Chef Claudette Zepeda
Baja Fish Tacos
INGREDIENTS
🐟 Baja Fish Tacos 🐟
- 1 1⁄2 pounds fresh Lingcod filet, cut into 4-inch pieces
- Corn Tortillas
🧅 Onion Rings
- 2 Yellow sweet onions
- 1 1⁄2 Cups all-purpose flour
- 5 Tablespoons cornstarch
- 1⁄2 Teaspoon baking powder
- 1⁄2 Teaspoon baking soda
- 1⁄2 Teaspoon salt
- 1⁄2 Teaspoon garlic powder
- 1 3⁄4 Cups sparkling water
- 1⁄2 Bunch fresh parsley or to taste
🤍 Mexican Crema Dressing
- Mexican Crema
- Japanese Mayo
🥗 Slaw
- 1 Green Cabbage
- 1 Purple Cabbage
- 1 Bunch of Green Onions
- 1 Bunch of Cilantro
- 2 Roma Tomatoes
- 1 Seeded Jalapeno
- 3 Limes
- Optional: Radishes
DIRECTIONS
- Remove pin bones from lingcod & season with salt.
- Mix all wet batter ingredients together.
- Slice onions into rings. Dip in batter & fry.
- Pan fry Lingcod in oil.
- Mix all slaw ingredients together.
- Mix all crema ingredients together.
- Heat up tortillas & assemble. Provecho!
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