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Ingredients

• 1 packet CaboBaja Fish Taco Mix
• 300 ml (approx. 1 ¼ cups) cold water

Instructions

1. 01Pour the entire contents of the CaboBaja Fish Taco Mix into a medium bowl.
2. 02Gradually add the cold water, whisking continuously, until a smooth batter forms with a consistency similar to pancake batter. The batter should be on the thicker side, not thin or runny.
3. 03Let the batter rest for 3 to 5 minutes before using. Keep it in the bowl for an easier dipping of the fish strips.
4. 04Proceed to coat and fry your seasoned fish strips as directed in the main recipe.

Ingredients

• 2 lbs (1 kg) firm white fish fillets (cod, tilapia, or mahi-mahi) or peeled shrimp
• 1 bag of prepared Fish Taco Batter mix
• Vegetable oil, for frying
• Salt, freshly ground black pepper, and garlic powder, to taste

Instructions

1. 01Prepare the Fish: Pat the fish fillets completely dry with paper towels. Cut them into strips approximately 4 inches (10 cm) long and the thickness of a finger.
2. 02Season the Fish: Generously season the fish strips on all sides with salt, black pepper, and garlic powder.
3. 03Heat the Oil: In a large, heavy-bottomed skillet or Dutch oven, add enough vegetable oil to reach a depth of about 1 inch. Heat the oil over medium-high heat to 350–375°F (175–190°C).
4. 04Coat the Fish: Working with one strip at a time, fully submerge it in the prepared batter, ensuring it is evenly and thoroughly coated. Allow any excess batter to drip off.
5. 05Fry the Fish: Carefully place the battered strips into the hot oil, one at a time. Do not overcrowd the pan; fry in batches. Fry for 3–4 minutes on the first side, until the batter is golden brown and crisp.
6. 06Flip and Finish: Using tongs, gently flip each strip and continue frying for another 2–3 minutes, until uniformly golden and the fish is cooked through.
7. 07Drain and Serve: Transfer the cooked fish strips to a wire rack set over a baking sheet, or to a bowl lined with paper towels. To keep them warm and crisp, cover loosely with a clean kitchen towel — avoid a tight lid to prevent sogginess.
8. 08Serve immediately in warm tortillas with your favorite toppings: shredded cabbage, crema, fresh Pico de Gallo, and your choice of salsa.

Ingredients

• 2 Roma tomatoes, finely diced
• ½ medium white onion, finely diced
• 1 bunch fresh cilantro, rinsed and finely chopped
• Juice of ½ to 1 lime (to taste)
• Salt, to taste

Instructions

1. 01Prepare the Vegetables: Finely dice the tomatoes and onion into uniform, small pieces so every bite has balanced flavor.
2. 02Chop the Cilantro: Rinse the cilantro thoroughly under cold water. Pat dry, then finely chop the leaves and tender stems.
3. 03Combine: In a medium bowl, gently mix the diced tomatoes, onion, and chopped cilantro.
4. 04Season: Squeeze fresh lime juice over the mixture and add a generous pinch of salt.
5. 05Rest: Allow the pico de gallo to sit for at least 10–15 minutes before serving so the flavors meld and develop.

Ingredients

• Green cabbage, red cabbage, or a mix of both

Instructions

1. 01Option A — Freshly Shredded: Using a sharp knife or mandoline, slice your preferred cabbage into very thin strips.
2. 02Option B — Store-Bought: Purchase one bag of pre-shredded cabbage from the market.

Ingredients

• 5 heaping tablespoons sour cream
• Milk or water (small amount)
• Optional: pinch of salt, squeeze of lime juice, or dash of hot sauce

Instructions

1. 01Place about 5 heaping tablespoons of sour cream in a small bowl.
2. 02While whisking constantly, gradually add a small amount of milk or water until you reach a drizzle-able, pourable consistency.
3. 03Be careful not to add too much liquid — the crema should be light and fluid but not runny.
4. 04Optional Flavoring: Mix in a pinch of salt, a squeeze of lime juice, or a dash of hot sauce.