Crispy, golden-fried lingcod meets fresh, vibrant slaw and a tangy crema in this Baja Fish Taco recipe — a coastal classic bursting with flavor and texture. The beer-battered onion rings add a crunchy twist, while the mix of green and purple cabbage, cilantro, and lime keeps each bite light and zesty. Wrapped in warm corn tortillas and finished with a drizzle of creamy Mexican mayo dressing, these tacos bring the perfect balance of crunch, creaminess, and citrus. Provecho!
Chef Claudette Zepeda
Baja Fish Tacos
INGREDIENTS
🐟 Baja Fish Tacos 🐟
1 1⁄2 pounds fresh Lingcod filet, cut into 4-inch pieces
Claudette Zepeda—a fearless, James Beard–nominated chef celebrated for her bold Mexican cuisine—co-designed this knife aimed at bringing a distinctly female perspective to a male-dominated world. In her words:
“Femininity has been missing in the knife world… Working with Messermeister gives me an opportunity to create a knife that can truly be a woman’s knife.”
Social Impact
20% (or more) of profits go to No Us Without You, a charity supporting undocumented restaurant workers. As of August 2024, they assisted over 700 families in LA monthly. This aligns closely with Zepeda’s passion for food justice and gender equity.
The Claudette Zepeda knife is more than just a tool—it’s a statement. It blends high-end materials, thoughtful construction, and a meaningful purpose, all wrapped in a collaborative chef vision. Ideal if you value both performance and purpose, and want a knife with heart.
Smoky, juicy, and packed with bold flavor, these Picanha Tacos are a fusion of Brazilian-style beef and fresh, vibrant toppings. Smoked pana is reverse-seared to perfection, sliced thin, and layered onto warm corn tortillas with a zesty homemade chimichurri and a sprinkle of Cotija cheese. Perfect for your next cookout or taco night!
Smoky, juicy, and packed with bold BBQ flavor—this Wagyu brisket sandwich is the ultimate comfort food. Featuring a full packer American Wagyu brisket seasoned with Kendrick BBQ rub, slow-smoked to perfection, and layered with cheese, mayo, and fresh dill on toasted French bread, this recipe takes your sandwich game to the next level.
Smoky, creamy, and bursting with flavor, this grilled street corn salad is everything you love about classic Mexican elote—served off the cob and tossed with mayo, crema, cotija cheese, fresh cilantro, and a kick of Tajín. The perfect side dish for BBQs, tacos, or any summer meal.
