Baja Inspired Fish Tacos with a Peach and Cucumber Slaw

Baja Inspired Fish Tacos with a Peach and Cucumber Slaw

  • 1 peach, diced

  • 1 cup cucumber, small diced

  • 1 cup red bell pepper, diced

  • 1 clementine

  • kosher salt

  • 1/2 cup sour cream

  • 1 lb white fish, such as halibut or cod, skin removed and cut into 2 x 2” strips

  • 1 tsp. spice rub (whatever you have in your pantry)

  • 1 cup sparkling water/club

  • 1 cup flour

  • Neutral oil for frying

  • Serve with warm tortillas and hot sauce

In a small bowl combine the peach, cucumber, red bell pepper, juice of 1 /2 clementine, and large pinch of salt. Stir well and set aside.

In a small bowl combine the sour cream, juice of remaining clementine, and pinch of salt. Set aside.

Prepare the fish by sprinkling liberally with salt and spice rubif using (I like spice rubs that have smoked paprika in it) .

In a large bowl mix together the flour, soda water, and large pinch of salt and spice rub if using.

Warm the oil over medium high heat. Once warm (about 325°F) dip the fish into the tempura batter then straight into the hot oil. Cook for about 3 to 5 minutes flipping half way through until golden brown. Repeat with remaining fish.

Assemble the fish tacos by warming a tortilla and adding the fish then topping with salsa and a drizzle of the crema.

Serves about 3 to 4

Amanda FredericksonComment