To Tastemade Home Page

Baja Fish Tacos

Chef-owner Wesley Avila, of Guerrilla Tacos in Los Angeles, shares his recipe for Baja fish tacos, reminiscent of his childhood trips to Mexico. Find out how Avila got the name for his premier restaurant fueled by his passion for serving delicious tacos, no matter the risk!

Ingredients

Baja Fish Tacos

  • 3 pounds cod fillets
  • 2 cups cornstarch
  • Rice bran or vegetable oil
  • 4 limes
  • 1/2 cup radishes, sliced
  • 12 corn tortillas

For the Crema

  • 2 cups sour cream
  • 4 tablespoons chipotle in adobo
  • 1 fresh habanero

Batter

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup rice flour
  • 1 pilsner beer (12 ounces)
  • 1 egg
  • 1 tablespoon Old Bay seasoning
  • Salt, to taste
  • Pepper, to taste

For the Slaw

  • 1/2 head red cabbage, shredded
  • 1/2 head green cabbage, shredded
  • 1 cup cilantro, chopped
  • 3/4 cup cilantro stems, roughly chopped
  • Juice of 4 limes
  • Salt, to taste

Pico de Gallo Salsa

  • 1 pound heirloom tomatoes, cored and chopped
  • 2 serranos, sliced
  • 1/4 cup red onion, chopped
  • 1/2 cup cilantro, chopped
  • 1 clove garlic, minced
  • 4 limes, juiced
  • Salt, as needed
  • Pepper, as needed
  • For toasted, crushed peppers:
  • 1 tablespoon vegetable oil
  • 12 chile japones, de-stemmed

Steps

  1. Cut fish into pieces about the size of your middle finger or about 3 ounces each. Season with salt.
  2. Place cornstarch into a small bowl. Dust the fish in cornstarch until it’s completely coated, and set aside.

Keep reading

Get access to the full recipe and 10,000 more!

Already have an account?