Description

Baja-style fish tacos are characterized by strips of firm white fish dipped in a thin batter and fried until crisp. They are served on corn tortillas, often doubled up to support the tacos’ ample contents, with crunchy wisps of shredded cabbage, pico de gallo, and a creamy mayonnaise- and crema-based sauce. Sometimes a thin, spicy chile de arbol salsa is drizzled on top for heat, but you can also use your favorite Mexican hot sauce.

Directions

1. Gather the pico de gallo and chipotle sauce ingredients.
2. Make the pico de gallo: Stir together the tomato, onion, cilantro, jalapeño, lime juice, and salt in a medium bowl until well combined; set aside.
3. Make the chipotle sauce: Add crema, mayonnaise, chipotles and adobo sauce, lemon juice, garlic powder, and salt to the bowl of a food processor; process until smooth and well combined, about 30 seconds, stopping to scrape down sides as needed. Transfer to a small bowl; cover and refrigerate until ready to use.
4. Gather the remaining ingredients for fish and the tacos.
5. Prepare the Fish: Pour oil to a depth of 2 inches in a medium Dutch oven; heat over medium-high until a deep-fry thermometer registers 365 F.
6. Cut cod into 5- x 1/2-inch wide strips; season evenly with 3/4 teaspoon of the salt.
7. Whisk together baking powder, garlic powder, oregano, pepper, 3/4 cup (90 grams) of the flour, 1/2 cup (65 grams) of the cornstarch, and the remaining 3/4 teaspoon salt in a large bowl until combined. Whisk in beer and mustard until smooth.
8. Whisk together remaining 1/4 cup (30 grams) flour and remaining 1/4 cup (30 grams) cornstarch on a large plate. Dredge 3 to 4 pieces of cod in flour mixture, shaking off excess. Coat evenly in batter, allow excess to drip off.
9. Add battered cod to hot oil; fry, flipping occasionally, until golden brown and crisp, about 3 minutes, adjusting heat as needed to maintain oil temperature.
10. Transfer fried cod with a spider strainer or slotted spoon to a paper towel-lined baking sheet. Repeat with remaining cod, flour mixture, and batter
11. While cod fries, heat a medium nonstick or cast-iron skillet or griddle over medium; add tortillas and heat until warm, 30 seconds to 1 minute per side. Transfer to a platter and cover with a damp towel; keep warm.
12. To assemble, divide cabbage and fried cod evenly among tortillas. Spoon pico de gallo over top; drizzle with chipotle sauce and garnish with cilantro. Serve immediately with lime wedges and hot sauce as well as any extra chipotle sauce and pico de gallo.