Steps in Preparation

01:38 – Preparing Fish Batter
06:51 – Preparing Tomatillo Salsa – Roasting
16:25 – Preparing Chipotle Mayonnaise
21:30 – Preparing Tomatillo Salsa – Mixing
24:36 – Preparing Cabbage Slaw
28:59 – Preparing Blue Corn Tortillas
36:32 – Frying Fish
43:49 – Plating the Meal


Baja Style Fish Tacos with Cabbage Slaw and Blue Corn Tortillas with Chef Mica Chavez

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When you make a taco, you are building your own meal by personalizing your filling, your salsa and your garnish. Come have fun preparing one of our favorite party foods! Menu includes Baja style fish tacos with chipotle mayonnaise, cabbage slaw and blue corn tortillas.

Ingredients and Specialty Cookware Available at the SFSC Marketplace

  • Chipotle En Adobo
  • Blue Cornmeal
  • New Mexican Red Chile Powder
  • Tortilla press
Shop the SFSC Marketplace

Other Ingredients

  • beer
  • eggs
  • dry mustard
  • salt
  • sugar
  • flour
  • canola oil
  • mayonnaise
  • limes
  • cilantro
  • green cabbage
  • red onion
  • serrano chile
  • cod filets or other white fish

Blue Corn Tortillas - Serves 6

Preheat cast iron comal, skillet or griddle over medium high

  • 2 cups blue corn tortilla mix
  • 1/2 teaspoon salt
  • 1 1/3 cup(approximately) warm water

Note: This recipe may also be made in a food processor. Place the dry ingredients in a work bowl fitted with the steel blade. While the machine is running, slowly pour the warm water through the feed tube and process until the dough forms a ball. Proceed as directed below.

  1. Place the dry ingredients in a medium bowl and slowly add the water, stirring with a fork until the dough comes together into a ball. Knead the dough several times and roll into a log-shape (like ice box cookies) about 1-inch in diameter and 16 inches long. Wrap the log in plastic and let it stand for about 30 minutes.
  2. Cut the log into 1/2-inch rounds, keeping it covered so the dough doesn’t dry out. Place one of the rounds between 2 sheets of plastic in a tortilla press and flatten to about 1/16-inch thick. Peel off the plastic and place the tortilla in the preheated pan. Cook about 1 minute, until light brown speckles appear. Flip the tortilla and cook 30 seconds, pressing down on the tortilla with a spatula. Repeat with the remaining rounds. As the tortillas are cooked, stack in a kitchen towel to keep warm. Serve immediately.

Chipotle Mayonnaise

  • 1 cup mayonnaise
  • Juice of 1 lime
  • 1 Tablespoon chopped cilantro
  • 1/8 teaspoon salt
  • 1 Tablespoon pureed chipotle chiles en adobo

Mix all ingredients well and refrigerate.

Cabbage Slaw with Cilantro and Serrano Chile - Serves 6

  • 1 medium head of green cabbage, finely shredded
  • 1 medium red onion, slivered
  • 1 bunch cilantro, washed and shredded
  • 1 serrano chile, finely diced
  • Juice of 3 limes
  • 1 Tablespoon olive oil
  • Salt and pepper to taste

Combine all ingredients in a bowl, except the salt and pepper, and mix well. Add salt and pepper to taste and more lime if needed.

Baja Style Fish - Makes 16 generous tacos

Preheat oil to 350º

Taco Filling:

  • 8 ounce full-flavored pale ale or Mexican lager
  • 3 whole eggs, well-beaten
  • 2 teaspoons Coleman’s dry mustard
  • 1 Tablespoon New Mexico red chile powder
  • 1 Tablespoon salt
  • 2 teaspoons sugar
  • 1 1/2 cups all-purpose flour plus 1 cup for dredging
  • 1 1/2 pounds cod filets (or other firm white fish), cut into 2 1/2 x 1/2-inch pieces
  • Oil for frying (preferably canola or peanut oil)
  1. Mix half of the beer with the eggs, dry mustard, chile powder, salt, sugar and 1 1/2 cups flour, and blend well with a whisk. When all lumps have been smoothed, continue adding beer until a slightly-thinner-than-pancake-batter consistency is attained. Keep chilled at all times.
  2. Dredge fish filets in remaining flour and dip in batter, being careful to completely coat. Allow excess to drip off.
  3. Fry in oil for 2 1/2 – 4 minutes, until golden brown and cooked through.
  4. Drain well and allow to cool slightly.
  5. When ready to serve, heat flour tortillas and place in a towel or cloth to keep warm. Refry the fish for about 1 more minute to make it crispy.
  6. Spread tortillas with a tablespoon of Chipotle Mayonnaise.

Optional: Add lettuce, guacamole, tomato and salsa.