Baja-Style Fish Tacos with Chipotle Sauce

Name: Baja-Style Fish Tacos with Chipotle Sauce
Total time: 3600 s
Yield: Serves 6 servings
Ingredients: 6 tilapia fillets; 4 cups vegetable oil (about 1 liter); 1 cup all-purpose flour (about 120 grams); 3 egg yolks and 3 egg whites; 1 bottle beer; Black pepper, kosher salt, paprika,; 1 teaspoon baking powder (such as Royal); 1 pound tomatoes (about 1/2 kilo); 1 small red onion, diced; 1 serrano pepper; 1 small bunch parsley; 1/2 small head green cabbage or regular cabbage; 4 tablespoons white vinegar; Juice of 3 lemons (about 1/2 cup); 1 cup mayonnaise (about 250 grams); 1/2 cup sour cream (about 125 grams); 1 can chipotle peppers in adobo sauce; 1 package flour tortillas

Columba CMs @Columba50

Baja-Style Fish Tacos with Chipotle Sauce

Columba CMs @Columba50

Saved

Ingredients

1 hour

Serves 6 servings

6tilapia fillets
4 cupsvegetable oil (about 1 liter)
1 cupall-purpose flour (about 120 grams)
3egg yolks and 3 egg whites
1 bottlebeer
Black pepper, kosher salt, paprika,
1 teaspoonbaking powder (such as Royal)
1 poundtomatoes (about 1/2 kilo)
1small red onion, diced
1serrano pepper
1small bunch parsley
1/2small head green cabbage or regular cabbage
4 tablespoonswhite vinegar
Juice of 3 lemons (about 1/2 cup)
1 cupmayonnaise (about 250 grams)
1/2 cupsour cream (about 125 grams)
1 canchipotle peppers in adobo sauce
1 packageflour tortillas

Saved

Steps

1 hour

1

Cut the fish fillets into strips. Season with salt, pepper, and paprika, then set aside.
2

Sift the flour into a bowl with the baking powder. Add salt and pepper, and mix well.
3

Add the 3 egg yolks and 3 tablespoons of oil to the flour. Gradually pour in the cold beer, stirring until you have a thick, smooth batter similar to pancake batter. Cover and refrigerate for about 30 minutes.
4

Finely shred the cabbage and dice the red onion. Rinse the onion, then place both in a bowl with 4 cups (1 liter) of water, the vinegar, juice of 3 lemons, and 1 tablespoon salt. Let sit for 30 minutes to mellow the flavors and reduce the cabbage odor.
5

After 30 minutes, drain the water. Dice the tomatoes, serrano pepper, and parsley, then add to the cabbage mixture.
6

Heat the oil in a deep pan. Remove the batter from the refrigerator. Beat the 3 egg whites until stiff, then add 1 tablespoon salt and 1 tablespoon flour. Gently fold the egg whites into the batter.
7

Lightly coat the fish strips with flour, then dip them into the batter to coat.
8

Fry the battered fish strips in the hot oil, adding them one at a time.
9

To make the sauce, blend the mayonnaise, sour cream, and chipotle peppers in adobo until smooth.
10

Assemble the tacos: place the vegetables on flour tortillas, add the fried fish, and top with the chipotle sauce. Add extra lemon juice if desired.