Baja Fish Tacos with Chipotle Crema & Pico de Gallo
by Christina Valagao
Baja fish tacos with chipotle crema & pico de gallo.
Fish Tacos Ingredients:
- 1.5 pounds fresh white fish (cod or halibut is my preference)
- 1 cup cabbage, shaved thin
- 1 avocado, sliced in wedges
- Lime, for garnish
- Cilantro leaves, for garnish
Pico de Gallo Ingredients:
- 1 large poblano pepper, charred de seeded and diced
- 1 large, sweet onion, diced
- 3 limes, juiced
- 1 head cilantro, chopped
- 8 roma tomato, diced
- 2 large garlic cloves, minced
- 1/2 jalapeño, diced fine (remove seeds if you like it less spicy)
Batter Ingredients:
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp baking powder
- 2 tsp cumin
- 1 tsp chipotle powder
- 1 bottle Mexican beer (such as Corona)
Chipotle Crema Ingredients:
- 1 chipotle pepper in adobo sauce
- 1/2 cup Greek yogurt
- Juice of 1 lime
Method:
- BATTER AND FISH:
1. Whisk the flour, salt, pepper, baking powder, cumin, chipotle powder together. Slowly whisk in your beer and continue to whisk so there are no lumps. Once smooth, rest for 15-20 minutes.
2. Slice your fish into finger size pieces. Blot dry on a paper towel so there is no residual moisture. Season fish liberally with salt and pepper.
3. Heat a cast iron pot on medium-high heat filled with 2-3 inches of grapeseed oil. You want the oil to be hot, but not burn. The best method to use is to stick the back of a wooden spoon into the oil. If you see bubbles forming around the wood and the bubbles start to rise, the oil is ready for frying. Do not fill your pot to the top, this should be a shallow fry.
4. Start by testing a tiny piece of fish to ensure your seasoning is correct. Dip your fish in the batter so it is covered and tap on the side of your bowl to remove the excess batter. Slowly lower the fish in your pot and watch carefully, each piece will not take longer than 1 minute or so.
5. Once the fish starts to turn golden brown turn it around so both sides get even colour. When you see the fish is crispy and brown, remove and transfer to a paper towel lined baking sheet and blot the excess oil. Lightly salt your fish once the oil has been blotted and place on an cooling rack that is sitting on top of a baking sheet. Place in the oven at 250 degrees so that your fish stays warm and crispy while you finish the remaining pieces.
6. To serve, layer your white cabbage on a tortilla, follow with your crispy fish, pico de gallo, avocado wedge and a drizzle of chipotle crema. Garnish with a squeeze of lime and cilantro leaf.
- PICO DE GALLO:
1. Dice your onion and squeeze the juice of 3 limes on top of your onion. Let sit for 10-15 minutes to sweeten the onion subtly and take away from the harshness of the onion.
2. Char your poblano on the BBQ or in the oven on broil. Once blackened and soft, remove seeds and stem and membrane and dice. Add to the onion and lime mixture.
3. Quarter your Roma tomatoes and remove the seeds and juice. Dice evenly and add to your bowl along with the minced garlic and diced jalapeño.
4. Toss this mixture together and season with salt and pepper to taste. Add in your chopped cilantro at the end mix and through.
- CHIPOTLE CREMA:
1. Blend all ingredients in food processor and transfer to a squeeze bottle and return to fridge for serving. This will last 1 week in the fridge.
Copyright (c) Christina Valagao 09/ 20211. Whisk the flour, salt, pepper, baking powder, cumin, chipotle powder together. Slowly whisk in your beer and continue to whisk so there are no lumps. Once smooth, rest for 15-20 minutes.
2. Slice your fish into finger size pieces. Blot dry on a paper towel so there is no residual moisture. Season fish liberally with salt and pepper.
3. Heat a cast iron pot on medium-high heat filled with 2-3 inches of grapeseed oil. You want the oil to be hot, but not burn. The best method to use is to stick the back of a wooden spoon into the oil. If you see bubbles forming around the wood and the bubbles start to rise, the oil is ready for frying. Do not fill your pot to the top, this should be a shallow fry.
4. Start by testing a tiny piece of fish to ensure your seasoning is correct. Dip your fish in the batter so it is covered and tap on the side of your bowl to remove the excess batter. Slowly lower the fish in your pot and watch carefully, each piece will not take longer than 1 minute or so.
5. Once the fish starts to turn golden brown turn it around so both sides get even colour. When you see the fish is crispy and brown, remove and transfer to a paper towel lined baking sheet and blot the excess oil. Lightly salt your fish once the oil has been blotted and place on an cooling rack that is sitting on top of a baking sheet. Place in the oven at 250 degrees so that your fish stays warm and crispy while you finish the remaining pieces.
6. To serve, layer your white cabbage on a tortilla, follow with your crispy fish, pico de gallo, avocado wedge and a drizzle of chipotle crema. Garnish with a squeeze of lime and cilantro leaf.
- PICO DE GALLO:
1. Dice your onion and squeeze the juice of 3 limes on top of your onion. Let sit for 10-15 minutes to sweeten the onion subtly and take away from the harshness of the onion.
2. Char your poblano on the BBQ or in the oven on broil. Once blackened and soft, remove seeds and stem and membrane and dice. Add to the onion and lime mixture.
3. Quarter your Roma tomatoes and remove the seeds and juice. Dice evenly and add to your bowl along with the minced garlic and diced jalapeño.
4. Toss this mixture together and season with salt and pepper to taste. Add in your chopped cilantro at the end mix and through.
- CHIPOTLE CREMA:
1. Blend all ingredients in food processor and transfer to a squeeze bottle and return to fridge for serving. This will last 1 week in the fridge.
