Tacos de pescado estilo Baja

Ingredientes

• 1 1/2 lbs fresh cod fillets (or tilapia)
• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup cold sparkling water or cold beer
• Vegetable oil for frying (about 1/2 inch deep)
• 2 cups green cabbage, thinly shredded
• 1/2 cup red cabbage, shredded
• 2 tablespoons fresh cilantro, roughly chopped
• 1 tablespoon lime juice (for slaw)
• 1 teaspoon apple cider vinegar
• Pinch of salt (for slaw)
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice (for sauce)
• 1 teaspoon hot sauce
• 1/2 teaspoon garlic powder (for sauce)
• Salt to taste
• 8 small corn tortillas
• 1 avocado, sliced
• Extra lime wedges
• Sliced jalapeño (optional)

Preparación

1. 1

   Make the slaw first. Toss the shredded green and red cabbage with cilantro, lime juice, vinegar, and a pinch of salt. Mix well and set aside to rest while you prepare everything else.

2. 2

   Mix the sauce. Stir together the sour cream, mayonnaise, lime juice, hot sauce, and garlic powder. Taste and add salt if needed. Refrigerate until ready to use.

3. 3

   Prep the fish. Pat the cod fillets completely dry with paper towels. Cut into strips roughly 3 inches long and 1 inch wide.

4. 4

   Make the batter. Whisk together the flour, cornstarch, garlic powder, smoked paprika, cumin, salt, and pepper. Slowly stir in the cold sparkling water or beer until you get a batter that coats the back of a spoon. A few lumps are fine — don't overmix.

5. 5

   Heat the oil. Pour about 1/2 inch of vegetable oil into a heavy pan over medium-high heat. Test by dropping a small bit of batter in — it should sizzle immediately.

6. 6

   Fry the fish. Dip each strip into the batter, let excess drip off, and lay gently into the hot oil. Fry in batches, about 2 to 3 minutes per side, until golden and crispy. Drain on a paper towel-lined plate.

7. 7

   Warm the tortillas. Heat in a dry pan over medium heat for 30 seconds per side, or wrap in a damp paper towel and microwave for 45 seconds.

8. 8

   Build your tacos. Layer slaw, fried fish, creamy sauce, and avocado slices onto each tortilla. Finish with a squeeze of fresh lime and sliced jalapeño if desired. Serve immediately.