Baja-Style Tempura Fish Tacos

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Leite's Culinaria


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1 1/2 cups cold water

1/2 cup fresh lime juice (from 4 to 6 limes)

10 cloves garlic, sliced

2 serrano chiles, stemmed and sliced

2 teaspoons dried Mexican oregano, ground (optional)

1 tablespoon fine sea salt

2 pounds firm white fish fillets, cut into 4-by 3/4-inch strips

3/4 cup plus 1 tablespoon ice water

2 1/2 teaspoons yellow mustard (optional)

1 cup bleached all-purpose flour

Vegetable oil, for deep-frying

10 (5 1/2-inch) soft corn tortillas, warm (or if you want to be authentic, do as they do in Southern Cali and double the number of tortillas so each taco has a double thickness)

Baja Cabbage Slaw

Mango-Banana Salsa

Lime wedge

Pickled jalapeƱo rings

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