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Baja Tacos with Chipotle Ranch Dressing

Baja Tacos

* 1 cup flour
* 1/2 tsp kosher salt
* 1/2 tsp cracked pepper
* 1 1/2 lbs fresh sea bass, halibut, swordfish or cod, cut into 1-inch chunks
* vegetable oil
* 12-14 fresh corn tortillas, 6 inches in diameter, warmed
* 1 cup shredded green cabbage
* 1 cup shredded red cabbage
* 1 medium white onion, minced
* pico de gallo

# To cook the fish, combine the flour, salt and pepper in a shallow bowl, and dredge the fish chunks in this mixture. Line a platter with paper towels. Place 2-3 inches of oil in a large skillet and heat the oil until the temperature measures 350°F on a candy thermometer. Drop 4 or 5 chunks of the dredged fish into the hot oil and deep-fry for 2-3 minutes until the fish chunks are golden brown. Remove the fish from the oil and place on platter. Repeat with remaining fish.
# Fold fish into warmed tortillas. Garnish with a portion of the chipotle ranch dressing, and then with a little cabbage and onion. Top with a bit of pico de gallo.

Note: Also delicious to use Florida Cole Slaw in place of the shredded cabbage.

Chipotle Ranch Dressing

* 3/4 cup prepared ranch dressing
* 1/4 cup sour cream
* 1 tsp chipotle chile in adobo sauce, seeded and minced

# To make the dressing, thoroughly blend together the prepared ranch dressing and the sour cream, add the minced chile, and refrigerate until ready to serve.

Fiesta Mexicali book p. 56