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Baja Taco Bowls!

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Feasting at home

Total Time

20 minutes

Prep Time

10 minutes

Cook Time

10 minutes

Rating

(9)

Ingredients

4 servings

1 lb wild cod (or raw peeled shrimp, or cubed tofu)
1/2 cup AP 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
1/4 cup oil for frying (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

Dinner Intermediate Frying Quick and Easy ...

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Preparation

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Step 1

Prepare any of the Baja Bowl Ingredients you want. (It is best to do this ahead)

Step 2

Cut fish

Step 3

into four 4-ounce pieces. Pat dry.

Step 4

Make the Batter

Step 5

Pour 1/2 cup beer into a medium bowl. Whisk in the all 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.

Step 6

Fry

Step 7

Heat oil in a skillet over medium heat, until very hot, smoking hot (350 F) or 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.)

Step 8

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.