Pati Jinich's Beer-battered Cod Cali-Baja Fish Tacos with Salsa Macha

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Dive into the rich flavors of the Baja peninsula with these delectable Cali-Baja Fish Tacos. Featuring air-light flour tortillas, a zesty Salsa Macha, creamy slaw, and perfectly crisp beer-battered cod, they'll transport you straight to the shores of Mexico with every bite.

Ingredients

🌾 4 cups all-purpose flour, King Arthur
🧂 1 teaspoon salt, Morton
🐷 2/3 cup lard or vegetable shortening, Crisco
💧 1 cup lukewarm water
🧈 Butter (unspecified, for a light brush)

🫒 1.5 cups olive oil, Filippo Berio Extra Virgin Olive Oil
🥜 1/2 cup raw, unsalted, shelled peanuts, Planters
🧄 4 cloves garlic
🌶️ 3/4 cup Morita chipotles, La Costeña (approx. 6-8 pieces)
🌶️ 3/4 cup Meco chipotles, La Costeña (approx. 6-8 pieces)
🌾 2 tablespoons sesame seeds (untoasted)
🍠 1 tablespoon brown sugar, Domino
🍶 3 tablespoons white distilled vinegar, Heinz
🧂 1 teaspoon salt, Morton

🥄 1/4 cup mayonnaise, Hellmann's
🥛 1/4 cup Mexican crema, Cacique
🍊 3 tablespoons orange juice, Tropicana
🧂 Pinch of salt, Morton
🌶️ Grind of black pepper, McCormick
🍶 1 tablespoon white distilled vinegar, Heinz
🥬 3 cups shredded green cabbage
🌿 3 scallions, chopped

🐟 1 lb fresh cod (cut into strips)
🧂 Salt to taste, Morton
🌶️ Black pepper to taste, McCormick
🌾 All-purpose flour for dredging, King Arthur
🌿 Pinch of cumin, McCormick
🍺 1/2 cup beer (preferably lager-type)
🥚 2 egg whites
🛢️ Oil for frying, Wesson (enough for deep frying)

🧅 Red onion, thinly sliced and marinated in lime juice
🌶️ Serrano peppers, sliced and marinated in lime juice
🍋 Lime wedges for serving

Instructions

1- Homemade Flour Tortillas:

In a large mixing bowl, combine the flour and salt. Add lard or vegetable shortening and mix until crumbly.
Gradually add lukewarm water, knead by hand until smooth. Transfer to a floured surface and knead 5-10 minutes until elastic.

2- Homemade Flour Tortillas:

Divide dough into 16 balls, place on a floured baking sheet. Cover and rest for 20-30 minutes.
Roll each ball thin on a floured surface.

3- Homemade Flour Tortillas:

Heat a comal, griddle, or skillet over medium-high heat. Cook tortillas 30 sec-1 min per side until freckled.
Brush with butter and lightly salt.

4- Salsa Macha:

Heat olive oil in a pan over medium heat, fry peanuts and garlic until fragrant.
Add chipotles and sesame seeds, fry until chiles soften.

5- Salsa Macha:

Transfer to a food processor. Add brown sugar, vinegar, and salt. Purée until smooth.

6- Creamy Slaw:

Combine mayonnaise, crema, orange juice, salt, pepper, and vinegar in a bowl. Whisk well.
Mix with shredded cabbage and scallions to coat evenly.

7- Beer-Battered Fried Fish:

Season cod strips with salt and pepper. Dredge in flour.
Beat egg whites to stiff peaks in a mixer. In a bowl, combine flour, cumin, and salt. Add beer, mix until smooth.

8- Beer-Battered Fried Fish:

Gently fold egg whites into the batter.
Heat frying oil in a deep pot. Coat fish in batter and fry in batches until golden brown, about 2 min per side.

9- Taco Assembly:

Spread Salsa Macha on a tortilla, add a piece of fried fish, and a spoon of creamy slaw.
Garnish with red onion and serrano peppers. Serve with lime.

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Calories: 650
Protein: 25g
Fats: 30g
Carbohydrates: 70g
Equipment: Large glass mixing bowl, Rolling pin, Electric griddle Presto Cool-Touch Electric Griddle, Chef's knife Wüsthof Classic, Food processor KitchenAid, Deep frying pot Le Creuset Dutch Oven, Stand mixer KitchenAid