Baja-Style Tempura Fish Tacos Recipe | Cook the Book

Ingredients (22)

• Chile-Lime Marinade
• 1 1/2 cups water
• 1/2 cup fresh lime juice
• 10 cloves garlic, sliced
• 2 serrano chiles, seeded and stemmed
• 2 teaspoons Mexican oregano, ground
• 1 tablespoon fine sea salt
• 2 pounds young shark fillet, cut into 4 by 3/4 inch strips
• Baja Tempura Batter
• 3/4 cup plus 1 tablespoon ice water
• 2 1/2 teaspoons yellow mustard (optional)
• 1 cup bleached all-purpose flour
• Vegetable oil for deep-frying
• 10 (5 1/2-inch) soft white corn tortillas, for serving
• Garnish
• Baja Cabbage Slaw (recipe follows)
• Lime wedges
• Pickled jalapeno slices.
• 1/2 head small (5-inch diameter) green cabbage
• 2 tablespoons regular mayonnaise (not light)
• 3/4 teaspoons fresh lime juice
• 2 drops jalapeno Tabasco sauce (optional)