Fish Bacos

Ingredients:

For the Fish:

  • 1 lb white fish fillets (such as cod, halibut, or tilapia)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup cold sparkling water
  • Vegetable oil, for frying

For the Creamy Lime Sauce:

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon hot sauce (optional)
  • Salt and pepper, to taste

For the Slaw:

  • 2 cups shredded cabbage (green or purple, or a mix)
  • 1/2 cup shredded carrots
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • Salt and pepper, to taste

For Serving:

  • 8 small corn tortillas
  • 1 avocado, sliced
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for serving
Instructions:
  1. Prepare the Creamy Lime Sauce:
    • In a small bowl, mix together the mayonnaise, sour cream, lime juice, lime zest, and hot sauce (if using). Season with salt and pepper to taste. Refrigerate until ready to use.
  2. Prepare the Slaw:
    • In a medium bowl, combine the shredded cabbage, shredded carrots, cilantro, and lime juice. Season with salt and pepper to taste. Toss to mix well. Set aside.
  3. Prepare the Fish:
    • Pat the fish fillets dry with paper towels and cut them into 1-inch wide strips.
    • In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, garlic powder, and onion powder. Gradually whisk in the cold sparkling water until the batter is smooth and slightly thick.
    • Heat about 1 inch of vegetable oil in a large skillet or frying pan over medium-high heat. The oil is ready when it reaches 350°F (175°C) or when a drop of batter sizzles and rises to the surface.
    • Dip each piece of fish into the batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry the fish in batches, being careful not to overcrowd the pan, until golden brown and crispy, about 3-4 minutes per side. Transfer the fried fish to a paper towel-lined plate to drain.
  4. Warm the Tortillas:
    • In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable and slightly charred. Alternatively, wrap them in a damp paper towel and microwave for about 30 seconds.
  5. Assemble the Tacos:
    • Spread a spoonful of the creamy lime sauce on each tortilla. Top with a few pieces of fried fish, a generous handful of slaw, and avocado slices. Garnish with fresh cilantro leaves.
  6. Serve:
    • Serve the Baja fish tacos immediately with lime wedges on the side for squeezing over the top.