Baja Fish Tacos Recipe

Prep shrimp

Pat shrimp dry with paper towels. In a bowl toss shrimp with 1 tablespoon flour, cornstarch, smoked paprika, cumin, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper until evenly coated. Add lime juice and toss briefly.

Cook shrimp

Heat 2 tablespoons neutral oil in a nonstick or cast-iron skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook 1.5–2 minutes per side until opaque and lightly browned. Remove to a plate and keep warm.

Prepare batter

Cut the cod into a single 4-ounce piece (or two small strips). In a medium bowl whisk together 1/2 cup flour, 1/4 cup cornmeal, 1/2 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in 3/4 cup cold sparkling water until a smooth, slightly thick batter forms (consistency like heavy cream). Chill 5 minutes if time allows.

Heat oil

Pour 2 cups vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1 inch. Heat over medium-high until oil registers 350°F (175°C) or a small drop of batter sizzles and rises immediately.

Fry cod

Pat cod dry and season lightly with a pinch of salt. Dredge the fillet in a tablespoon of flour (to help batter adhere), then dip into the batter to coat completely. Carefully lower into hot oil and fry 3–4 minutes, turning once if needed, until golden brown and cooked through (internal temp ~145°F/63°C). Transfer to a paper towel–lined plate to drain.

Halve and pit the avocado and scoop flesh into a bowl. Mash with a fork to a chunky consistency. Fold in diced tomato, minced red onion, chopped cilantro, 1 tablespoon fresh lime juice, 1/4 teaspoon salt and a pinch of black pepper. Taste and adjust seasoning. Keep covered to prevent browning.

Make crema

In a small bowl combine 2 tablespoons mayonnaise and 2 tablespoons sour cream. Stir until smooth. Add a teaspoon of Valentina if you like it spicy and a squeeze of lime; mix and set aside.

Warm tortillas and assemble

Warm tortillas on a dry skillet over medium heat 20–30 seconds per side until pliable and slightly charred at the edges. Season shredded cabbage lightly with 1/4 teaspoon salt and a squeeze of lime. To assemble two tacos: place a warmed tortilla on a plate, spread about half the guacamole across the center, add shredded cabbage, place the fried cod piece on one taco and 4 cooked shrimp on the other (you may split shrimp between two tacos if preferred). Drizzle crema over each taco, finish with a few drops of Valentina, sprinkle chopped cilantro, and serve with lime wedges.