Cook The Book: Baja-Style Tempura Fish Tacos

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Serious Eats


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Chile-Lime Marinade

1 1/2 cups water

1/2 cup fresh lime juice

10 cloves garlic, sliced

2 serrano chiles, seeded and stemmed

2 teaspoons Mexican oregano, ground

1 tablespoon fine sea salt

2 pounds young shark fillet, cut into 4 by 3/4 inch strips

Baja Tempura Batter

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 white corn tortillas, for serving


Baja Cabbage Slaw (recipe follows)

Lime wedges

Pickled jalapeno slices.

1/2 head small (5-inch diameter) green cabbage

2 tablespoons regular mayonnaise (not light)

3/4 teaspoons fresh lime juice

2 drops jalapeno Tabasco sauce (optional)

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