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Crispy Baja Fish Tacos

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PREP TIME
45 min
COOKING TIME
15 min
TOTAL TIME
60 min
SERVINGS
12 servings
Lunch Dinner U.S.
Crispy Baja Fish Tacos
Ingredients
  • 6 medium 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 medium lime, juiced
  • 3 cups coleslaw mix
  • 3 tablespoons ranch dressing
  • 2 cups vegetable oil for frying
  • 1 (12 fluid ounce) can or bottle Mexican beer
  • 1 (9 ounce) box batter mix (such as Shore Lunch®)
  • 1 pound cod fillets, cut into 2-inch chunks
  • 24 (6 inch) corn tortillas
  • 2 cups shredded Mexican cheese blend
  • 12 lime wedges
  • 1 teaspoon Sriracha sauce, or to taste
Instructions
1
Prepare the salsa by blending together diced tomatoes, finely chopped onion, chopped cilantro, sliced jalapeños, 1 tablespoon of freshly squeezed jalapeño juice, and a pinch of garlic salt in a bowl until the ingredients are harmoniously combined. Drizzle lime juice over the top and cover with plastic wrap, allowing it to chill in the refrigerator until required.
2
Prepare the tacos by mixing together shredded coleslaw mix and a generous helping of ranch dressing in a bowl; set it aside until needed.
3
Heat oil in a deep-fryer or a large saucepan to 350 degrees F (175 degrees C), ensuring the oil reaches the optimal temperature.
4
Combine beer and batter mix in a bowl, stirring until they are thoroughly incorporated. Dip the cod into the batter mixture, taking care not to overcoat it.
5
Fry the cod in batches in the hot oil until it is cooked through and the coating is golden brown, taking approximately 4 to 5 minutes. Transfer the cod with a slotted spoon to a paper towel-lined plate, allowing it to drain excess oil.
6
Wrap corn tortillas in damp paper towels. Microwave on high for 1 minute, allowing them to warm up.
7
Assemble each serving by stacking two tortillas on a plate; top with cooked cod, Mexican cheese, coleslaw mixture, and the prepared salsa. Squeeze a lime wedge over top and drizzle with Sriracha for added flavor.