Baja Fish Taco
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT35M15 Minutes
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Yield:4 Servings (8 tacos)
Ingredients
- 1 ½ pounds boneless skinless white fish (cod, halibut, rockfish)
- 1 batch beer batter (see recipe)
- 1 bag shredded cabbage or bagged coleslaw (or hand cut)
- ½ cup Our Own cilantro lime dressing
- 8 taco sized tortillas (corn or flour)
- ½ cup pico de gallo
- 680.39g boneless skinless white fish (cod, halibut, rockfish)
- 1 batch beer batter (see recipe)
- 1 bag shredded cabbage or bagged coleslaw (or hand cut)
- 118.29ml Our Own cilantro lime dressing
- 8 taco sized tortillas (corn or flour)
- 118.29ml pico de gallo
It’s no surprise our Ballard market would choose a Baja style fish taco for their taco throwdown entry. Crispy fish, creamy slaw, a little pico de gallo or hot sauce, what’s not to love!!
Preparation
STEP 1
Cut fish into 2–3-ounce pieces.
STEP 2
Prepare beer batter and follow recipe’s instructions on frying fish.
STEP 3
Toss shredded cabbage with cilantro lime dressing.
STEP 4
Build tacos with warmed tortillas, a scoop of coleslaw, a piece of crispy fried fish, and a spoon of pico de gallo.
Options
Optional additions include guacamole, thinly sliced radishes, fresh cilantro and your favorite hot sauce.