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ROBaja Fish Tacos with a little secret I learned from my dear friend Joseph at @bestfishtaco
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Makes 8-10 tacos
Ingredients for Fish:
1 lb Cod, sliced into medium sized pieces
1 cup pancake batter
1 tsp smoked paprika
1-2 tsp garlic ground
2 tsp black pepper
1 1/4 tsp salt, or to taste
2 tsp pasilla chili (it’s a Mexican chili)
1/4-1-2 tsp cayenne
1 1/2 cups ice cold water (or more to get a light thickness
Ingredients for Coleslaw:
1/2 cup green cabbage
1/2 cup purple cabbage
1/2 of a white onion, diced
2 tomatoes, pulp removed and diced
1/2 cup chopped cilantro
1 Serrano green chili
Juice of one lime
Salt and pepper to taste
2- tbsp crema (mix 2 tbsp Greek yogurt with 2 tbsp mayo, salt and lemon juice)
Ingredients for chipotle mayo:
4 tbsp mayo
1-2 tbsp chipotle pepper in adobo sauce , finely minced,
1-2 tsp lime juice
Salt, to taste
Other ingredient and toppings:
White corn tortilla, Red onions and cilantro for garnish
Method:
Mix the pancake batter with spices and ice cold water until you achieve a light to medium thickness that falls in a ribbon. Add your cod, you can leave it in for a couple minutes but don’t recommend marinating it for long.
Deep-fry in medium hot oil for 1 mins on each side. Total cooking time should be no more than 3 mins but this will depend on the thickness of each piece.
Heat up your white corn tortilla on a skillet, smear it with some chipotle mayo, add the slaw and top with you fish, pickled onion, cilantro, lime juice and more chipotle mayo.
#bajataco #tacos #fishtaco #seafood #cookingvideo #recipeinspo
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