Baja-Style Fish Tacos
Baja-Style Fish Tacos
Serves 4.
Ever since I first made Sam Sifton’s fish tacos for The New York Times Magazine, they have become part of my family’s dining repertoire. And while we love eating them outdoors when the weather’s agreeable, we enjoy them in the dead of winter, too. They somehow transport us to a warmer place for one blissful night. Normally, I fry the fish in a skillet until crisp. But, in order to simplify the recipe and not stink up your house with “fish fry”, we’re going to roast the fish over high heat in the oven. And for those not eating fish, slices of tofu work nicely too. If you’d like to bulk up your dinner a bit, I suggest this delicious recipe for Cuban black beans.
For the tacos:
1 1/3 pounds white fish fillet (such as cod, haddock, halibut or hake), skin and pin-bones removed, cut into 1-inch-thick strips (or 16 ounces extra-firm tofu, cut into 1-inch-thick strips) (see Ingredients Explained)
2/3 cup milk (not needed if using tofu instead of fish)
1/2 cup instant flour, preferably Wondra (all-purpose flour works, too) (see Ingredients Explained)
1 teaspoon chili powder
Kosher salt
Freshly ground black pepper
One-quarter small red or green cabbage, very thinly sliced (see Ingredients Explained)
1 ripe avocado, halved, pitted and roughly chopped
1/2 small red onion, peeled and thinly sliced
1/4 cup roughly chopped cilantro
1 lime, halved
1/2 cup cider vinegar
Pinch sugar
12 (6-inch) fresh corn tortillas
About 1/4 cup vegetable oil
Hot sauce or salsa (optional)
For the crema:
1/2 cup sour cream
1/4 cup mayonnaise
Juice of 1/2 lime
Kosher salt
Freshly ground black pepper
Steps:
1. Preheat the oven to 450°F.
2. Prepare the tacos: Place the fish strips in a medium bowl or container. Pour the milk over the fish, pressing down to submerge. Refrigerate.
3. In a medium bowl, whisk together the flour, chili powder, 2 teaspoons kosher salt (or 1 teaspoon fine salt) and 1/2 teaspoon black pepper; set aside.
4. Place the cut cabbage, avocado, red onion, and cilantro each in a small bowl. Squeeze the juice of half a lime over the avocado, and season with salt; set aside. Cover the onion in cider vinegar, add a big pinch each of salt and sugar, and let sit to macerate for at least 10 minutes.
5. Make the crema: In a small bowl, whisk the sour cream and mayonnaise until combined. Season to taste with the halved lime, salt, and pepper; set aside. Cut the remaining lime halves into wedges and place in a separate bowl.
6. Finish the tacos: Set the tortillas in a stack on a large piece of aluminum foil. Fold the foil over the tortillas, as if wrapping a gift and crimp the sides. Bake in the oven until heated through, about 10 minutes. Carefully transfer the hot tortilla packet top a work surface. Let cool slightly. Then using a hot mitt, gently open. Transfer to a clean tea towel and cover well to keep them warm.
7. Line a large baking sheet or baking pan with foil. Add just enough vegetable oil to lightly coat , the pan — spreading it around with a spoon or your hands. Place in the hot oven. Meanwhile, remove the fish pieces from the milk bath. Dredge the fish (or the tofu slices) through the flour mixture, shaking to remove excess flour. Place them on a plate. Carefully place the fish or tofu pieces on the hot pan in the oven. (Do NOT drop them from above - carefully place them down without touching the oil or pan). Make sure the pieces aren’t crowded. Cook, turning the piece over after 5 minutes, until the fish flakes easily when pierced with a folk, 7 to 8 minutes. Carefully turn the pieces of fish over after 5 minutes. Remove to a plate, taste a piece and sprinkle with more salt as needed.
8. Strain the cider vinegar from the onions. Bring the fish, vegetables, sauce, limes, cilantro, and tortillas to the table, and allow each diner to build about 3 tacos. Recipe loosely adapted from Sam Sifton “The New York Times Magazine.”
INGREDIENTS EXPLAINED
Tofu makes a good substitute for fish in this fish taco. My preferred tofu is Hodo Tofu made in the Bay Area. I have seen it in NYC, though it’s not readily available. Any firm tofu works for this dish. If your tofu not super firm, the night before, place it between two plates and place a heavy can on top of it to press out excess water.
Wondra The first time I was instructed to use Wondra, I had my doubts. What was this mysterious fine flour?
But after using it as a fish “breading”, I was sold. Wondra perfectly fried my fish. I’ve since learned that Wondra is instant flour — a low-protein wheat flour (similar to pastry flour) that’s been finely ground, pre-cooked and dried. It’s this pre-cooking that enables it to absorb nicely into liquids. Wondra is great for flouring fried foods, thickening gravies, or flouring baking pans. Best of all, it’s found at most grocery stores, and is pretty inexpensive.
Cabbage This recipe calls for 1/4 of a cabbage, which is always annoying cause what are you suppose to do with the remaining three-fourths? I feel that pain. But I can’t make a fish taco without cabbage — it gives it much needed crunch and sweet-earthy-ness. With the leftover cabbage, onion half, cilantro and cider vinegar, make Samin Nosrat’s delicious coleslaw. You will not regret it. And if her recipe is too tart for you, add a little mayo to it.
