
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)
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Directions
Learn how to make this recipe at Serious Eats