Baja-Style Fish Tacos
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Tequila1 cup
Lime Juice (fresh)1 cup
Water2 tsps
Kosher Salt2 tbsps
Turbinado Sugar1 tbsp
Chili Powder1 cup
Mayonnaise1 cup
Sour Cream1 tsp
Cider Vinegar1 tsp
Sugar340 g
Coleslaw (package mix)1 tbsp
Green Onion (chopped)1 cup
All-Purpose Flour1 tbsp
Baking Soda1 cup
Oil (for deep frying)9
CornsDirections:
1
Make a marinade by whisking together the tequila, lime juice, water, 2 tablespoons salt, turbinado sugar, and 1 tablespoon chili powder in a large bowl
2
Set aside 1/4 cup of the marinade
3
Add the cod to the remaining marinade; cover and set aside
4
Stir together the reserved 1/4 cup marinade, black beans, and jalapeno; set aside
5
Mix together the mayonnaise, sour cream, 1 tablespoon chili powder, cider vinegar, 1/2 teaspoon salt, sugar, and green onions in a large bowl
6
Add the coleslaw mix and green onion and mix until coated; set aside
7
Mix together the flour, 1 tablespoon chili powder, baking soda, and 2 teaspoons salt in a shallow dish
8
Remove pieces of cod from the marinade, shake off the marinade, and coat in the flour mixture
9
Heat the oil in a heavy skillet to 375 degrees F (190 degrees C)
10
Gently lie the coated fish in the skillet without crowding the pieces
11
Cook in the hot oil, turning once, until browned on all sides, 5 to 7 minutes
12
While frying the cod, heat the black bean mixture in a saucepan over medium heat
13
Heat the reserved marinade in a separate small saucepan over medium-low heat
14
Assemble tacos by placing fish in the center of tortilla; top with coleslaw, black beans, and any other desired toppings
15
Drizzle some of the heated marinade over the fillings and fold the tortilla to close