I came up with this recipe after having fish tacos from a street vendor in Ensenada, Mexico. It is the closest to authentic I have found. Salsa can be made a day in advance for flavors to blend.
Preparation Time
40 mins
Cooking Time
20 mins
Total Time
60 mins
Calories
423 Calories
Recipe Instructions
Step 1
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Step 2
Mix tomatoes, onion, cilantro, jalapeno peppers, 1 tablespoon juice from jalapeno peppers, and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca. Cover bowl with plastic wrap and refrigerate while preparing fish.
Step 3
Toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.
Step 4
Stir batter mix and beer together in a bowl. Wrap corn tortillas in wet paper towels and set aside.
Step 5
Dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and coating is brown, 4 to 5 minutes. Remove cod with a slotted spoon and drain on a paper towel-lined plate.
Step 6
Microwave corn tortillas on high until warmed, about 1 minute.
Step 7
Stack two tortillas on a plate; top with fish, a sprinkle of Mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from lime wedge. Drizzle with chile-garlic sauce. Repeat with remaining ingredients.
Ingredients
½ teaspoon garlic salt
2 cups vegetable oil for frying
½ lime, juiced
½ cup chopped fresh cilantro
1 small onion, diced
6 tomatoes, diced
2 cups shredded Mexican cheese blend
3 cups coleslaw mix
2 tablespoons canned diced jalapeno peppers, or more to taste (juice reserved)
3 tablespoons ranch dressing
1 (9 ounce) box batter mix (such as Shore Lunch®)
1 (12 fluid ounce) can or bottle Mexican beer
24 corn tortillas
1 pound cod fillets, cut into 2-inch chunks
2 limes, sliced into wedges
1 dash chile-garlic sauce (such as Sriracha®) (Optional)
