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Baja Fish Tacos

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We all love a good Taco Tuesday, especially if it involves fish tacos! These Baja Fish Tacos are fresh and fun. They’ll basically make you feel like you’re on the beach on some tropical island. Although the recipe itself might look daunting, we promise these fish tacos are easy (plus they’re sooo worth it). If you’re ready to try something new and fun this Taco Tuesday, then these Baja Fish Tacos are just for you!

Baja Fish Tacos

Serves: 4

Prep Time: 30 minutes

Cook Time: 25 minutes

Total: 55 minutes

Ingredients:

For the Sauce:

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 teaspoon hot sauce
  • Pinch of salt
  • 1 teaspoon garlic powder
  • 1 tablespoon lime juice

For the Slaw:

  • 4 cups cabbage
  • Zest of 1 orange
  • 1 1/2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • Juice of 1 orange

For the Pickled Radishes:

  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 cup rice vinegar
  • 5 radishes, sliced

For the Fish:

  • 1 1/2 pounds cubed rockfish
  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 2 large room temperature egg yolks
  • 1 1/2 cups cold seltzer water (plus more if needed)
  • 3-4 cups vegetable oil

To serve:

  • 10-12 small flour tortillas

Directions:

Begin by making your Baja cream sauce. 

In a bowl, add your mayonnaise, sour cream hot sauce, salt, garlic powder, and lime juice. Whisk together until fully combined and then chill until ready to serve.

Once your sauce is in the fridge chilling, move onto your orange slaw. 

In a large bowl combine your cabbage, orange zest, lime juice, olive oil, honey, and orange juice. Mix well to combine and then chill until ready to serve.

To pickle your radishes, bring 1/4 cup of water to a boil. Add your sugar and salt, and stir until dissolved. Once dissolved, add your rice vinegar and radishes, remove from the heat and allow it to sit for 20 minutes.

While your radishes sit, prepare your rockfish. Start by dredging your rockfish cubes, using a 1/2 cup of flour. 

Add your baking soda, paprika, salt, garlic powder, room temperature egg yolks, and cold seltzer water to your remaining 2 cups of flour. Whisk together until it forms a nice batter, adding more seltzer water or flour as needed.

Begin coating your rockfish pieces in the batter, and frying in hot oil for 2-3 minutes. Once they’ve turned golden-brown, remove from the oil and allow them to drain on a paper towel.

Once drained, assemble your tacos and enjoy!

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