Best Baja Fish Tacos

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Ingredients:

For the Salsa:
3 Dried Chiles de Arbol (start with 1 or 2 if you want it to be more of a mild, mellow heat)
6 Garlic Cloves, peeled
1 28-ounce can of Fire Roasted Diced Tomatoes
2 tablespoons Tomato Paste
1 handful of Cilantro, rinsed
1 ½ teaspoons Sea Salt
Juice of 1 Lime
½ small-medium White or Yellow Onion
For the Crema:
¼ cup Mayonnaise (I love Sir Kensington’s Organic Mayo that I find at Whole Foods)
¼ cup Plain Yogurt
For the Tacos:
Approximately 24 ounces of Sunflower Oil (or enough to almost completely submerge the fish fillets)
1 ½ cups All-Purpose Flour (I usually grab Whole Foods 365 Organic Flour because it has no additives. The only ingredients should be flour.)
1 tablespoon Baking Powder (I always use aluminum-free baking powder)
½ teaspoon Sea Salt + some extra for each piece of fish
½ teaspoon Black Pepper
½ teaspoon Cayenne Powder
12 ounces (1 can) of cold Soda Water
1 pound Tilapia fillets, rinsed and patted dry (cut into approximately 1" x 4" strips)
10 Corn Tortillas
½ Head of Cabbage, sliced thinly
2 Limes, sliced into wedges
Instructions:

For the Salsa:
Use tongs to gently char the chiles de arbol over a flame. It should only take a few seconds to char.
Add all the salsa ingredients to food processor and blend until fully combined. Pour out into a serving bowl. Set aside.

For the Crema:
Add the crema ingredients to a small bowl and mix together. Set aside.

For the Tacos:
Heat sunflower oil in a large pot over medium heat until a wooden spoon placed into it has bubbles forming around it.
While you’re waiting for oil to heat up, in a medium-large mixing bowl, whisk together flour, baking powder, sea salt, black pepper, and cayenne powder.
Whisk cold soda water into flour mixture.
Add a good pinch of salt to each piece of fish.
Add fish to batter and coat well.
Drip off excess batter and add fillets into oil, making sure not to crowd them.
Cook for about 5 minutes or until fish are fully cooked and have turned golden and crispy on both sides (make sure to flip halfway through). Make sure oil isn’t too hot or else the batter will start to burn before the fish is fully cooked.
Remove fish with a large, slotted spoon and place on paper towel-lined plate to drain excess oil.
Heat tortillas over the stove for about 20 seconds per side (or heat in a toaster oven) and keep warm by wrapping them in a clean kitchen towel.
Assemble tacos by placing a piece of fish onto each tortilla, some cabbage, a squeeze of lime, some salsa, and some crema. Serve with chips and more salsa. Enjoy! :)
Music: "Beachfront Property" by YouTube & “Sunday Plans” by Silent Partner

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