Taste the Flavors of San Diego
Baja Fish Tacos
by Debbie Kornberg
Ingredients
Serves 4
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Cabbage Slaw Ingredients:
½ cup mayonnaise
½ Baja Fish Taco Seasoning Blend
¼ salt
1 lime, juiced
1 Tbsp. agave or honey
2 cups cabbage (purple and/or green)
Taco Ingredients:
1 cup flour
2 tsp. + 1 tsp. Baja Fish Taco Seasoning Blend
1/2 tsp. salt + a little extra
1 egg
1 cup beer (Can use 1 cup water. If you water, then add an additional 2 tbsp. flour.)
1 lb. fish (Cod, Mahi Mahi, or Tilapia)
vegetable oil
2 baby carrots
1 lime
4 flour or corn small tortillas
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Extra Toppings
1 avacado
shredded cheese, Mexican blend
your favorite salsa
Instructions
Cabbage Slaw Instructions
In a bowl combine mayonnaise, Baja Fish Taco Seasoning Blend, salt, lime juice, agave. Mix well. Place cabbage in a separate bowl and add half of the mayo sauce. Mix in well.
Fish Instructions
In a bowl, combine flour, 2 tsp. Baja Fish Taco Seasoning and salt. Combine well. Next add beer and eggs. Mix batter well. Set aside. Cut fish into 8 even strips. Sprinkle 1 tsp. of and a little salt on each of the 8 fish strips on top. Rub into fish. Heat up frying pan with oil. Add enough so the fish will submerge into the oil halfway. Add two baby carrots into the oil. (Trust me on this, it will help prevent the fish from burning when in the oil.) Turn on stove to high heat. Once the carrots start to bubble, turn the heat down to medium high heat. Place each piece of fish into batter and then carefully into the hot pan. (BE CAREFUL of SPLATTERING OIL). Cook fish until golden brown on each side. Using a thermometer, the fish should have an internal temperature of 140 – 145 degrees. Once fish is cooked, remove from oil and place a dish lined with a paper towel.
Putting It All Together
Putting it all together. Heat up tortillas on stove gently until they are warm. Place tortilla on plate and add a piece of cooked fish with cabbage slaw and your favorite fixings. Have some extra lime wedges on hand to juice over fish. Enjoy!