Baja Fish Taco
How to make Baja Fish Taco Recipe
Makes 2 tacos
Ingredients:
6 oz filet white fish (cod)
¼ cup flour
¼ Tablespoon cornstarch
½ teaspoon garlic powder
¼ teaspoon chili powder
Dash of salt
¼ cup + 2 Tablespoons seltzer
1 cup panko bread crumbs
Vegetable oil for frying
1 Tablespoon Baja Taco Sauce per taco
¼ cup shredded cabbage
½ avocado, sliced
Mango Salsa for topping
Tortillas
Method:
Cut fish into strips no more than 1 inch wide and 2 inches long. Set aside on plate.
Combine flour, cornstarch, garlic powder, chili powder, salt, and seltzer in a mixing bowl. Mix until there are no clumps remaining in the batter. Pour panko bread crumbs in another bowl.
Dredge a fish strip in batter and drain excess. Strip should be only lightly battered, or bread crumbs will become clumpy. Dip battered strip in bread crumbs to coat, then return to plate. Repeat with all fish strips.
Heat about a half inch of vegetable oil in a frying pan and add fish when hot. (To test oil, wet a finger with water and flick a couple drops into the oil. If it sizzles, it is ready.) Cook 2½ minutes. Flip and cook another 2 minutes.
Spread 1 Tablespoon Baja Taco Sauce evenly on tortilla. Top with 2-3 fish pieces (too many and the taco will not close!), shredded cabbage, and a few avocado slices. Top with Mango Salsa.
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| Baja Fish Taco |
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