Baja Fish Tacos

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. 

Summer may be on its way out, but let the chill vibes continue on into September with fish tacos that are practically whisking you to Baja. Join Chef Annelies and you'll make fish fried in a Mexican Blonde beer batter to tuck into homemade corn tortillas. We'll also create a battered fried tofu for the Baja-style taco for an equally delicious vegetairan version. Then, you'll make three kinds of sauces to spoon onto the tacos or onto the freshly steamed and creamy coconut rice. Plus, a cilantro lime cabbage slaw for crunch and zing. You'll finish dinner with a cool and creamy mango gelatina.

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Blonde Mexican Beer-Battered Fish
Blonde Mexican Beer-Battered Tofu
Homemade Corn Tortillas

Served with: Chipotle Crema, Piña de Gallo, Pepita Pesto, Coconut Rice, and Cabbage Cilantro Slaw

Mango Gelatina

This menu contains the following common allergens: Peanuts, Shellfish, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Annelies Zijderveld has been teaching cooking classes at 18 Reasons for over a decade, specifically in plant-based, or exploring her heritage, marrying Latin American flavors that also highlight the vibrant agriculture of California. She is the author of Steeped: Recipes Infused with Tea, a vegetarian cookbook that reconsiders the role of tea as a spice in cooking. She is a food writer published in a number of outlets including epicurious, The Kitchn, Simply Recipes, and Eater SF.