Jaron Dubinsky is currently the Executive Sous Chef of the Montage resort located in Los Cabos, Mexico. Originally from Boston, Massachusetts, Jaron was intrigued by his grandparents brilliant cooking at a young age. After studying international relations and business, Jaron graduated from The Cambridge School of Culinary Arts. Jaron went on to work at some of Boston's premier restaurants and brasseries with a focus on classical French cuisine. With almost 15 years of experience as a chef, Jaron has worked and traveled abroad while perfecting his craft.
Baja Fish Tacos
Make Ahead of Time
Quick Pickled Red Onions
This can be made up to 2 weeks in advance.
- ½ cup white vinegar
- 1 Tbsp sugar
- 1½ tsp kosher salt
- 1 cup water
- 1 red onion, thinly julienned
- Whisk first 4 ingredients in a small bowl until sugar and salt is dissolved.
- Place sliced onions in a jar or tupperware container and pour vinegar mixture over the onions. Let sit at room temperature for 1 hour. Cover and chill. Drain onions before using.
- ½ small head green cabbage, thinly julienned
- 1 small carrot, thinly julienned or grated
- ¼ cup chopped cilantro
- 1 Tbsp orange juice
- 1 tsp agave syrup or honey
- 2 tsp olive oil
- 1 tsp kosher salt
- 1 tsp ground black pepper
- Gently mix all ingredients until well incorporated. Keep cold.
Baja SauceMake up to 1 hour before serving to let flavors meld.
- ½ cup sour cream
- ½ cup mayonnaise
- 1½ Tbsp canned adobo puree or chipotle hot sauce
- 2 Tbsp fresh squeezed lime juice
- 1 garlic clove, finely minced
- 1 tsp kosher salt
- Combine all ingredients, stir well.
- ¾ cup ice cold Topo Chico or club soda
- 2½ tsp yellow mustard
- 1 cup Kikkoman Tempura Batter Mix
- 2 tsp kosher salt
- In a medium bowl, whisk together the cold water and mustard until combined.
- Gently and gradually whisk in the flour and salt until smooth and well incorporated. Do not over-whisk! Keep cold.
Preparing the Baja Fish Tacos
- 2 small white fish fillets, deboned & cut into strips (cod, halibut, snapper, and grouper all work)
- 2 Tbsp blackening spice
- 1 package 4-6 inch flour tortillas
- 4-5 cups canola or vegetable oil for frying
- Tempura Batter
- Baja Sauce
- Cole Slaw
- Quick Pickled Red Onions
- 1 bunch fresh cilantro, washed and dried
- 1 whole avocado
- 4 limes
- Season the raw fish generously with blackening spice and set aside.
- Heat the flour tortillas in a pan and keep warm wrapped in a kitchen towel.
- Heat 4-5 cups of vegetable oil in a deep, heavy bottomed Stock Pot. Bring the oil to 350 F.
- Dip the fish in the tempura batter to coat completely while allowing the excess to drip off. Carefully place the battered fish into the oil and fry until golden brown, approximately 5 minutes. Do not overcrowd pot and try to keep the temperature at 350 F.
- Remove fish from oil with a slotted spoon or tongs and drain on a paper towel.
- Place fried fish in a tortilla. Spoon some of the Baja Sauce on top, then add some of the Cole Slaw and Pickled Onions. Garnish with a small sprig of cilantro and a slice of avocado and serve with a lime wedge on the side.