Baja Fried Fish Tacos With Spicy Cabbage Slaw |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I love these fish tacos. You can find them in many California areas. You can either order the fish grilled or fried and because I love deep fried food, it's always fried fish for me when ordering or making them. Besides the spicy cabbage slaw I also like to top the whole thing with mounds of salsa and taco sauce. Goes great with Pacifico! Ingredients:
1 cup salsa |
1/3 cup mayonnaise |
vegetable oil (for deep frying) |
3/4 cup beer, plus |
2 -3 tablespoons beer |
3/4 cup all-purpose flour |
1/2 teaspoon salt |
1 -1 1/4 lb cod fish fillet, cut into 2 inch cubes |
8 corn tortillas |
4 cups coleslaw mix |
8 lime wedges |
Directions:
1. In a small bowl, mix salsa and mayonnaise; set aside.
2. In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth.
3. Using a fork, coat fish pieces in batter. Working in 2 batches, slide coated fish into hot oil. Fry until golden, about 4 minutes per batch. Lift out with a slotted spoon and drain briefly on paper towels; keep warm.
4. In a dry hot skillet, warm corn tortillas individually for 1-2 minutes per side. Stack on top of each other and keep warm in the oven.
5. To assemble, place 2 corn tortillas each on 4 individual plates.
6. Put 1/2 cup of cabbage on each tortilla. Drizzle 2 tablespoons of the salsa mixture over each one. Evenly distribute fish pieces over the salsa and cabbage. Serve with lime wedges.
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