OH YUM! Fish tacos! Today I have a super fresh, super easy meal on a grilled tortilla! These fish tacos are Baja-style. The fish is dipped in a light batter and fried until golden brown. It’s the crispy, crunchy bite of flaky white fish paired with all the fresh goodness of avocados, Napa cabbage and other fresh picked veggies that make Baja fish taco extra scrumptious! This is a keeper recipe that will become a favorite. Fresh and delicious Baja fish tacos can be easily made on a weeknight and are company worthy too! This is one recipe to try!
Pile the ingredients high on a double corn tortilla so every bite is full of mouthwatering flavor!
FRESH AND DELICIOUS BAJA FISH TACOS
- vegetable oil
- 2 pounds of cod cut into 1 inch strips
- 2 cups flour
- 2 cups club soda
- pinch of salt
- pinch of pepper
- Napa cabbage cut into thin ribbons
- 2 Haas avocados cut into thin slices
- Ranch dressing from the refrigerator section of your grocer's
- 20 grape or cherry tomatoes diced I like to use assorted colors
- 2 jalapaño peppers cut into thin rings
- bunch of fresh cilantro
- fresh lime
- Heat 2 inches of oil in a large pan or iron skillet to 350°.
- While the oil is heating, whisk together the flour and the club soda. This will make a batter the consistency of pancake batter. Put 5-7 pieces of cod into the batter and when it is fully covered gently lower it into the oil. I use kitchen tongs for this job.
- Cook until the batter is golden brown on one side and then turn. Make sure the oil stays about 350°. When both sides are golden brown (about 6 minutes in total) transfer the fish to a rimmed baking sheet that has been fitted with a wire rack and put the fish into a 170° oven to keep warm. Fry fish in batches. Salt the fish after it comes out of the oil.
- While the fish is frying, put a corn tortilla directly on a burner over a medium flame, one at a time. Watch the tortillas carefully so they don't get totally burnt. Char the ends a little and turn. When the tortilla is gently charred on the ends, put them on a plate and set aside. Char 16 corn tortillas.
- If you do not have gas burners, wrap the tortillas in foil and put them in the warm oven with the fish.
- Place 2 corn tortillas on top of each other on a plate. Lay down a bed of Napa cabbage and then place the fish on top of the cabbage. Place a slice or two of avocado and generously drizzle ranch dressing over the fish. Top the fish with the diced tomatoes, jalapaño rings, cilantro and a squeeze of fresh lime.
- Serve immediately.