Best Baja Cabbage Slaw Recipes

BAJA FRIED FISH TACOS WITH SPICY CABBAGE SLAW

Baja Fried Fish Tacos With Spicy Cabbage Slaw image

I love these fish tacos. You can find them in many California areas. You can either order the fish grilled or fried and because I love deep fried food, it's always fried fish for me when ordering or making them. Besides the spicy cabbage slaw I also like to top the whole thing with mounds of salsa and taco sauce. Goes great with Pacifico!

Provided by Rinshinomori

Categories Mexican

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 cup salsa
1/3 cup mayonnaise
vegetable oil (for deep frying)
3/4 cup beer, plus
2 -3 tablespoons beer
3/4 cup all-purpose flour
1/2 teaspoon salt
1 -1 1/4 lb cod fish fillet, cut into 2 inch cubes
8 corn tortillas
4 cups coleslaw mix
8 lime wedges

Steps:

In a small bowl, mix salsa and mayonnaise; set aside.
In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth.
Using a fork, coat fish pieces in batter. Working in 2 batches, slide coated fish into hot oil. Fry until golden, about 4 minutes per batch. Lift out with a slotted spoon and drain briefly on paper towels; keep warm.
In a dry hot skillet, warm corn tortillas individually for 1-2 minutes per side. Stack on top of each other and keep warm in the oven.
To assemble, place 2 corn tortillas each on 4 individual plates.
Put 1/2 cup of cabbage on each tortilla. Drizzle 2 tablespoons of the salsa mixture over each one. Evenly distribute fish pieces over the salsa and cabbage. Serve with lime wedges.

Nutrition Facts : Calories 842.7, Fat 18.2, SaturatedFat 2.8, Cholesterol 107.9, Sodium 1833.5, Carbohydrate 111.3, Fiber 13.6, Sugar 13, Protein 55.9

BAJA CABBAGE SLAW

Baja Cabbage Slaw image

Provided by Mark Miller

Categories Sauce Cabbage

Yield 2 cups, enough for 8 tacos

Number Of Ingredients 4

Ingredients

1/2 head small (5-inch diameter) green cabbage
2 tablespoons regular mayonnaise (not light)
3/4 teaspoon fresh lime juice
2 drops jalapeño Tabasco Sauce (optional)

Steps:

Remove the outer leaves of the cabbage. Cut a V-shaped wedge around the tough inner core and remove the core and discard. Halve the cabbage to make 2 quarter sections. With a large, sharp knife, slice each section crosswise into a thin julienne (about 1/8 inch thick) or julienne with a hand-held Japanese mandoline. Transfer the julienned cabbage to a large bowl. In a bowl, mix together the mayonnaise, lime juice, and Tabasco. Toss the mayonnaise mixture with the cabbage, refrigerate, and use within a few hours.