Description
These Baja Fish Taco Bowls are loaded with crispy beer-battered cod, cilantro-lime rice, beans, crunchy slaw, and creamy chipotle sauce. Fresh and customizable! Make the sides ahead!
Ingredients
Units
Scale
Crispy Cod (or shrimp or tofu!)
- 1 lb wild cod (or raw peeled shrimp, or cubed tofu)
- 1/2 cup flour, spooned and leveled (or GF flour blend)
- 1/2 teaspoon salt
- 1/2 granulated garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 cup beer ( any kind)
- 1/4 cup avocado oil for frying (or other high-heat oil)
- Cilantro Lime Rice
- Mexican Pinto Beans
- Canned seasoned Black beans
- Mexican Slaw
- Chipotle Mayo or Creamy Avocado Sauce
- Pickled red onions
- Fresh veggies: sliced radishes, sliced cucumber, cilantro, green onions, grated carrots, sprouts or avocado, Limes!
- Crumbled Queso fresco cheese (optional)
- Hot sauce
Instructions
- Prepare any of the Baja Bowl Ingredients you want. (It is best to do this ahead)
- Cut fish into four x 4-ounce pieces. Pat dry.
- Make the Batter: Pour 1/2 cup beer into a medium bowl. Whisk in all the spices and salt. Slowly whisk in the flour. If you’d like a looser or thinner batter, add a little more beer. Place the fish in the batter, coating all sides.
- Fry: Heat oil in a skillet over medium heat until very hot, smoking hot (350 F), or until it sizzles when you drop a little batter in. Carefully place the battered fish in the oil, watching out for splatter. Cook 3 minutes or until fish naturally releases from the pan (it will release when crispy and golden) then carefully turn it over. Lower heat to LOW. Cook until this side is golden, crispy and fish is cooked through, another 3-5 minutes. Place on a paper towel lined plate, to blot the oil while you plate up the bowls. (You could also keep these on a wire rack in a 300 F oven, until ready to serve, so they stay crispy.)
- Assemble: Create the base of the bowls with warm beans or rice or both; add veggies, avocado, and/or slaw. Top with fish. Serve with limes and chipotle Mayo or hot sauce.
Notes
Cooking times and nutrition info are for the fish only.
Feel free to serve in tacos instead, cutting the fish into 1-inch-thick strips.
Fish and sides will keep up to 3 days in the fridge in an airtight container; store separately.
Nutrition
- Serving Size: 4 ounces
- Calories: 243
- Sugar: 2.5 g
- Sodium: 428.7 mg
- Fat: 11.1 g
- Saturated Fat: 1.6 g
- Carbohydrates: 14.8 g
- Fiber: 0.7 g
- Protein: 21.7 g
- Cholesterol: 52.1 mg
