Baja-style Fish Tacos from Southern California

Southern California is next in my quest to cook the signature dish of every American state. Thought this dish is surely Mexican, it has become Americanized in some aspects (depending where you go, of course) and is a top-seller on many Mexican-American menus.

Legend has it Japanese sailors traveling to the Baja peninsula taught locals how to fry the fish with a tempura-like batter (something they learned from the Portuguese years prior). Not before long the crispy fried fish took on some Mexican flare from the locals and fish tacos quickly became a common on-the-go meal for fisherman and market workers. It wasn't until sometime in the 1980s did a San Diego based Mexican-American restauranteur popularize the taco by putting it on his menu.

The fish taco truly is a story of the intimate cultural connection between Mexico and the United States. If we take it a step further, perhaps a story of mid 20th century globalization between East and West (being Japan and Mexico). The rest is history. Let’s cook. 🤘🏻 Adam

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Baja-style Fish Tacos from Southern California

IngredientsUSMetric

Fish Batter

• 1 1/2 cup Self Rising Flour
• 2 cups Rice Flour
• 2 tsp Baking Powder
• 2 Tbsp Honey
• 1 1/2 cups Vodka
• 2 cups Beer

Chili de Arbol Salsa

• 1 Garlic clove, smashed
• 1 cup Dried Chilies de Arbol, stemmed
• 1/3 cup Water
• 1 Tbsp White Vinegar
• Kosher Salt, to taste

Avocado Crema

• 2 avocados, pitted and peeled
• 1 Garlic clove
• ½ cup Mexican Crema
• 1 tsp Kosher Salt, more to taste
• 3-4 Tbsp Lime juice, more to taste

Pico de Gallo

• 3 tomato, diced and seeded
• 1 white onion, diced
• 1 cup Cilantro, chopped
• 1-2 Jalapenos, finely chopped
• 2 Tbsp Lime Juice, more to taste
• Kosher salt, to taste

Flour Tortillas (makes 10-12 small Tortillas)

• 3/4 pound All-purpose Flour (340g)
• 5 Tbsp Lard (50g)
• 1 tsp Kosher Salt (3.5g)
• 3/4 cup warm Water (180g)

Simple Cabbage Slaw

• 1/2 Head of Cabbage, sliced thin
• 2 Tbsp White Wine Vinegar or Lim Juice
• 2 Tbsp Mayonnaise
• Kosher Salt, to taste

Instructions

Fish Batter

1. Mix the flours, baking soda in a large bowl. Dissolve the honey into the vodka then pour it into the flour mix. Add the beer and whisk together. Keep batter cold in the fridge until needed.

Chili de Arbol Salsa

1. Snap the stems off of the chilies. Dry roast the chilis in a hot skillet until aromatic then add to a blender, do the same to the garlic.
2. Blend the chilis and garlic until pulverized completely, then add the water, salt and vinegar and process again until smooth. Taste and adjust seasoning. Refrigerate until needed.

Avocado Crema

1. Blend everything in a food processor until smooth. If the crema is too thick, thin it down with more lime juice or water. Refrigerate until needed.

Pico de Gallo

1. Mix all ingredients in a large bowl. Refrigerate until needed.

Flour Tortillas

1. In a large bowl, work the fat into the flour with your fingers until incorporated like pie dough. Make a well in the center of the bowl. Dissolve salt into the water then pour it into the well and work it into the flour by hand. Work the dough until it comes together, then dump it onto the counter and knead until smooth.
2. Divide the dough into 10-12 portions, set them covered on a plate and let rest for 30 minutes.
3. With flour as needed, roll out the little balls to 14 inches with a rolling pin. Heat an uncreased pan or tray over medium heat and cook the tortillas for 30-45 seconds, flip and repeat on the other side. Don’t overcook the tortillas or they’ll become crispy.
4. Aim for 90F degrees for your water temperature. You want it warm, not so hot it burns your hand.

Simple Cabbage Slaw

1. Mix the cabbage, vinegar, mayonnaise and salt together squeezing the ingredients into the cabbage. Taste and adjust seasoning. Keep refrigerated until needed.

Adam's Notes

• The Ramp butter will keep for a week in the fridge, and a couple months in the freezer.
• The butter should be solid for a week in the fridge or a few months in the freezer. Brownie points if you vacuum seal it for freshness when freezing.
• I like to keep my ramp pickles plain (without herbs or spices) to let the ramp flavor shine through, but go ahead and add hardy herbs and seeds/spices if you'd like to toy with the flavor profile.
• Traditional Jjangaji (Korean Soy Pickles) include radish, jalapeno, onion and garlic. Those would be nice additions in the soy pickles, but are totally optional. I like to keep my ramp pickles pure and 100% ramp-forward.