Description
I came up with this recipe after having fish tacos from a street vendor in Ensenada, Mexico. It is the closest to authentic I have found. Salsa can be made a day in advance for flavors to blend.
Ingredients
- 6 tomatoes, diced
- 1 small onion, diced
- ½ cup chopped fresh cilantro
- 2 tablespoons canned diced jalapeno peppers, or more to taste (juice reserved)
- ½ teaspoon garlic salt
- ½ lime, juiced
- 3 cups coleslaw mix
- 3 tablespoons ranch dressing
- 2 cups vegetable oil for frying
- 1 (9 ounce) box batter mix (such as Shore Lunch®)
- 1 (12 fluid ounce) can or bottle Mexican beer
- 24 corn tortillas
- 1 pound cod fillets, cut into 2-inch chunks
- 2 cups shredded Mexican cheese blend
- 2 limes, sliced into wedges
- 1 dash chile-garlic sauce (such as Sriracha®) (Optional)
Instructions
- Mix tomatoes
- onion
- cilantro
- jalapeno peppers
- 1 tablespoon juice from jalapeno peppers
- and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca. Cover bowl with plastic wrap and refrigerate while preparing fish.
- Toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Stir batter mix and beer together in a bowl. Wrap corn tortillas in wet paper towels and set aside.
- Dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and coating is brown
- 4 to 5 minutes. Remove cod with a slotted spoon and drain on a paper towel-lined plate.
- Microwave corn tortillas on high until warmed
- about 1 minute.
- Stack two tortillas on a plate; top with fish
- a sprinkle of Mexican cheese
- coleslaw mixture
- salsa fresca
- and a squeeze from lime wedge. Drizzle with chile-garlic sauce. Repeat with remaining ingredients.
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hr
Servings: 12