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Thursday, December 31, 2015

baja style fish tacos

Ingredients

  • Servings: 12
  • 6 tomatoes, diced
  • 1 small onion, diced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons canned diced jalapeno peppers, or more to taste (juice reserved)
  • 1/2 teaspoon garlic salt
  • 1/2 lime, juiced
  • 3 cups coleslaw mix
  • 3 tablespoons ranch dressing
  • 2 cups vegetable oil for frying
  • 1 (9 ounce) box batter mix (such as shore lunch®)
  • 1 (12 fluid ounce) can or bottle mexican
  • 24 corn tortillas
  • 1 pound cod fillets, cut into 2-inch chunks
  • 2 cups shredded mexican cheese blend
  • 2 limes, sliced into wedges
  • 1 dash chile-garlic sauce (such as sriracha®) (optional)

Recipe

    Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr

  • mix tomatoes, onion, cilantro, jalapeno peppers, 1 tablespoon juice from jalapeno peppers, and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca. cover bowl with plastic wrap and refrigerate while preparing fish.
  • toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.
  • heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
  • stir batter mix and together in a bowl. wrap corn tortillas in wet paper towels and set aside.
  • dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and coating is brown, 4 to 5 minutes. remove cod with a slotted spoon and drain on a paper towel-lined plate.
  • microwave corn tortillas on high until warmed, about 1 minute.
  • stack two tortillas on a plate; top with fish, a sprinkle of mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from lime wedge. drizzle with chile-garlic sauce. repeat with remaining ingredients.

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