Can Cooker Baja Flounder Tacos

One word for the flavor of this recipe: SUMMER! This fresh tasting fish taco features fresh caught beer battered flounder with Baja Sauce, Coleslaw and a homemade mango salsa. Fish tacos are a favorite in my house and this recipe was a real winner.

First we are going to make the fresh salsa and believe me, once dinner is over you’re going to hope you have leftover of this salsa. It’s that good! The main ingredient is mango. Mango helps make this a sweeter salsa plus it’s particularly complimentary towards fish. Then we’ll compliment the mango with red bell pepper, red onion, and jalapeños. Talk about a colorful masterpiece! To make this burst with flavor we will add freshly squeezed lime juice, chopped cilantro, cumin and salt. Once we’ve combined all of the ingredients we’ll let it sit to let the flavor profiles blend together.

Next well make the baja sauce- AMAZING! Baja sauce works great with fish and you will only need mayonnaise, lime juice, old bay and a touch of hot sauce to make it. Once we’ve mixed that together, we’ll toss some in the coleslaw, then save the rest for drizzling.

Now it’s time for the main attraction- the flounder. I love white flakey texture of flounder and that’s what we freshly caught, but this recipe works well with virtually any other white fish. To make it, we will dip the flounder fillets in a mouth watering beer batter then deep fry them in the CanCooker until they’re golden brown and crisp. Then all that’s left to do is to place our flounder fillets on taco tortillas and top with our Baja slaw, the fresh mango salsa and drizzle with more of the Baja slaw.

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Can Cooker Baja Flounder Tacos

CanCooker Baja Fish Tacos

The CanCooker does it all! Fry your beer battered flounder fillets in the CanCooker then top with this delicious homemade mango salsa and baja slaw. The Baja Sauce is drool worthy and this recipe is a must try. You can easily swap flounder for any white flakey fish.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 People 1x
  • Category: Dinner
  • Cuisine: Wild Caught Fish

Ingredients

Scale
  • 1 pound Flounder (Or Any Other White Fish)
  • 1 cup All Purpose Flour
  • 1 teaspoon Cayenne
  • 1/2 teaspoon Salt + 1 Pinch (Divided)
  • 1 Egg
  • 1 cup Corona (or other beer of choice)
  • 1/2 cup Sour Cream
  • 1/4 cup Mayo
  • 1 Lime (Juiced)
  • 2 teaspoons Old bay
  • Dash of Hot Sauce (Optional)
  • Flour Tortillas
  • 1/2 bag Coleslaw Mix
  • Peanut Oil (or other oil for frying)

Mango Salsa

  • 1 Fresh Mango (Diced)
  • 1 Small Red Bell Pepper (Diced)
  • 1/2 Red Onion (Diced)
  • 2 tablespoons Chopped Fresh Cilantro
  • 1 Fresh Jalapeno (Diced)
  • 1 Lime (Juiced)
  • 1/2 teaspoon Cumin
  • Pinch of Salt

Instructions

  1. Prepare the mango salsa: Combine diced mango, red bell pepper, red onion, cilantro, diced jalapeno, lime juice cumin and salt in a medium bowl. Stir until well combined and set in the refrigerator. 
  2. Prepare the Baja Sauce and Slaw: In a small bowl, combine sour cream, mayonnaise, lime juice, Old Bay Seasoning, and a dash of hot sauce (if using). Whisk until combined. Then, in a separate large bowl, add coleslaw and season with a pinch of salt. Add 3 tablespoons of the Baja Sauce and toss to combine and set aside. Reserve the remaining Baja sauce for serving.
  3. Prepare the Batter: In a large bowl, whisk together flour, salt, and cayenne. Then add in one egg and the beer and mix well, avoiding clumping.
  4. Cook The Flounder: In a CanCooker Jr, or equivalent, heat 1.5 inches of oil to 350-375°F.
  5. Dip fish into batter and allow excess batter to drip off. Carefully drop into hot oil. Fry fish, turning to brown both sides, 4 to 5 minutes. Remove from CanCoker and place on a paper towel lined plate and season with salt. Repeat with all fish.
  6. Place a small amount of slaw in each tortilla, followed by the fish, mango salsa, and a finishing drizzle of remaining Baja Sauce.

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