Baja Mexi Cali Fish Tacos

“Ono” Scale-
6 out of 5 Shakas 1 Bonus Shaka
Prep by Braddah Zeke 125 minutes 9 Tacos Lg Tacos

For most people the way they eat fish is to fry it, because in reality most people are afraid the taste of fish. The taste of really fishy tasting fish fingers your parents fed you as a little kid. Fish tacos are just a little more appealing to more people if the fish is fried when you prepare it. But that doesn’t mean that your flavors and quality has to suffer! This recipe is going to show you how to make Fish taco experience a lot fresher, tastier and appealing to more people out there! Prepare to BROKE da MOUTH!!

Prep Time: 45 mins
Cook Time: 80 mins
Total Time : 2 hour 5 mins

Course: Entree
Cuisine: Baja Mexico
Servings: 9 Servings

Ingredients

1/2 cup tequila
• 1/2 cup fresh lime juice
• 1/2 cup water
• 2 tablespoons kosher salt
• 2 tablespoons turbinado sugar
• 1 tablespoon chili powder
• 2 pounds cod fillet, cut into 3- by 1-inch strips
• 1 cup canned black beans, rinsed and drained
• 1 jalapeno pepper, seeded and minced (optional)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon chili powder
• 1 teaspoon cider vinegar
• 1/2 teaspoon kosher salt
• 1 teaspoon sugar
• 1 (12 ounce) package coleslaw mix
• 1 tablespoon chopped green onions
• 1 cup all-purpose flour
• 1 tablespoon chili powder
• 1 tablespoon baking soda
• 2 teaspoons kosher salt
• 1 cup oil for deep frying
• 9 corn or flour tortilla
• Add all ingredients to list

Instructions

Cod- Fish Tacos

  1. Make a marinade by whisking together the tequila, lime juice, water, 2 tablespoons salt, turbinado sugar, and 1 tablespoon chili powder in a large bowl. Set aside 1/4 cup of the marinade. Add the cod to the remaining marinade; cover and set aside.
  2. Stir together the reserved 1/4 cup marinade, black beans, and jalapeno; set aside.
  3. Mix together the mayonnaise, sour cream, 1 tablespoon chili powder, cider vinegar, 1/2 teaspoon salt, sugar, and green onions in a large bowl. Add the coleslaw mix and green onion and mix until coated; set aside.
  4. Mix together the flour, 1 tablespoon chili powder, baking soda, and 2 teaspoons salt in a shallow dish. Remove pieces of cod from the marinade, shake off the marinade, and coat in the flour mixture.
  5. Heat the oil in a heavy skillet to 375 degrees F (190 degrees C). Gently lie the coated fish in the skillet without crowding the pieces. Cook in the hot oil, turning once, until browned on all sides, 5 to 7 minutes.
  6. While frying the cod, heat the black bean mixture in a saucepan over medium heat. Heat the reserved marinade in a separate small saucepan over medium-low heat.
  7. Assemble tacos by placing fish in the center of tortilla; top with coleslaw, black beans, and any other desired toppings. Drizzle some of the heated marinade over the fillings and fold the tortilla to close.

Nutrition Facts Per Serving:

  • 489 calories;
  • 23.6 g fat;
  • 43.6 g carbohydrates;
  • 19.8 g protein; 53 mg
  • cholesterol;
  • 2505 mg sodium.