Description
Baja Fish Tacos
Crispy, zesty, smoky, fresh — the ultimate crowd-pleasing taco.
Ingredients
For the Crispy Beer-Battered Fish
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1 lb white fish fillets (cod, tilapia, or halibut), cut into strips
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1 cup all-purpose flour
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1 tsp paprika
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1 tsp garlic powder
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Salt & black pepper to taste
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1 egg
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1 cup beer (or sparkling water for non-alcoholic)
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Vegetable oil, for frying
For the Tangy Slaw
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2 cups shredded cabbage
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¼ cup chopped cilantro (optional)
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¼ cup mayonnaise (or Greek yogurt)
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1 tbsp fresh lime juice
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Pinch of salt
For the Chipotle Crema
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½ cup sour cream (or Greek yogurt)
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1 chipotle pepper in adobo, minced
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1 tbsp lime juice
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Pinch of salt
To Serve
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8 small corn or flour tortillas
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Lime wedges
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Extra cilantro
Instructions
1. Make the Slaw
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In a bowl, combine cabbage, cilantro, mayo, lime juice, and salt.
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Mix well and refrigerate.
2. Make the Chipotle Crema
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Stir together sour cream, minced chipotle, lime juice, and salt.
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Taste and adjust spice as needed. Set aside.
3. Prepare the Batter
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In one shallow bowl, whisk flour, paprika, garlic powder, salt, and pepper.
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In another bowl, whisk egg and beer until frothy.
4. Batter the Fish
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Pat fish very dry (crucial for crispiness).
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Dip each strip into the wet mixture, let excess drip off, then dredge in the seasoned flour.
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Place coated fish on a plate.
5. Fry
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Heat ½ inch of oil in a skillet over medium-high.
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When a drop of batter sizzles instantly, add fish without crowding.
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Fry 3–4 minutes per side, until golden and crispy.
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Drain on a wire rack (best for keeping fish crisp).
6. Warm Tortillas
Warm tortillas over a flame, in a skillet, or wrapped in a towel in the microwave for 30 seconds.
7. Assemble
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Add slaw to a tortilla.
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Top with hot crispy fish.
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Drizzle with chipotle crema.
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Finish with lime and cilantro.
Notes
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Slaw can be made 1 day ahead.
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Crema keeps up to 1 week in the fridge.
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Batter should be mixed just before frying for best crispiness.