Baja Fish Tacos

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Baja Fish Tacos

Here's a recipe for Baja Fish Tacos from Executive Sous Chef Jaron Dubinsky of Montage Los Cabos that utilizes a Made In Stock Pot!

Team Made In

NaN Hours

2 Servings

Medium

Ingredients

For the Quick Pickled Red Onions
½ cup white vinegar
1 tablespoon sugar
1½ teaspoon kosher salt
1 cup water
1 red onion, thinly julienned

For the Cole Slaw
½ small head green cabbage, thinly julienned
1 small carrot, thinly julienned or grated
¼ cup chopped cilantro
1 tablespoon orange juice
1 teaspoon agave syrup or honey
2 teaspoons olive oil
1 teaspoon kosher salt
1 teaspoon ground black pepper

For the Baja Sauce
½ cup sour cream
½ cup mayonnaise
1½ tablespoons canned adobo puree or chipotle hot sauce
2 tablespoons fresh squeezed lime juice
1 garlic clove, finely minced
1 teaspoon kosher salt

For the Tempura Batter
¾ cup ice cold Topo Chico or club soda
2 ½ teaspoons yellow mustard
1 cup Kikkoman Tempura Batter Mix
2 teaspoons kosher salt

For the Fish Tacos
2 small white fish fillets, deboned & cut into strips (cod, halibut, snapper, and grouper all work)
2 tablespoons blackening spice
1 package 4-6 inch flour tortillas
4-5 cups canola or vegetable oil for frying
1 bunch fresh cilantro, washed and dried
1 whole avocado
4 limes

Instructions

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 350F.

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 350F.

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.

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