Baja Fish Tacos | Cookin' Somethin' w/ Matty Matheson

white fish

🥗Healthier: salmon

💰Cheaper: pollock

Salmon is richer in omega-3 fatty acids, while pollock is a more budget-friendly option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is higher in protein and lower in fat, while plain yogurt is often cheaper.

Make flour tortillas by blending 620 grams of harmony until smooth.

Weigh out 400 grams of all-purpose flour, 1 tablespoon of baking powder, and a big pinch of salt.

Melt 140 grams of butter and incorporate it into the harmony mixture.

Combine the wet and dry ingredients in a stand mixer and mix until a dough forms.

Divide the dough into 50-gram balls and roll them into circles.

Place the rolled tortillas into the fridge covered with wet paper towels to prevent oxidation.

Prepare the beer batter by mixing 1/2 cup of all-purpose flour, 1 cup of rice flour, and a pinch of salt.

Add cold beer to the batter until it reaches a loose consistency.

Cut the Cod into three pieces for tacos.

Make Pico de gallo by dicing red onion, tomatoes, jalapenos (with seeds), and cilantro.

Slice cabbage as thin as possible for topping.

Prepare the crema by mixing equal parts creme fresh sour cream and mayonnaise, adding zest from 2 limes, a pinch of salt, and grated Parmesan cheese.

Heat oil to a moderate temperature for frying the fish and tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens