Another fish taco. Tonight’s taco is Baja Fish Tacos with Tropical Salsa
The Review from the internet: n/a
Our Review: These where good, overall might have been a little more work than I was looking for on a Monday night. The flavor of the salsa was good, but had soooooo many components. I might have ended up putting too much onion in. The citrus was really nice and bright and balanced out the fish well.
The fish and batter was easy to pull together. To be honest I didn’t realize that these were battered tacos or I would have picked something else for tonight.
Once the fish was cut up, dipped and fried the tacos came together easily. I was done, chopping and dicing so I skipped the sauce and just used sour cream.
This one gets 3/5 pineapples. It was good, but maybe too much work for a week night.
BAJA FISH TACOS WITH TROPICAL SALSA
1 lb. flaky fish like rockfish, halibut, or cod
¼ c. filtered water (optionally you could get a little crazy and sub a good GF beer)
1 tsp. onion powder
½ tsp. ground cumin
½ tsp. sweet paprika
¼ tsp. dried oregano
dash cayenne or chipotle powder
½ tsp. baking powder
⅓ c. + 2 tbsp. cassava flour, divided
For the Tropical Salsa:
2 medium tomatoes, chopped small
½ large red onion, diced small
1 mango, cubed small
½ c. chopped pineapple
2 cloves of garlic, minced
1 lime, juiced (about 2-3 tablespoons of juice)
½ c. chopped cilantro
½ tsp. sea salt
¼ tsp. black pepper
Splash of red wine vinegar & extra-virgin olive oil
For the Chipotle Crema:
¼ c. coconut cream or plain grass-fed yogurt
1 tsp. adobo seasoning
1 tsp. smoked paprika
¼ – ½ tsp. chipotle powder (use caution, it’s spicy!)
1 tbsp. fresh lime juice
2 cloves of garlic, minced
1 tsp. honey
Pinch of sea salt & black pepper
Tortillas (recipe for the grain-free version shown here) or lettuce cups for wrapping
Fresh avocado slices
Prep the fish by patting dry with paper towels and slicing into long strips about 2″ thick. Combine the egg, water, onion powder, cumin, paprika, oregano, cayenne, baking powder, and ⅓ cup of cassava flour in a wide bowl. Whisk until a thick pancake-like batter forms. Place the additional 2 tablespoons of cassava flour in another wide bowl. Set them aside to pan-fry just before serving.
Prep the Topical Salsa by combining all the salsa ingredients in a medium bowl. Toss well and set it aside to let the flavors meld. This can be done the day before and kept in the refrigerator.
Prep the Chipotle Crema by whisking the crema ingredients together in a small bowl. Set it aside until serving. This can also be prepped ahead and kept in the refrigerator.
To assemble, chop the cabbage into thin strips and slice the avocado. Fill a heavy-bottomed pan (I prefer cast iron) about 1″ deep with coconut oil. Heat over medium high until the oil begins to shimmer. To pan-fry the fish: dip a piece of fish in the plain cassava flour, shake off the excess, then dip it into the batter to coat it entirely. Allow some of the excess batter to drip off and gently place the fish into the hot oil, laying it down in the direction away from you to keep splatters from coming at you. Cook until golden brown, about 2 minutes per side. Move the cooked fish to a cooling rack and sprinkle with sea salt and black pepper.
Serve immediately layered into tortillas with cabbage, avocado, Tropical Salsa, and Chipotle Crema.
Recipe pulled from: