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May 10, 2022 6:00 PM
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Baja Fish Tacos originated in Baja California, influenced by the community of Japanese fishermen who made the region their home in the 1950's and 60's. The fish is fried in a tempura style batter, then wrapped in a soft corn tortilla together with cabbage slaw and crema. Join Kathryn for her online cooking class and learn how to make our recipe for this Taco Tuesday fave, finished with lime crema and pickled red onions according to a recipe shared by our friend Chef Israel Alvarez Molina of MaiiZ in Victoria. And if you like a Margarita with your Tacos, you're in safe hands: host Elyse Chatterton will be sharing a recipe for a favourite Margarita to sip on, as you cook. (DIETARY CONSIDERATIONS: THIS CLASS IS PESCETARIAN)
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Ingredients, Baja Fish Tacos: 600g skinless boneless white fish (snapper, halibut, cod), garlic, oil for deep frying, corn tortillas, lime, Mexican crema, all-purpose flour, corn starch, baking powder, beer (Mexican beer is ideal).
Ingredients, Cabbage Slaw: carrot, green cabbage, apple cider vinegar, Mexican crema.
Ingredients, Pickled Red Onions: red onion, habanero peppers, lime.
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
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