About This Recipe:
Everyone loves a taco dinner at home, and these baja fish tacos are one of my favorites to make. Baja fish tacos are usually fried, but deep frying at home is a bit much for me, so I prefer baking my fish. The cabbage slaw adds a really nice crunch and tangy flavor, and the spicy mayo is a creamy must. My advice is to get a thicker piece of cod to ensure that the strips don’t fall apart when you cook them. I also highly recommend taking the time to drain the cabbage so that your tacos aren’t soggy. Aside from that, this recipe is fool proof!
Enjoy!
Ingredients (4 servings)
-1.5 lbs cod, cut into 12 thick strips
-12 small tortillas
-1 lime, for serving
-Spicy mayo (1/2 cup mayo + a few dashes of hot sauce)
-Olive oil
Cod Seasonings
-1 tsp chili powder
-1 tsp garlic powder
-1/2 tsp cumin
-Salt and pepper
Cabbage Slaw
-1 small red cabbage, shredded
-1/4 cup cilantro, finely chopped
-2 tbls red wine vinegar
-2 tbls apple cider vinegar
-2 tbls honey
Instructions (45 minutes)
1. In a large colander, toss the shredded cabbage with salt. Let sit and drain for 15 minutes so that the excess water is drawn out. Then in a large bowl, whisk together the red wine & apple cider vinegars and honey, and combine with the cabbage.
2. In a small dish, mix together the cod seasonings and sprinkle on both sides of the fish strips. Place the fish on an oiled baking dish and bake at 425 degrees F for about 12 minutes until fully cooked.
3. Serve the cod on tortillas with the cabbage slaw and spicy mayo, and lime wedges on the side.
The Corporate Cookbook 