Baja Fish Taco Bowl Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 3 cups thinly sliced cabbage
  • ½ cup thinly sliced red onion
  • ½ cup roughly chopped cilantro
  • Juice of 1 lime
  • ½ teaspoon salt
  • ¼ cup olive oil
  • 1 cup Mexican crema or heavy whipping cream
  • ½ cup canned chipotles in adobo
  • Juice of ½ lime
  • 1 quart vegetable oil, for frying
  • 1 cup flour
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 ¼ cups lager
  • 1 ½ pounds cod or other whitefish, sliced into 2-ounce pieces
Directions
  1. Make the slaw: Add all of the slaw ingredients to a mixing bowl and stir. Set aside.
  2. Make the chipotle crema: Puree all the crema ingredients in a food processor until smooth. Transfer to a squeeze bottle or small bowl.
  3. Add the vegetable oil to a deep saucepan over high heat and bring to 350 F.
  4. While the oil is heating, stir together the flour, salt, garlic powder, onion powder, and lager in a medium mixing bowl to make a batter.
  5. Using chopsticks, pick up a piece of fish, dip it in batter, and gently place in the pot of oil.
  6. Fry the fish in batches, being careful not to crowd the pot, for around 3 to 4 minutes per batch. Remove when golden brown and transfer to a paper towel-lined plate.
  7. Allow the oil to return to 350 F, and repeat with remaining fish.
  8. Assemble the bowls with rice on the bottom (if desired), slaw, and fried fish. Top with chipotle crema and serve hot.