30 minutes
Delicious Baja-style tacos featuring battered cod, tangy chipotle crema, and zesty pickled onions.
Red Onion, halved and thinly sliced
each
cups
Kosher Salt, divided
teaspoons
cups
cups
Chipotle Chile In Adobo Sauce
each
Arbol Chile, seeded
each
Tapatío Hot Sauce
tablespoons
Beer
tablespoons
tablespoons
Garlic Clove, chopped
each
teaspoons
teaspoons
teaspoons
Black Pepper, divided
teaspoons
Cod fillets, each cut into 3 strips
0 oz
cups
Vegetable Oil, divided
tablespoons
Unsalted Butter, divided
tablespoons
Red Cabbage, finely shredded
cups
Green Cabbage, finely shredded
cups
Corn Tortillas, warmed
each
Large Tomato, finely chopped
each
Cilantro, coarsely chopped
cups
Avocado, thinly sliced
each
1. Pickling the Onions
Quick-Pickle Prep: In a medium bowl, submerge red onion slices. In a small saucepan, combine vinegar, sugar, and 1 teaspoon kosher salt. Heat to a simmer, stirring to dissolve sugar. Pour over onions, ensuring they're covered. Cool for 30 minutes, stirring occasionally. Keep refrigerated for up to 1 week.
2. Chipotle Crema
Sauce Blend: In a blender, combine mayonnaise, sour cream, chipotle chile, arbol chile, Tapatío, beer, mustard, garlic, soy sauce, Worcestershire sauce, oregano, 1/4 teaspoon pepper, and 1/4 teaspoon kosher salt. Blend until smooth, about 20 seconds. Reserve 6 tablespoons for fish and refrigerate remainder up to 2 days.
3. Fish Preparation
Warm and Ready: Preheat oven to 200°F. Place a wire rack on a baking sheet. Season cod strips with 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Dredge in flour, shake off excess, and set aside on a plate.
4. Sear and Sauce
In a nonstick skillet, heat 1 tablespoon oil until hot. Add 1 tablespoon butter, melt until foaming. Cook half the cod for 2 minutes without moving. Drizzle with 3 tablespoons sauce, flip gently, cook for 1-2 minutes more until done. Place on wire rack; keep warm in oven. Clean skillet, repeat with remaining oil, butter, cod, and sauce.
5. Assembling the Tacos
Toss and Build: Mix both cabbages in a bowl. On each tortilla, layer a piece of cod, cabbage blend, tomato, cilantro, a spoonful of chipotle crema, pickled onions, and avocado slices. Serve tacos hot.
Blend ripe avocado into your chipotle crema for a creamier texture and a hint of earthy richness.
Top your tacos with a fresh mango salsa for a sweet and tangy twist.
Add finely chopped cilantro and a squeeze of fresh lime juice to the crema for a zesty, fresh note.
Marinate the cod in a mixture of soy sauce, ginger, and garlic before cooking to infuse it with Asian flavors.
Replace cod with shrimp for a sweeter, more delicate flavor. You can grill or sauté the shrimp with a touch of smoked paprika to complement the smokiness of the chipotle.
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