Pacific Coastal Baja Fish Tacos

Ingredients

• 8 oz white fish fillets (like cod or halibut)
• 1/2 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 cup cold sparkling water
• 1 tsp Salted Perfection Key West Select Blend
• 1 cup shredded green cabbage
• 1/4 cup shredded red cabbage
• 2 tbsp chopped fresh cilantro
• 1 small jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 1/2 tsp Salted Perfection Key West Select Blend
• 4 small corn tortillas
• 1/4 cup mayonnaise
• 1 tbsp chipotle peppers in adobo sauce, minced
• 1 tsp fresh lime juice
• 1 tbsp olive oil
• Salted Perfection Key West Select Blend to taste

Instructions

1. Preheat a cast iron skillet over medium-high heat with olive oil. In a bowl, whisk flour, baking powder, 1 tsp Salted Perfection Key West Select Blend, and cold sparkling water to make a light batter. The bubbles will give you that crispy crunch – no soggy nonsense.
2. Pat fish dry, then dip each piece in the batter, letting excess drip off. Fry in hot oil 3-4 minutes per side until golden and crispy. Don’t crowd the pan, capisce? Work in batches if needed. Drain on paper towels.
3. In a medium bowl, toss shredded green and red cabbage, cilantro, jalapeño, lime juice, and ½ tsp Salted Perfection Key West Select Blend. This slaw’s got bite and balance – make it fresh and zingy.
4. Mix mayonnaise, chipotle peppers, and lime juice in a small bowl for the sauce. Adjust seasoning with Salted Perfection Key West Select Blend to taste. This sauce packs a smoky punch.
5. Warm corn tortillas in a dry skillet or wrapped in foil in a 350°F oven for 5 minutes. Keep ‘em soft and pliable – that’s how you roll.
6. Assemble tacos by layering fish, slaw, and a drizzle of chipotle mayo. Boom! You got yourself a flavor bomb that’s fresh, crispy, and just a little spicy.
7. Serve immediately with extra lime wedges on the side for that extra juice squeeze.
8. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!