Baja Fish Tacos

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.

	this recipe	typical
fat	25%	4%
protein add	100%	100%
salt	1%	0%
aromatics	5%	1%
acid	11%	0%
vegetables and beans	42%	42%
liquid	35%	8%

Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

284 g	5 cups (or one 10-oz/283-g bag) shredded red cabbage
30 g	3 tablespoons minced red onion
50 g	1/2 cup fresh chopped cilantro
45 g	3 tablespoons cider vinegar
7 g	1 1/2 teaspoons vegetable oil
3 g	1/2 teaspoon salt
165 g	3/4 cup mayonnaise, (best quality such as Hellmann's)
31 g	2 tablespoons lime juice, (from one lime)
38 g	2 to 3 chipotle chiles in adobo sauce, (canned, roughly chopped, plus 1 to 2 teaspoons sauce (see note below))
3 g	1 large clove garlic, (roughly chopped)
120 g	1 cup all-purpose flour
6 g	1 teaspoon salt
1 g	1/2 teaspoon freshly ground black pepper
240 g	1 cup beer
680 g	1 1/2 pounds skinless cod, (cut into 1-inch (2.5-cm) wide x 4-inch (10-cm) long strips)
	Vegetable oil, (for frying)
	12 (6-in/15-cm) soft corn tortillas, warmed
	Lime wedges, (for serving)

Method: 6 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made these fish tacos for my daughter and I this evening. We both loved them. The only issue was with the frying. I'd never fried anything before but followed the instructions exactly. I used an All Clad pan and the fish stuck to the bottom of the pan.” — a cook, 5.0★

“Sorry, but these are not like real Baja fish tacos. The batter needs more seasoning, not just salt and pepper. Also they should be served with a lime creama, not chipotle sauce. And don’t get me started of the slaw…. Just plain shaved cabbage and lime wedg” — a cook, 2.0★