice over top. Cover with plastic wrap. Refrigerate until needed.
- Toss coleslaw mix and ranch dressing together in a bowl; set aside until needed.
- Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
- Combine beer and batter mix in a bowl. Dip cod into batter to coat.
- Lower cod carefully into the hot oil in batches. Fry until cooked through and coating is golden brown, 4 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining cod.
- Wrap corn tortillas in wet paper towels. Microwave on high until warm, about 1 minute.
- Stack 2 tortillas on a plate; top with cod, Mexican cheese, coleslaw mixture, and tomato salsa. Squeeze 1 lime wedge over top; drizzle with Sriracha. Repeat with remaining tortillas, cod, cheese, coleslaw mixture, tomato salsa, lime wedge, and Sriracha.
Source
Original recipe: View Original