Baja Fish Tacos

Photography Pigamitha Dimar

Photography Pigamitha Dimar

Bring the Baja to your kitchen. These fish tacos are a local specialty, and guaranteed to bring a little of the tropics up north. Serve with a Pacifico and lime or homemade margarita on the rocks.

1 cup flour

1 teaspoon kosher salt, divided 

3/4 cup cold beer 

Salt/Pepper

Paprika

1 lb White Fish

1 cup red cabbage

1 large tomato, diced

1 medium onion, diced

2 (or more) green chilli or Jalapenos, seeded and sliced (leave some seeds for added spice)

1 garlic clove

2 limed, juiced

1/2 cup fresh chopped cilantro

In a bowl, mix together flour, salt, pepper and paprika. Whisk in the beer until smooth and no lumps remain. Cut fish into bite size strips and roll in 2tbsp of flour, covering each piece. Dip once piece at a time into the batter and dip it into hot oil (organic canola works best). Cook the fish until golden and batter has set (about 2 minutes per side). Remove and drain oil on a roasting rack. While the fish is setting, finely shred the cabbage into a bowl. Add lime juice, crushed garlic, Jalapeños, onion and tomato and mix. To assemble your taco, lightly heat an organic tortilla (home-made or store-bought). Top it with two pieces of fish, and a few spoonfuls of the season cabbage. Garnish with your favourite mayo or spicy sauce and plenty of coriander and lime wedges to squeeze over the top.

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