Baja fish tacos are battered-fried-fillet topped with red cabbage, white sauce, pico de gallo, and salsa roja. This is my version of the traditional Mexican taco. These tacos are made with beer battered eggplant, topped with a red cabbage slaw with creamy chipotle dressing, and finished with fresh and flavorful pico de gallo.
To make the slaw, mix the mayo, chipotle peppers, lime juice, and salt in a large bowl until creamy. Add the thinly sliced cabbage, mix and set aside.
For the pico de gallo, finely chop the cilantro, and dice the tomato and onion. Mix together in a bowl, add a good pinch of salt and finish with a drizzle of olive oil. Set aside.
For the eggplant: Slice lengthwise making 1/2-in slices, lay the slices down, and cut into ½ in batons. Cut each baton in half.
To make the batter add the other 1 1/4 cup of flour, baking powder, oregano and salt to a bowl. Mix well. Slowly add about a cup of the beer and stir to combine. You are looking for a thick pancake-like batter
Put the frying oil in a Dutch oven and let the temperature rise to 350ºF.
Place the remaining cup of flour in a dish and season with salt. Working with small batches place the eggplant in the flour to lightly coat. Shake the excess flour and dip it in the beer batter.
One by one, add each piece of beer-battered eggplant into the oil and leave each piece for around four minutes or until golden brown on all edges. Remove each piece from the oil and set it on a paper towel-lined dish or baking sheet.
Heat the tortillas in a frying pan or grill.
Place one or two pieces of eggplant in each tortilla, add a tablespoon or two of the slaw and finish with a tablespoon of pico de gallo.