Name: Baja-Style Fish Tacos
Prep time: 45 min
Cook time: 45 min
Yield: 12
Ingredients: Tomatoes, diced - 6 medium; Onion, diced - 1 small; Chopped fresh cilantro - ½ cup; Canned diced jalapeno peppers, or more to taste (juice reserved) - 2 tablespoons; Garlic salt - ½ teaspoon; Lime, juiced - ½ medium; Coleslaw mix - 3 cups; Ranch dressing - 3 tablespoons; Vegetable oil for frying - 2 cups; Mexican beer - 1 (12 fluid ounce) can or bottle; Batter mix (such as Shore Lunch®) - 1 (9 ounce) box; Cod fillets, cut into 2-inch chunks - 1 pound; Corn tortillas - 24 (6 inch); Shredded Mexican cheese blend - 2 cups; Lime wedges - 12; Sriracha sauce, or to taste (Optional) - 1 teaspoon

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Baja-Style Fish Tacos

1. Tomatoes, diced - 6 medium

2. Onion, diced - 1 small

3. Chopped fresh cilantro - ½ cup

4. Canned diced jalapeno peppers, or more to taste (juice reserved) - 2 tablespoons

5. Garlic salt - ½ teaspoon

6. Lime, juiced - ½ medium

7. Coleslaw mix - 3 cups

8. Ranch dressing - 3 tablespoons

9. Vegetable oil for frying - 2 cups

10. Mexican beer - 1 (12 fluid ounce) can or bottle

11. Batter mix (such as Shore Lunch®) - 1 (9 ounce) box

12. Cod fillets, cut into 2-inch chunks - 1 pound

13. Corn tortillas - 24 (6 inch)

14. Shredded Mexican cheese blend - 2 cups

15. Lime wedges - 12

16. Sriracha sauce, or to taste (Optional) - 1 teaspoon

How to cook deliciously - Baja-Style Fish Tacos

1. Stage

Make the salsa: Mix tomatoes, onion, cilantro, jalapeños, 1 tablespoon jalapeño juice, and garlic salt together in a bowl until well combined. Pour lime juice over top. Cover with plastic wrap and refrigerate until needed.

2. Stage

Make the tacos: Toss coleslaw mix and ranch dressing together in a bowl; set aside until needed.

3. Stage

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

4. Stage

Stir beer and batter mix together in a bowl. Dip cod into batter mix.

5. Stage

Fry cod in batches in the hot oil until cooked through and coating is golden brown, 4 to 5 minutes. Transfer cod with a slotted spoon to a paper towel-lined plate.

6. Stage

Wrap corn tortillas in wet paper towels. Microwave on high until warm, about 1 minute.

7. Stage

For each serving, stack two tortillas on a plate; top with cod, Mexican cheese, coleslaw mixture, and salsa. Squeeze a lime wedge over top and drizzle with Sriracha.