Baja Fish Tacos, Cabbage Slaw and Chipotle Crema

Instructions

1. 1

   Prepare the Cabbage Slaw

   • In a medium bowl, combine the shredded green cabbage, red cabbage, red onion, and chopped cilantro.
   • In a separate small bowl, whisk together the mayonnaise, 2 tablespoons of lime juice, and 0.5 teaspoon of salt.
   • Pour the dressing over the cabbage mixture and toss until well combined. Cover and refrigerate while you prepare the other components.
2. 2

   Make the Chipotle Crema

   • In another small bowl, whisk together the sour cream, minced chipotle pepper, adobo sauce, the remaining 1 tablespoon of lime juice, and 0.25 teaspoon of salt.
   • Continue whisking until the mixture is smooth and uniform in color. Cover and refrigerate until ready to serve.
3. 3

   Prepare the Fish and Beer Batter

   • Cut the cod fillets into strips approximately 1-inch wide and 4-inches long. Pat the fish completely dry with paper towels to ensure the batter adheres well.
   • In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1 teaspoon of salt, black pepper, and paprika.
   • Slowly pour in the very cold beer, whisking gently until the batter is just combined. It should have the consistency of thin pancake batter. Be careful not to overmix; a few small lumps are okay.
4. 4

   Fry the Fish

   • In a large, heavy-bottomed pot or Dutch oven, heat about 2-3 inches of vegetable oil over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
   • Working in batches of 3-4 pieces, dip each fish strip into the batter, allowing any excess to drip off.
   • Carefully place the battered fish into the hot oil. Fry for 3-4 minutes, turning once, until the batter is deep golden brown and crispy.
   • Use a slotted spoon or spider strainer to remove the fish from the oil and transfer it to a wire rack set over a baking sheet to drain. Immediately season with a pinch of the remaining salt.
   • Allow the oil to return to 375°F before frying the next batch.
5. 5

   Warm Tortillas and Assemble

   • Warm the corn tortillas one at a time in a dry skillet over medium heat for about 20-30 seconds per side, until they are soft and pliable. Keep them warm in a clean kitchen towel.
   • To assemble, place a piece of fried fish in the center of each warm tortilla. Top with a generous spoonful of the cabbage slaw and a drizzle of the chipotle crema.
   • Garnish with sliced avocado and serve immediately with lime wedges on the side for squeezing over the tacos.