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!
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
- For the Quick Pickled Red Onions
- For the Cole Slaw
- For the Baja Sauce
- For the Tempura Batter
- For the Fish Tacos
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.
