Cabo fish tacos are battered, fried-fish fillets 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 dressed in a creamy chipotle dressing, and finished with fresh and flavorful pico de gallo.

Eggplant Cabo Tacos

Category

Category name

Serves

12

For the Slaw

Ingredients

  • 1 small purple cabbage, thinly sliced
  • 3 tablespoons vegan or other mayonnaise
  • 1 tablespoon chipotle peppers in adobo sauce
  • 2 tablespoons lime juice
  • Salt

Method

  1. In a medium bowl, combine the mayonnaise, chipotles, lime juice and salt and mix until creamy. Add the cabbage, mix well and set aside

For the Pico de Gallo

Ingredients

  • 4 Roma tomatoes, diced
  • ½ small red onion, minced
  • ½ bunch of cilantro, finely chopped
  • 1 serrano chile, minced, optional
  • Salt
  • Extra virgin olive oil

Method

  1. In a large bowl, combine the tomatoes, onion and cilantro and mix together well. Add a good pinch of salt and finish with a drizzle of olive oil. Set aside.

For the Eggplant

Ingredients

  • 1 large eggplant
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon Mexican oregano
  • 2 teaspoons salt
  • 1 bottle Mexican light beer
  • 1 cup all-purpose flour, for dusting
  • 2 to 3 cups peanut or vegetable oil, for frying

Method

  1. Slice the eggplant lengthwise into ½-inch slices; then lay the slices down and cut into ½-inch batons. Cut each baton in half.
  2. To make the batter: In a medium bowl, combine the flour, baking powder, oregano and salt and mix well. Slowly add half of the beer, stirring to combine into a smooth, thick paste. Add more beer, stirring, to make a thick, pancake-like batter (you may not need all the beer).
  3. In a deep, heavy pot or Dutch oven, heat the oil to 350°F.
  4. Place 1 cup of flour in a shallow dish and season with salt. Working with small batches, place the eggplant in the flour to lightly coat. Shake off the excess flour and dip it into the beer batter. One by one, add each piece of beer-battered eggplant into the oil and cook, turning occasionally, until golden brown, about 4 minutes. Cook the eggplant in batches and do not overcrowd the pan. Using a spider or slotted spoon, remove each piece of eggplant from the oil and set it on a paper towel-lined dish or baking sheet.

To Assemble

Ingredients

  • 12 corn tortillas

Method

  1. Heat the tortillas in a frying pan or grill.
  2. 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. Serve immediately.