Baja Fish Tacos and Esquites
Baja Fish Tacos with Street Corn Salad
Serves 4
For the Street Corn Salad
2 cups frozen (or fresh) corn kernels
1 garlic clove, grated
1 jalapeno, seeded and minced
Juice of 1 lime
2 t chili powder
¼ cup mayonnaise
4 oz cotija cheese, crumbled
Handful of cilantro, chopped
Salt and pepper to taste
1 T olive oil
Heat oil in a skillet over medium high heat and add the corn. Cook until softened and slightly charred (about 6-8 minutes). Freshly shaved, grilled corn on the cob would be ideal for this too. While the corn cooks combine all the other ingredients in a large bowl. Add the corn, season to taste with salt and pepper and serve immediately while warm or refrigerate and serve cold.
For the Fish Tacos
½ head purple cabbage, shredded
2 medium carrots shredded
Handful of cilantro, chopped
1/3 cup mayonnaise
2 T cider vinegar
1 T honey
1 t chipotle powder
1 garlic clove, grated
Zest and juice of 1 lime
½ cup sour cream
2 T half and half or milk (optional)
1 cup AP flour
1 T baking powder
1 t smoked paprika
1 t turmeric
1 pale ale or lager beer (may use seltzer water as well)
1-1.5 lbs cod or other firm white fish
Oil for frying
Flour or corn tortillas to serve
Salt and pepper to taste
Make slaw by combining the shredded carrots, cabbage, and cilantro in a large bowl. In a smaller bowl whisk together the mayonnaise, vinegar, honey, and chipotle powder. Season with salt and pepper and add to cabbage mix. Toss to combine and refrigerate for at least 1 hour before serving. Will keep for up to a week.
Make lime crema by mixing the lime zest and juice with the sour cream and grated garlic in a bowl. Add half and half or milk to adjust the consistency as desired. Season to taste and refrigerate. Will keep for 1 week in the fridge.
Cut the fish into 1” strips. Make the batter by combining the flour, turmeric, paprika and beer in a large bowl. Add the beer slowly, whisking gently to combine. Add just enough beer to create a thick, wet batter. A few lumps in the batter are ok.
Heat oil in a sauce pot or cast iron skillet until it reaches 350 F. Coat 3-4 pieces of fish in the batter and slowly lower each one into the oil one by one. After about 1 minute the coating will be set. Stir the fish around in the oil to prevent it from sticking to the pot or one another. Cook for 3-4 minutes total until golden brown and crisp. Remove to a wire rack and repeat with remaining pieces of fish.
To serve, plate up the street corn salad and garnish with more crumbled cotija and cilantro. Add 1-2 pieces of fish to a taco and garnish with the slaw and a drizzle of crema. Squeeze on fresh lime and enjoy.
