A great idea for your Cinco de Mayo celebration, that’s not your typical tacos or burritos dinner. This flavorful meal can be made with fish or chicken, and it’s low-carb/paleo friendly. I’ve also included a link to my favorite homemade salsa. Add a Margarita, and you’ve got a bright and colorful way to celebrate Cinco de Mayo, or any occasion!
1 pound boneless, skinless wild-caught Fish Filets (nearly any fish will work, but I like larger-flake, lighter-flavor fish best for this meal, Halibut, Cod, Grouper, etc), or 1 lb. Boneless/Skinless chicken Breast/Tenderloins
1 cup Arrowroot Starch (or All-purpose Flour for non-paleo)
1/4 teaspoon Baking Powder
1/4 cup Beer or Sparkling Water
2 Eggs, beaten
1/8 tsp. Cayenne Pepper
¼ tsp. Chili Powder
1 1/2 teaspoons Salt
½ tsp. Black Pepper
¼- 1/2 cup Oil (for Frying, i.e. Coconut Oil, or Ghee, high-heat appropriate oil, for frying)
Chipotle Baja Sauce
1/4 cup Mayonnaise (preferably homemade)
4 ounces Plain Yogurt, or Greek Yogurt
1-2 chipotles in adobo sauce (canned), finely chopped, additional adobo sauce if you want more flavor
2 tablespoons fresh lime juice
For the Bowls (I used plates):
Rice or Cauliflower Rice (I made Cauliflower Rice)
Red or Green Cabbage, thinly sliced or shredded
Fresh Cilantro, roughly chopped
Red Onion/Green Onion, thinly sliced or chopped
Salsa – Try my recipe Here
Limes, cut into slices
Other topping options:
Queso Fresco, or Shredded Cheddar Cheese, Jalapeños, Tortilla Chips
Start by making the Baja chipotle sauce. Add all of the ingredients together in a small bowl, mix well to combine and place into the refrigerator in a sealed container. This can be made up to 3 days ahead of time.
Next prepare the fish/chicken. Start by cutting the fish into 2-inch wide by 4-inch long strips. Add enough oil to create at least 1/2-inch depth in a deep enough pot to minimize splatter. Heat over a medium-high heat. Using a thermometer heat to 350ºF.
While the oil is preheating, make the batter. Add the starch, baking powder, beer (or sparkling water) and eggs to a bowl and mix well to combine. Season with salt, pepper, cayenne and chili powder. The batter will thicken as it sits, but if it seems too runny, add just a little more starch.
Once the oil is ready. Dip each strip of fish/chicken into the batter, allowing any excess to drip off. Carefully and slowly place the pieces into the hot oil, not allowing it to splash. Cook the fish in batches, do not crowd the pan. Fry for about 4-5 minutes, (6-8 minutes for chicken) flipping as necessary. Cook until golden brown and crispy. Place the finished fish/chicken on a wire cooling rack, while you cook the remaining, sprinkle with a little fine sea salt and a pinch of cayenne.
Prepare the bowls or plates. Place a layer of lettuce and top with your desired toppings. Once ready to serve, place your fish pieces on top and drizzle a little Baja chipotle sauce on top. Garnish with fresh cilantro and a couple lime wedges. Enjoy.