Baja Fish Tacos with Citrus Slaw and Chipotle Mayo
Makes four tacos
1 tablespoon Old Bay seasoning
1 tablespoon chili powder
1 teaspoon garlic powder
2 tablespoons kosher salt
1 tablespoon lemon juice
3 tablespoons lime juice
1/4 cup canola oil
1/4 small red cabbage, cored and sliced thin (4 ounces)
1/2 small green cabbage, cored and sliced thin (4 ounces)
1 1/2 cups all-purpose flour
1/2 cup mayonnaise
2 tablespoons chipotle sauce
2 quarts peanut oil
1/2 pound sustainably sourced mild white fish (such as hake or pollock), cut into four 2-ounce fingers
4 corn tortillas, warmed or lightly grilled
1/4 cup fresh cilantro, finely chopped
2 limes, wedged
1. For fish marinade: combine canola oil with lemon juice, one tablespoon of lime juice, Old Bay, chili powder and garlic powder in a bowl and whisk to combine. Set aside.
2. Citrus cabbage slaw: combine red & green cabbage, one tablespoon of kosher salt and the remaining lime juice in a bowl. Let sit for 5 minutes then strain off any excess liquid and discard. Set aside.
3. Chipotle mayonnaise: combine mayonnaise and chipotle sauce in a medium bowl and whisk until homogenous. Set aside.
4. Heat peanut oil in a deep fryer, Dutch oven, or large wok to 350°F.
5. Transfer fish pieces to bowl with marinade and turn to coat thoroughly. Working one piece at a time, lift fish, let excess marinade drip off, then transfer to bowl with flour. Toss to coat. Lift carefully with tongs or dry fingers and slowly lower into hot oil. Repeat with remaining fish.
6. Fry, turning occasionally, until golden brown on all sides (about 3 minutes total). Transfer to a paper towel-lined plate and season with salt.
7. Divide tortillas, top each with shredded citrus cabbage, one piece of fish, chipotle mayo and cilantro. Serve with lime wedges.