Baja Fish Tacos

 
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About this recipe:

Serving Size:

  • 12 tacos

  • 2-3 tacos per adult, 1-2 taco per child

Length:

45 minutes- 1 hour

Dietary Restrictions:

  • As written

    • Shellfish-free, Soy-Free, Egg-Free, Tree Nut-Free, Peanut-Free, Gluten-Free, Wheat-Free

  • Can be made

    • Dairy-Free

  • Can’t be made

    • Fish-free, Vegetarian, Vegan

About this recipe:

This recipe is a more wholesome (and kid chef) friendly version of Baja fish tacos, which are typically battered and deep fried. The fish is coated in cornmeal and baked, and the tacos are topped with the traditional slaw and crema. Serve with beans and avocado on the side, and start a new taco night tradition!


Grocery List

For fish taco filling

  • 1.5 lbs. Cod fillets (or other firm white fish)

  • ¾ cups cornmeal

  • 2 ½ tsp. Taco or Mexican seasoning

  • ⅓ cup olive oil

  • Salt + pepper

  • Aluminum foil

For toppings

  • 4 cups (about 12 oz.) shredded cabbage- mix of red and green cabbage if possible.

  • 1 large carrot

  • 2 limes

  • 7 oz. Greek yogurt

  • ½ tsp. garlic powder

  • Salt + pepper

For serving

  • 12 small corn tortillas (5-6” diameter)

  • 15 oz. can black beans (look for no-salt-added or low-sodium)

  • 1 ripe avocado (optional)

  • Hot sauce (optional)

ingredient notes:

Cabbage slaw:

  • Can’t find pre-shredded red and green cabbage? Most grocery stores sell “coleslaw” mix, which is green cabbage and carrots, and that totally works too.

  • You could also buy whole cabbage and cut thinly with a chef’s knife. You’d want a head each of green and red cabbage (and will likely only need ½ a head of each to yield the 2 cups).

Fish:

Can’t find cod? Other firm white fish like snapper, sole, rockfish, or catfish, or tilapia will also work.

Substitutions:

For dairy-free:

  • Substitute plain non-dairy yogurt OR make “crema” with avocado, lime juice, and water, mashed and mixed together.


Ready to cook? Recipe here:

  • Don’t forget to take pictures as you cook!

  • Wash hands

  • Collect ingredients

    • Cod fillets

    • Cornmeal

    • shredded cabbage (red and green)

    • 1 large carrot

    • 2 limes

    • 7 oz. Greek yogurt

    • Taco or Mexican seasoning

    • garlic powder

    • 12 small corn tortillas

    • 15 oz. can black beans

    • Salt + pepper

    • Olive Oil

    • 1 ripe avocado (optional)

    • Hot sauce (optional)

  • Collect tools

    • Baking sheet

    • Small saucepan

    • 2 cutting boards

    • Medium and small bowls

    • Measuring cups (½ cup, ¼ cup, 1 cup)

    • Liquid measuring cup

    • Measuring spoons (teaspoon, ½ teaspoon, ¼ teaspoon)

    • Grown-up paring knife and chef knife

    • Can opener

    • Box grater

    • Colander

    • 2 dinner plates

    • Mixing spoons

    • Spatula

    • Pastry brush (optional)

    • Citrus reamer/squeezer (optional)

    • Aluminum foil

Make fish for tacos

  • Grown-up: Preheat oven to 375° F

  • Measure ¾ cups cornmeal

    • Measure ½ cup cornmeal and dump onto a dinner plate.

    • Measure ¼ cup cornmeal and dump onto a dinner plate. This makes a total of ¾ cup cornmeal.

  • Add 2 tsp. taco/Mexican seasoning

    • Measure 1 teaspoon taco or Mexican seasoning. Dump onto same plate with cornmeal.

    • Repeat for a total of 2 teaspoons.

  • Measure ½ tsp. Salt

    • Measure ½ teaspoon salt and dump onto plate.

  • Measure ¼ tsp. Pepper

    • Measure ¼ teaspoon pepper and dump onto plate.

  • Stir

    • Stir the ingredients on the plate, set aside. This will be the batter for the fish.

  • Prepare baking sheet

    • Grown-up: cover baking sheet with aluminum foil

    • Kid chef: Pour about 1 Tablespoon olive oil onto baking tray. Use pastry brush or paper towel to spread oil around until it coats the foil.

  • Measure ¼ cup olive oil

    • Using a liquid measuring cup, pour olive oil until it’s even with the ¼ cup line.

    • Pour olive oil in a small bowl and set aside.

  • Raw fish alert

    • We’re about to use raw fish. Never lick or eat raw fish, and wash your hands after touching.

  • Grown-up: trim cod into fish sticks

    • Grown-up: Using a grown-up paring knife, cut fish into fish sticks about 1” wide and 4” long.

    • Spread out on cutting board so pieces are flat.

  • Brush fish with oil

    • Using a pastry brush or a piece of paper towel, dip into olive oil bowl and paint the tops and sides of the fish sticks.

    • Flip fish over and paint the other sides with olive oil.

  • Coat fish with batter

    • Dip fish stick in to batter, covering all sides of the fish. Place onto baking sheet.

    • Repeat until all pieces of fish are coated and on the baking sheet.

  • Brush fish with olive oil

    • Brush the tops of the fish with remaining olive oil.

  • Clean up and wash hands

    • Put fishy cutting board, plate and olive oil bowl in sink

    • Wash hands, wipe work surface.

  • Grown-up: fish in oven

    • Grown-up: Put fish in oven on the top rack.

    • Kid chef: set timer for 20 minutes. You’ll take the fish out when the timer goes off.

Heat black beans

  • Open & rinse can of black beans

  • Open can of black beans. Over the sink, pour can into colander.

  • Rinse beans under sink until all the bean liquid is gone.

  • Pour beans and season

    • Pour beans into small saucepan.

    • Measure ½ teaspoon taco/Mexican seasoning, stir.

  • Grown-up: put on stove

    • Put beans on stove over low heat. Stir occasionally while working on next steps.

Make cabbage slaw

  • Measure 4 cups shredded cabbage

    • You’ll want 4 cups total cabbage. If you have both colors, measure 2 cups of red and 2 cups green. Add to large mixing bowl.

  • Grate 1 large carrot

    • Use a box grater to grate 1 large carrot. Use the second smallest holes and grate over the large mixing bowl with the cabbage. Stop grating before your fingers get too close!

  • Grown-up: cut 2 limes

    • Grown-up: using a grown-up chef knife, cut 2 limes in half on a new cutting board (not the fishy one)

    • Grown-up tip: roll the limes while pressing down on the cutting board first to get more juice out.

  • Juice 1 lime

    • Juice both halves of 1 lime- use a citrus reamer or squeezer if you have one, otherwise just squeeze. Add directly to bowl with cabbage and carrot.

    • Save second lime for next part.

  • Measure ½ tsp. garlic powder

    • Measure ½ teaspoon garlic powder, add to bowl with cabbage and carrot.

  • Measure ½ tsp. salt

    • Measure ½ teaspoon salt, add to bowl.

  • Stir cabbage slaw

    • Mix everything together. Set aside.

  • Fish reminder: when timer goes off, grown-up take fish out of oven

Make Lime Crema

  • Add yogurt to bowl

    • Open 7 ounce Greek yogurt container.

    • Spoon into small bowl.

  • Juice 1 lime

    • Juice both halves of second lime- use a citrus reamer or squeezer if you have one, otherwise just squeeze.

  • Stir

Serve and Nom

  • Microwave tortillas

  • Put 12 tortillas on microwave safe plate and microwave for 60 seconds.

  • Grown-up: take out of microwave. Careful- will be hot!

  • (Optional) Grown-up:  Cut 1 avocado

    • Grown-up: cut avocado in half with grown-up chef knife. Remove pit. Cut into slices in the skin, then use spoon to scoop out onto plate.

  • Grown-up: Remove beans from heat

    • Remove beans from stove-top, place in serving bowl.

  • Plate your noms:

    • Grown-up: use spatula to plate 1 piece fish in each tortilla

    • Bring toppings to table. Decide if you want to put in taco or on the side:

      • Cabbage slaw

      • Lime Crema

      • Black beans

      • Avocado slices

      • (Optional) Hot sauce

  • Time to nom!

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