Tacos de Pescado Estilo Baja

Ingredients

• 1 pound white fish
• 8 pieces corn tortillas
• 2 cups cabbage
• 2 pieces lime
• 1 cup chipotle sauce
• 1 piece avocado
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup cold water
• 2 cups vegetable oil
• 1 cup cilantro
• 1 piece red onion

Instructions

1. 1

   Prepare the cabbage slaw: Finely shred 2 cups of cabbage and place it in a bowl. Squeeze the juice of 1 lime over the cabbage, add a pinch of salt, and mix well. Set aside to marinate for about 15 minutes.

2. 2

   In a separate bowl, combine 1 cup of all-purpose flour, 1 cup of cornstarch, 1 teaspoon of baking powder, 1 teaspoon of salt, and 1 teaspoon of black pepper. Whisk together until well combined.

3. 3

   Gradually add 1 cup of cold water to the dry mixture, whisking until a smooth batter forms. The batter should be thick enough to coat the back of a spoon.

4. 4

   Heat 2 cups of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).

5. 5

   While the oil heats, cut the 1 pound of white fish into strips. Dip each strip into the batter, allowing excess to drip off.

6. 6

   Carefully place the battered fish strips into the hot oil, cooking in batches to avoid overcrowding. Fry for 3-4 minutes, or until golden brown and crispy. Use a slotted spoon to remove the fish and place it on a paper towel-lined plate to drain excess oil.

7. 7

   Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

8. 8

   Assemble the tacos: Place 2-3 pieces of crispy fish on each tortilla, top with the marinated cabbage slaw, a drizzle of chipotle sauce, and slices of avocado.

9. 9

   Garnish with chopped cilantro and thinly sliced red onion. Serve with lime wedges on the side.