{"id":454,"date":"2018-04-17T13:44:16","date_gmt":"2018-04-17T13:44:16","guid":{"rendered":"https:\/\/misplacedone.com\/thewillards\/?p=454"},"modified":"2018-09-26T12:28:27","modified_gmt":"2018-09-26T12:28:27","slug":"buddys-baja-fish-tacos","status":"publish","type":"post","link":"https:\/\/thewillards.me\/index.php\/2018\/04\/17\/buddys-baja-fish-tacos\/","title":{"rendered":"Buddy&#8217;s Baja Style Fish Tacos"},"content":{"rendered":"<p style=\"text-align: center;\">[bg_collapse view=&#8221;button-orange&#8221; color=&#8221;#4a4949&#8243; expand_text=&#8221;Show More&#8221; collapse_text=&#8221;Show Less&#8221; ]<\/p>\n<p>After spending over a year looking for a recipe that brought back memories for me of trips to Mexico from Cali, I gave up and decided to write my own.<\/p>\n<p>Slaw can be prepared a day in advance, mashed avocado, fish and batter are best prepared on the day, if preparing slaw the day before, sprinkle on some additional fresh coriander for looks!<\/p>\n<h6><strong>Servings: <\/strong>4-6<\/h6>\n<h6><strong>PREP: <\/strong>45 minutes<\/h6>\n<h6><strong>Marinade: <\/strong>Under an hour<\/h6>\n<h6><strong>Cooking Time: <\/strong>Roughly and hour<\/h6>\n<h3><strong>For Slaw<\/strong><\/h3>\n<h5><strong>Ingredients:<\/strong><\/h5>\n<ul>\n<li>2 cups Red Cabbage &#8211; Shredded<\/li>\n<li>2 Tbsp Red Onion &#8211; Minced<\/li>\n<li>1 Lime &#8211; Zested and Juiced<\/li>\n<li>1 or 2 Garlic Cloves &#8211; Minced<\/li>\n<li>1 or so to taste Serrano, Canned chipotle packed in adobo or jalape\u00f1o chili &#8211; Minced or chopped<\/li>\n<li>1\/4 Cup Coriander (AKA Cilantro) &#8211; Chopped<\/li>\n<li>1 Tbsp Honey<\/li>\n<li>1\/8 Cup Mayonnaise<\/li>\n<li>1\/4 Cup Sour Cream<\/li>\n<li>1 tsp Ground Cumin<\/li>\n<li>Salt and Pepper (to taste at end)<\/li>\n<li>Optional: 1 Green Bell Pepper &#8211; Julienned<\/li>\n<\/ul>\n<h5><strong>Preparation:<\/strong><\/h5>\n<ol>\n<li value=\"1\">Zest and juice the lime (keep separate)<\/li>\n<li>Mince the onion, garlic, lime zest and chilli<\/li>\n<li>Julienne, grate, shred or slice the Cabbage, coriander and Bell Pepper (Optional) and place in a large bowl<\/li>\n<li>Add the minced aromatics, and the rest of the ingredients<\/li>\n<li>Mix well<\/li>\n<li>Season with S&amp;P to taste<\/li>\n<\/ol>\n<p>Best if allowed to sit for a few hours for the seasonings to blend<\/p>\n<h3><\/h3>\n<h3><strong>For Mashed Avocado:<\/strong><\/h3>\n<h5><strong>Ingredients:<\/strong><\/h5>\n<ul>\n<li>2 RIPE Avocados &#8211; Halved, Pitted and Peeled<\/li>\n<li>1 Lime &#8211; Juiced<\/li>\n<li>2 Tbsp Coriander (AKA Cilantro) &#8211; Chopped<\/li>\n<li>1 tsp Salt &#8211; To taste<\/li>\n<\/ul>\n<h5><strong>Preparation:<\/strong><\/h5>\n<ol>\n<li>Put all ingredients in a mixing bowl and mash with a fork until the avocado reaches the consistency of a chunky salsa.<\/li>\n<li>Season with Salt to taste<\/li>\n<li>Chill before serving<\/li>\n<\/ol>\n<h3><\/h3>\n<h3><strong>For Fish<\/strong><\/h3>\n<h5><strong>Ingredients:<\/strong><\/h5>\n<h6>For Marinade<\/h6>\n<ul>\n<li>1 or 2 Limes &#8211; Juiced (can discard zest and peel<\/li>\n<li>2 Tbsp Buttermilk<\/li>\n<li>2 Tbsp <a href=\"https:\/\/misplacedone.com\/thewillards\/index.php\/2018\/04\/17\/taco-seasoning\/\">Buddy Taco Seasoning<\/a><\/li>\n<li>4 fillets Cod &#8211; Sliced into small goujons (think thin chicken nugget)<\/li>\n<\/ul>\n<h6>For Batter<\/h6>\n<ul>\n<li>1\u2154 cups (400 mL) All-purpose flour &#8211; Sieved<\/li>\n<li>1\u00bd cup (375 mL) Cornstarch &#8211; Mixed with flour<\/li>\n<li>2 cups (500 mL) Water, sparkling &#8211; Added to dry mixture and lightly mixed (slight bumps are ok)<\/li>\n<li>2 Tbsp <a href=\"https:\/\/misplacedone.com\/thewillards\/index.php\/2018\/04\/17\/taco-seasoning\/\">Buddy Taco Seasoning<\/a> &#8211; Mixed with dry goods<\/li>\n<li>Marinated Cod Goujons<\/li>\n<\/ul>\n<h5><strong>Preparation:<\/strong><\/h5>\n<h6>Marinating Fish:<\/h6>\n<ol>\n<li value=\"1\">Slice the code fillets to the correct size<\/li>\n<li>Place fillets in Tupperware or bag, add marinade ingredients and place in the refrigerator to marinade for at least 30 minutes<\/li>\n<\/ol>\n<h6>Frying Fish<\/h6>\n<ol>\n<li>In deep saucepan, pre-heat oil to 350 \u00b0F (180 \u00b0C)<\/li>\n<li>For the fish batter: In bowl, combine flour, cornstarch, water and <a href=\"https:\/\/misplacedone.com\/thewillards\/index.php\/2018\/04\/17\/taco-seasoning\/\">seasoning<\/a>; keep cold until ready to use.<\/li>\n<li>Remove fish from marinade and pat dry with paper towels<\/li>\n<li>Once oil has reached the desired temperature<\/li>\n<li>Dip each piece of fish in batter and fry until golden and crispy, about 6 minutes.<\/li>\n<\/ol>\n<p>Don&#8217;t overfill the frying pan and check it between each batch to ensure the correct temperature<\/p>\n<h3><\/h3>\n<h3><strong>For Tacos<\/strong><\/h3>\n<p>Serve Fish, Mashed Avocado and slaw with warm corn tortillas &#8211; Goes great with 1T, 2G &amp; 3R Margaritas!<\/p>\n<p>[\/bg_collapse]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[bg_collapse view=&#8221;button-orange&#8221; color=&#8221;#4a4949&#8243; expand_text=&#8221;Show More&#8221; collapse_text=&#8221;Show Less&#8221; ] After spending over a year looking for a recipe that brought back memories for me of trips to Mexico from Cali, I gave up and decided to write my own. Slaw can be prepared a day in advance, mashed avocado, fish and batter are best prepared on [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47,12,13,8],"tags":[60,55,61],"class_list":["post-454","post","type-post","status-publish","format-standard","hentry","category-fish-n-seafood-mains","category-mains","category-salads","category-sides","tag-fish","tag-mexican","tag-tacos"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/454","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/comments?post=454"}],"version-history":[{"count":6,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/454\/revisions"}],"predecessor-version":[{"id":1448,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/454\/revisions\/1448"}],"wp:attachment":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/media?parent=454"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/categories?post=454"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/tags?post=454"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}