Baja Fish Tacos
 By Jennifer Segal (slaw and chipotle sauce adapted from Cook's Illustrated) Crispy beer-battered cod tucked into corn tortillas and topped with slaw and a smoky chipotle sauce, Baja fish tacos are the perfect summer meal. Ingredients For the Cabbage Slaw 5 cups (or one 10-ounce bag) shredded red cabbage 3 tablespoons minced red onion ½ cup fresh chopped cilantro 3 tablespoons cider vinegar 1½ teaspoons vegetable oil ½ teaspoon salt 5 cups (or one 10-ounce bag) shredded red cabbage 3 tablespoons minced red onion ½ cup fresh chopped cilantro 3 tablespoons cider vinegar 1½ teaspoons vegetable oil ½ teaspoon salt For the Chipotle Sauce ¾ cup mayonnaise, best quality such as Hellmann's 2 tablespoons lime juice, from one lime 2-3 chipotle chiles in adobo sauce (canned), roughly chopped, plus 1-2 teaspoons sauce (see note below) 1 large garlic clove, roughly chopped ¾ cup mayonnaise, best quality such as Hellmann's 2 tablespoons lime juice, from one lime 2-3 chipotle chiles in adobo sauce (canned), roughly chopped, plus 1-2 teaspoons sauce (see note below) 1 large garlic clove, roughly chopped For the Beer Batter 1 cup all purpose flour 1 teaspoon salt ½ teaspoon ground black pepper 1 cup beer 1 cup all purpose flour 1 teaspoon salt ½ teaspoon ground black pepper 1 cup beer For the Fish and Tortillas 1½ pounds skinless cod, cut into 1-inch wide x 4-inch long strips Vegetable oil, for frying 12 (6-inch) soft corn tortillas, warmed Lime wedges, for serving 1½ pounds skinless cod, cut into 1-inch wide x 4-inch long strips Vegetable oil, for frying 12 (6-inch) soft corn tortillas, warmed Lime wedges, for serving Instructions Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside. Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth. Set aside. Mix the flour, salt and pepper together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside. In a medium skillet, over medium heat, add enough oil to reach a depth of ½-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F, or when the end of a wooden spoon sizzles when dipped into the oil. Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain. Smear each tortilla with a generous amount of the chipotle sauce, then top with the cabbage slaw. Lay one piece of fish inside each tortilla and serve with lime wedges. Note: 3 chipotle peppers and 2 teaspoons sauce will give you a spicy sauce. Use less for a milder sauce. You can freeze any leftover chipotle peppers from the can. Note: Nutritional information was calculated assuming that approximately 3 tablespoons of oil are absorbed into the fish when fried. Note: Nutritional Information does not include the chipotle sauce. Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside. Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth. Set aside. Mix the flour, salt and pepper together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside. In a medium skillet, over medium heat, add enough oil to reach a depth of ½-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F, or when the end of a wooden spoon sizzles when dipped into the oil. Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain. Smear each tortilla with a generous amount of the chipotle sauce, then top with the cabbage slaw. Lay one piece of fish inside each tortilla and serve with lime wedges. Note: 3 chipotle peppers and 2 teaspoons sauce will give you a spicy sauce. Use less for a milder sauce. You can freeze any leftover chipotle peppers from the can. Note: Nutritional information was calculated assuming that approximately 3 tablespoons of oil are absorbed into the fish when fried. Note: Nutritional Information does not include the chipotle sauce. Nutrition Information Powered by Per serving (4 servings) Calories: 577 Fat: 16 g Saturated fat: 1 g Carbohydrates: 66 g Sugar: 4 g Fiber: 7 g Protein: 39 g Sodium: 1025 mg Cholesterol: 73 mg Per serving (4 servings) Calories: 577 Fat: 16 g Saturated fat: 1 g Carbohydrates: 66 g Sugar: 4 g Fiber: 7 g Protein: 39 g Sodium: 1025 mg Cholesterol: 73 mg