Fried Baja taco from Guerrilla Tacos: Recipes from the Streets of L.A. (page 42) by Wesley Avila and Richard Parks III

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fish of your choice for cod fillets.

  • katiesue28 on June 23, 2023

    This was so delicious. I don’t often fry, but I had some fresh cod and couldn’t resist. I made this slightly simpler by using store-bought Mayo can combining the ingredients with the dijon aioli (minus egg and oil) with the dijon crema. That made it so much easier and it was still very, very good.

  • metacritic on June 21, 2020

    My favorite dish from this cookbook yet. The standout recipe in an exceptionally strong collection. It's a fair amount of labor - probably broken into steps and ideally with someone to at least warm the tortillas as another fries the fish - but the results are spectacular. The fish are perfectly crisp, flavorful, and the best fried fish I've made at home. The crema that accompanies the fish is exceptional. I'd make the crema a day in advance in the future just to simplify the process.

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