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.

INGREDIENTS

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

INSTRUCTIONS

STEP-1

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.

STEP-2

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.  

STEP-3

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

STEP-4

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.  

STEP-5

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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