Baja Fish Tacos Recipe
- Prep Time: 30 Minutes
- Cook Time: 4 Minute/Batch
- Total Time: 50 Minutes
- Yield: 12-14 Mini Tacos
Ingredients
Fish Tacos:
- 12-16 oz. cod, tilapia or mahi mahi
- 1 ¼ cup all-purpose flour, divided
- ¼ cup Clabber Girl®️ Corn Starch
- 1 tsp. salt plus more for after cooking
- ½ tsp. Clabber Girl®️ Baking Powder
- 1 – 12 oz. lager beer
- Crisco®️ Pure Vegetable Oil for frying
- 1 box Ortega®️ Yellow Corn Mini Taco Slider Shells
- 1 bottle Ortega®️ Original Taco Sauce
- 1 ½ C. pickled red cabbage
- ¾ C. prepared guacamole
- Fresh cilantro
- Lime wedges
Pickled Cabbage:
- ½ head red cabbage (about 8-10 oz.)
- 1 ¼ C. water
- 1 ¼ C. apple cider vinegar
- 1 Tbsp. granulated sugar
- 1 tsp. salt
- ¼ tsp. red pepper flakes
Directions
Fish Tacos:
- Cut fish into 1 ½ -inch chunks and toss in a bowl with ¼ cup of flour.
- In a separate bowl, whisk together the remaining flour, corn starch, 1 tsp. salt and baking powder.
- Pour in the beer slowly while whisking until well blended (batter will be thin).
- Place flour coated pieces of fish in the beer batter and submerge to coat. You can leave the fish in the batter while the oil is heating.
- In a heavy-bottomed saucepan or a deep fryer, heat about 3-4 inches of oil to 350°F.
- Remove pieces of fish from the batter using tongs and gently place them in the pre-heated oil. Fry the fish in batches to not overcrowd the fryer.
- Cook 3-4 minutes or until golden brown. Remove pieces from oil and drain on a paper towel lined plate. Sprinkle with salt immediately. Repeat with remaining fish.
- Heat mini taco shells according to package directions.
- Fill shells with fried fish and top with pickled cabbage, guacamole and fresh cilantro. Drizzle with taco sauce and a squeeze of fresh lime juice.
Pickled Cabbage:
- Shred the cabbage into thin strips and place into 2-quart jars.
- Combine the remaining ingredients in a medium saucepan and bring to a boil.
- Pour the liquid over the cabbage in the jars. Make sure the liquid covers all the cabbage. If not, add equal amounts of water and vinegar to cover.
- Place lids on the jars and refrigerate for 2 hours.
