Baja-Style Fish Tacos

34

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Baja-Style Fish Tacos
Preparation45mCook Time20mReady In2h 05mServings9Calories489
Ingredients

1/2 cup tequila

1/2 cup fresh lime juice

1/2 cup water

2 tablespoons kosher salt

2 tablespoons turbinado sugar

1 tablespoon chili powder

2 pounds cod fillet, cut into 3- by 1-inch strips

1 cup canned black beans, rinsed and drained

1 jalapeno pepper, seeded and minced (optional)

1/2 cup mayonnaise

1/2 cup sour cream

1 tablespoon chili powder

1 teaspoon cider vinegar

1/2 teaspoon kosher salt

1 teaspoon sugar

1 (12 ounce) package coleslaw mix

1 tablespoon chopped green onions

1 cup all-purpose flour

1 tablespoon chili powder

1 tablespoon baking soda

2 teaspoons kosher salt

1 cup oil for deep frying

9 corn or flour tortilla

Steps

1Make a marinade by whisking together the tequila, lime juice, water, 2 tablespoons salt, turbinado sugar, and 1 tablespoon chili powder in a large bowl. Set aside 1/4 cup of the marinade. Add the cod to the remaining marinade; cover and set aside.

2Stir together the reserved 1/4 cup marinade, black beans, and jalapeno; set aside.

3Mix together the mayonnaise, sour cream, 1 tablespoon chili powder, cider vinegar, 1/2 teaspoon salt, sugar, and green onions in a large bowl. Add the coleslaw mix and green onion and mix until coated; set aside.

4Mix together the flour, 1 tablespoon chili powder, baking soda, and 2 teaspoons salt in a shallow dish. Remove pieces of cod from the marinade, shake off the marinade, and coat in the flour mixture.

5Heat the oil in a heavy skillet to 375 degrees F (190 degrees C). Gently lie the coated fish in the skillet without crowding the pieces. Cook in the hot oil, turning once, until browned on all sides, 5 to 7 minutes.

6While frying the cod, heat the black bean mixture in a saucepan over medium heat. Heat the reserved marinade in a separate small saucepan over medium-low heat.

7Assemble tacos by placing fish in the center of tortilla; top with coleslaw, black beans, and any other desired toppings. Drizzle some of the heated marinade over the fillings and fold the tortilla to close.

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