Tell us your favorite way to make fish tacos!Baja Fish Tacos Recipe - Ingredients:For the fish:3 pounds cod fillets2 cups cornstarchRice bran or vegetable oilFor the batter:1 cup all-purpose flour1 teaspoon baking soda1/2 cup rice flour1 pilsner beer (12 ounces)1 egg1 tablespoon Old Bay seasoningSalt, to tastePepper, to tasteFor the slaw:1/2 head red cabbage, shredded1/2 head green cabbage, shredded1 cup cilantro, chopped3/4 cup cilantro stems, roughly choppedJuice of 4 limesSalt, to tasteFor the crema:2 cups sour cream4 tablespoons chipotle in adobo1 fresh habaneroFor the pico de gallo salsa:1 pound heirloom tomatoes, cored and chopped2 serranos, sliced1/4 cup red onion, chopped1/2 cup cilantro, chopped1 clove garlic, minced4 limes, juicedSalt, as neededPepper, as neededFor toasted, crushed peppers:1 tablespoon vegetable oil12 chile japones, de-stemmedFor serving:4 limes1/2 cup radishes, sliced12 corn tortillasSteps:1. Combine sour cream with chipotle in adobo and one fresh habanero chile in the food processor. Mix until blended completely. Set aside in the refrigerator.2. Cut fish into pieces about the size of your middle finger or about 3 ounces each. Season with salt. Place cornstarch into a small bowl. Dust the fish in cornstarch until it’s completely coated, and set aside.3. Fill a Dutch oven with vegetable oil, about three inches high, and bring to medium-high heat (about 365-375 degrees). To test the heat, dip an extra tortilla in the oil. If it floats back up the surface, it’s good. If it fries/browns right up, reduce the heat a little.4. Mix the wet and dry ingredients for the batter. Pour the dry ingredients into the wet batter bowl while whisking at a medium rate, just enough so the ingredients are incorporated. Piece by piece, submerge the cornstarch-dusted fish in the batter to fully coat them. Let excess batter drip off, and use the side of the bowl to wipe off any excess.5. Add the fish to the Dutch oven, piece by piece. Don’t crowd the pan too much or you’ll lower the temperature. Gently roll the pieces around with tongs and fry until golden brown. Remove with a slotted spoon to a rack over a hotel pan and season with salt immediately. Let dry.6. Combine all slaw ingredients in a bowl and stir gently until mixed.7. Combine all ingredients for pico de gallo in a bowl and stir gently until mixed.8. Add vegetable oil to a skillet over medium-high heat and add the de-stemmed chile japones. Toss the chiles in the oil to coat, and cook until aromatic and changing color from crimson to crimson-brown. Immediately remove from the heat with a slotted spoon and set aside. Place fish on a lined rack over a baking sheet.9. Warm all the tortillas, and plate the tacos. First two tortillas, then a tablespoon of chipotle crema, fish, slaw, pico de gallo. Break some toasted chiles over the top to add some flakey, smokey heat. Squeeze lime over the top before you eat.___Subscribe to Tastemade: http://taste.md/1QsXIWqLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PFIND us on Snapchat Discover: http://taste.md/1P9UuDM