Receta de tacos de pescado de Baja California

Ingredientes

• ¼ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon lime juice
• ¼ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon kosher salt
• 3 Roma tomatoes, diced
• ½ small onion, diced
• ½ jalapeño, seeded and minced
• 2 tablespoons minced cilantro
• 1 tablespoon lime juice
• ½ teaspoon kosher salt
• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 egg, beaten
• 1 cup cold beer (lager)
• Canola oil, for deep frying
• 1 ½ pounds cod, cut into pieces about 1 inch wide and 4 inches long
• 1 teaspoon kosher salt
• ½ cup all-purpose flour
• 12 (6-inch) corn tortillas
• 3 cups shredded green cabbage

Preparación

1. 1

   Prepare the crema by stirring together the mayonnaise, sour cream, lime juice, paprika, garlic powder, and salt until smooth.

2. 2

   Prepare the pico de gallo by combining the tomatoes, onion, jalapeño, cilantro, lime juice, and salt.

3. 3

   Make the batter by adding the flour, cornstarch, baking powder, garlic powder, paprika, salt, pepper, and egg to a medium-sized bowl. Slowly pour in the beer and whisk. Do not overmix, some lumps are fine.

4. 4

   Pour enough canola oil into a large, heavy pot to reach about 2–3 inches deep. Heat the oil over medium-high heat until it reaches 365 F.

5. 5

   Season the cod with salt.

6. 6

   Lightly dredge the cod pieces in flour.

7. 7

   Working in batches, dip the fish into the batter.

8. 8

   Allow any excess batter to drip off before carefully lowering the fish into the hot oil, making sure the pieces are separated and not touching.

9. 9

   Fry for 3 to 4 minutes, turning occasionally, until the fish is golden brown on both sides.

10. 10

    Remove the fish with a slotted spoon and drain it on a rack-lined baking sheet. Repeat the previous steps with the remaining fish.

11. 11

    Heat the corn tortillas in a dry pan on both sides until warm and lightly charred.

12. 12

    Add some cabbage to each tortilla.

13. 13

    Top with 1-2 pieces of fish.

14. 14

    Top each taco with pico de gallo.

15. 15

    Drizzle some crema over the top and serve.