baja-style fish tacos

Ingredients

• Servings: 9
• 1/2 cup tequila
• 1/2 cup fresh lime juice
• 1/2 cup water
• 2 tablespoons kosher salt
• 2 tablespoons 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 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

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 20 mins

Ready Time: 2 hrs 5 mins


• make a marinade by whisking together the tequila, lime juice, water, 2 tablespoons salt, 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.
• stir together the reserved 1/4 cup marinade, black beans, and jalapeno; set aside.
• mix together the mayonnaise, sour cream, 1 tablespoon chili powder, 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.
• mix 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.
• heat 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.
• while 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.
• assemble 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.