Easy Baja Fish Taco Bowl Recipe

This bowl version of a Baja fish taco has crispy fried cod (or whitefish of your choice), crunchy cabbage slaw, and chipotle crema.


FOR THE SLAW 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 FOR THE CHIPOTLE CREMA 1 cup Mexican crema or heavy whipping cream ½ cup canned chipotles in adobo Juice of ½ lime FOR THE FRIED FISH 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



Combine all slaw ingredients in a bowl and stir. Set aside. Make chipotle crema: Blend all crema ingredients in a food processor. Use a squeeze bottle or small dish.


Bring vegetable oil to 350 F in a large saucepan over high heat. Mix the flour, salt, garlic powder, onion powder, and lager in a medium basin to make a batter while the oil heats.  


Pick up a fish with chopsticks, dip it in batter, then gently place it in the oil.  


Cook the fish in groups of 3–4 minutes, taking care not to overcrowd the pot. Remove when golden brown and place on paper towel-lined platter.  


Return oil to 350 F and continue with remaining fish. Put rice, slaw, and fried fish in bowls. Add chipotle crema and serve hot.


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