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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I came up with this recipe after having fish tacos from a street vendor in Ensenada, Mexico. It is the closest to authentic I have found. Salsa can be made a day in advance for flavors to blend. Ingredients:
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 beer |
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) |
Directions:
1. 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.
2. Toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.
3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. Stir batter mix and beer together in a bowl. Wrap corn tortillas in wet paper towels and set aside.
5. 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.
6. Microwave corn tortillas on high until warmed, about 1 minute.
7. 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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