Baja-Style Fish Tacos

🧂 Ingredients

• 500 g Firm white fish fillets(Such as cod, tilapia, or mahi-mahi, cut into 1-inch wide strips)
• 1 cup All-purpose flour(Plus extra for dredging)
• 250 ml Cold lager beer(Or other cold, light-colored beer. Ensure it's very cold for a crispier batter.)
• 1 teaspoon Salt(For batter, plus more to taste)
• 1/2 teaspoon Black pepper(For batter)
• 16 Corn tortillas(Small street taco size)
• 1/2 head Green cabbage(Very thinly shredded)
• 120 ml Mexican crema(Or sour cream thinned with a little milk)
• 4 Lime(2 juiced for slaw, 2 cut into wedges for serving)
• 1 cup Fresh cilantro(Chopped, for garnish)
• Salsa(Your favorite salsa, for serving)
• 3-4 cups Vegetable oil(For frying)

👨‍🍳 Instructions

1. 1

   Prepare the slaw: In a medium bowl, combine the shredded cabbage, Mexican crema, the juice of 2 limes, and a pinch of salt and pepper. Toss well to combine. Taste and adjust seasoning if needed. Cover and refrigerate while you prepare the fish.

   ⏱️ 10 minutes
2. 2

   Make the beer batter: In a medium bowl, whisk together the flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gradually pour in the cold beer while whisking continuously until you have a smooth, thick batter, similar in consistency to pancake batter. It should coat the back of a spoon. Do not overmix; a few small lumps are okay.

   ⏱️ 5 minutes
3. 3

   Heat the oil: Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 180°C (350°F). Use a thermometer to ensure accuracy. If you don't have a thermometer, a drop of batter should sizzle immediately and float.

   ⏱️ 10 minutes
4. 4

   Batter and fry the fish: Lightly dredge the fish strips in a little extra flour, shaking off any excess. Dip each floured fish strip into the beer batter, ensuring it's fully coated. Carefully lower the battered fish into the hot oil, working in batches to avoid overcrowding the pot. Fry for 3-5 minutes per side, or until the batter is golden brown and crispy, and the fish is cooked through and flakes easily. Use a slotted spoon or spider strainer to remove the fish from the oil and place it on a wire rack set over a baking sheet to drain excess oil.

   ⏱️ 10-15 minutes
5. 5

   Warm the tortillas: Briefly warm the corn tortillas on a dry skillet or directly over a low gas flame until pliable.

   ⏱️ 2 minutes
6. 6

   Assemble the tacos: Place a piece or two of crispy fried fish onto each warm tortilla. Top generously with the prepared cabbage slaw. Drizzle with a little extra crema if desired. Garnish with chopped fresh cilantro and serve immediately with lime wedges and your favorite salsa on the side.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Ensure your fish is very fresh and firm for the best texture.
• ✓The key to crispy batter is using very cold beer and not overmixing.
• ✓Don't overcrowd the frying pot; fry in batches to maintain oil temperature.
• ✓The slaw adds a crucial fresh, crunchy contrast to the rich, fried fish.

🔄 Variations

• For a lighter option, grill the fish instead of frying.
• Add a spicy kick by mixing sriracha or chipotle adobo sauce into the crema or serving with chipotle mayo.

🥗 Nutrition

Per serving