Baja-Style Fish Tacos
Description
This recipe for Baja-style fish tacos is made with beer-battered cod, a creamy coleslaw, salsa fresca, and Mexican cheese. You can make the salsa ahead.
Ingredients
•
6 medium tomatoes, diced
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1 small onion, diced
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1/2 cup chopped fresh cilantro
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2 tablespoons canned diced jalapeno peppers, or more to taste (juice reserved)
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1/2 teaspoon garlic salt
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1/2 medium lime, juiced
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3 cups coleslaw mix
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3 tablespoons ranch dressing
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2 cups vegetable oil for frying
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1 (12 fluid ounce) can or bottle Mexican beer
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1 (9 ounce) box batter mix (such as Shore Lunch®)
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1 pound cod fillets, cut into 2-inch chunks
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24 (6 inch) corn tortillas
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2 cups shredded Mexican cheese blend
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12 lime wedges
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1 teaspoon Sriracha sauce, or to taste
Directions
1
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.
2
Toss coleslaw mix and ranch dressing together in a bowl; set aside until needed.
3
Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
4
Combine beer and batter mix in a bowl. Dip cod into batter to coat.
5
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.
6
Wrap corn tortillas in wet paper towels. Microwave on high until warm, about 1 minute.
7
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.