Rally for Restaurants partner El Catrin has shared the recipe to their most popular dish, the Baja Tacos. Try this recipe for a delicious taste of Mexico that will have you reaching for this dish every week.
Yields 1 serving (3 tacos)
- 125 gr skinless haddock, cut into 3 long strips
- 2 tbsp chipotle aioli (see recipe*)
- ½ cup coleslaw (see recipe**)
- 3 small flour tortillas
- 1 tbsp cilantro
- 1 batch Stella Artois batter (see recipe***)
- 1 cup all-purpose flour
- 2 cups canola oil
- 2 lime wedges (about ¼ of a lime)
- 1 cup mayonnaise
- 2 tbsp canned chipotle in adobe (find in the “international” section at the grocery
- ½ tsp kosher salt
- 1 tbsp lime juice (about ½ a lime)
- ½ cup green cabbage, thinly sliced
- 1 tbsp chipotle aioli
- ½ tsp kosher salt
- 2 tbsp lime juice (about 1 lime)
***STELLA ARTOIS BATTER
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tall can Stella Artois
Blend all the ingredients for the chipotle aioli. Reserve.
Combine all the coleslaw ingredients thoroughly. Reserve.
Make the Stella Artois batter by first combining dry ingredients. Combine wet ingredients in another bowl. Combine wet into dry and stir until smooth. Reserve.
Add flour to a shallow bowl.
Add oil to a medium saucepan (pot). Heat on medium-high until hot*. Once hot, lower heat to medium to hold the temperature.
Season the fish with salt and dredge in flour to coat.
Dredge in beer batter and carefully fry in hot oil until golden brown (approx. 3 minutes).
Carefully remove fish from oil and place them on a plate lined with paper towel to absorb any excess oil.
Heat your tortillas either on a dry (no oil) comal or in a frying pan over medium heat -- 30 seconds on each side cooking them for about 30 seconds on each side.
Evenly distribute 2 tbsp of chipotle aioli over 3 tortillas. Add fried fish. Evenly distribute coleslaw over tacos. Finish with cilantro and plate with your lime wedged on the side.
* The easiest and safest method to test if your oil is hot is to stick the end of a wooden spoon into the oil. If you see many bubbles form around the wood and they start to float up, your oil is ready for frying. If it is bubbling hard, the oil is too hot; let it cool a bit and check the temperature again.
Support El Catrin
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