Rating: 4.5 stars
45 Ratings
  • 5 star values: 32
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
20 mins
total:
1 hr
prep:
40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Soaking your fish filets in cold salt water for 30 minutes before rinsing well and patting dry will eliminate any fishy smell or taste. I have used shredded cabbage in place of the bagged coleslaw too, but I find the flavor to be too strong. I think the bagged mix has had time to off-gas so it does not overpower the dish.

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

423 calories; protein 16g; carbohydrates 50.8g; fat 17.6g; cholesterol 38.7mg; sodium 442.9mg. Full Nutrition
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