Baja Fish Taco Recipe
Mexican · Main course · 30 min total
Crispy beer-battered fish fillets are tucked into warm corn tortillas and topped with a creamy, tangy cabbage slaw and a drizzle of spicy crema for a classic Baja-style taco that's perfect for a casual dinner.
20
min prep
min prep
10
min cook
min cook
4
servings
servings
520
kcal/serving
kcal/serving
Ingredients
- 1 lb firm white fish fillets (such as cod or halibut), cut into 4-ounce pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup light beer (such as lager)
- 1 egg
- Vegetable oil, for frying
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. In a separate bowl, whisk beer and egg. Pour wet ingredients into dry and whisk until smooth. Refrigerate batter for 15 minutes.
- Meanwhile, make the slaw: In a bowl, combine shredded cabbage, sour cream, mayonnaise, lime juice, chili powder, and cayenne. Mix well and set aside.
- Pat fish dry and cut into 1-inch wide strips. Heat 1 inch of oil in a deep skillet to 375°F (190°C).
- Dip fish strips into batter, allowing excess to drip off. Fry in batches until golden brown and cooked through, about 3-4 minutes. Drain on paper towels.
- Warm tortillas on a dry skillet or directly over a gas flame. Fill each tortilla with fried fish, top with slaw, and garnish with cilantro. Serve with lime wedges.
Tips
- Use a neutral oil with a high smoke point like canola or vegetable oil for frying.
- Keep fried fish warm in a 200°F oven while frying remaining batches.
- Store leftover slaw and crema separately in the refrigerator for up to 2 days.
AI estimate may be inaccurate · Terms