This recipe is right on time for Taco Tuesday! Its been quite awhile since I’ve had a proper one. My birthday was right before the stay at home order went into place in March. That was last time my girlfriends and I clinked glasses and ordered more tacos than we could count. This recipe is a message in a bottle to all my girlies. To all the chips that haven’t been dipped. To all the Tequila that hasn’t been poured.

Staying true to my promise of a week of summer seafood recipes I’m serving up Baja Fish Tacos. Baja Fish Tacos are traditionally made with a deep fried white fish, shredded cabbage, and a creamy sauce. Staying true to those three texture oriented elements I used cod combined with my creamy Cilantro & Jalapeno Slaw recipe. This slaw can be prepared first and refrigerated while you prepare the cod and warm the tortillas.

Ingredients:

• 1 1/2 Cod (sliced to desired serving size)
• Flour Tortillas (8-12)
• Red Onion (1/2, diced)
• Chili Powder (1 teaspoon)
• Cumin (1 teaspoon)
• Paprika (1 teaspoon)
• Salt (1/2 teaspoon)
• Flour (1 cup)
• Corn Meal (1 cup)
• Egg (2, medium – large)
• Buttermilk (1/4 cup)
• Cilantro ( 2 tablespoons , chopped, for garnish)
• Lime Wedges (for garnish)
• Vegetable Oil to fry
• Pre-made Slaw

Instructions:

1. In a medium bowl whisk together eggs and buttermilk.
2. In another wide bowl mix together flour, corn meal, chili powder, cumin, paprika and salt.
3. Dip each cod cut in the egg mixture then dredge through the flour mix.
4. Fry the battered cod in a large skillet for 2 minutes per side until golden brown.
5. Serve fried cod on warm tortilla, topped with the chilled pre-made Cilantro & Jalapeno Slaw.
6. Garnish with more cilantro, red onion, and lime.