Recipes

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!

By Team Made In
May 11, 2020
Jump to the Recipe
NaN Hours
2 Servings
Medium

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

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
    1.

    Season the raw fish generously with blackening spice and set aside.

    2.

    Heat the flour tortillas in a pan and keep warm wrapped in a kitchen towel.

    3.

    Heat 4-5 cups of vegetable oil in a deep, heavy bottomed Stock Pot. Bring the oil to 350F.

    4.

    Dip the fish in the tempura batter to coat completely while allowing the excess to drip off.

    5.

    Carefully place the battered fish into the oil and fry until golden brown, approximately 5 minutes.

    6.

    Do not overcrowd pot and try to keep the temperature at 350F.

    7.

    Remove fish from oil with a slotted spoon or tongs and drain on a paper towel.

    8.

    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.