Tacos de Pescado (Baja 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 dusting the fish)
• 200 ml Cold lager beer(Or other light-colored beer, chilled)
• 2 cups Green cabbage(Finely shredded)
• 120 ml Mexican crema(Or sour cream thinned with a little milk)
• 2 Limes(1 juiced, 1 cut into wedges for serving)
• 16 Corn tortillas(Small street taco size)
• to taste Salt
• for frying Vegetable oil(About 3-4 cups, or enough for 2-3 inches depth in your pot)

👨‍🍳 Instructions

1. 1

   Prepare the batter and fish: In a medium bowl, whisk together 1 cup of flour and a generous pinch of salt. Gradually whisk in the cold beer until you have a smooth batter the consistency of pancake batter. It should be thick enough to coat the fish but not overly dense. Pat the fish strips dry with paper towels and lightly dust them with a little extra flour. This helps the batter adhere.

   ⏱️ 10 minutes
2. 2

   Heat the oil and fry the fish: Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Test by dropping a tiny bit of batter; it should sizzle immediately. Working in batches to avoid overcrowding the pot, dip the floured fish strips into the beer batter, ensuring they are fully coated. Carefully place the battered fish into the hot oil. Fry for 3-5 minutes per side, or until the batter is deeply 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. Season immediately with salt.

   ⏱️ 15 minutes
3. 3

   Make the cabbage slaw: In a small bowl, combine the shredded cabbage with the juice of 1 lime and a pinch of salt. Toss well to combine. Let it sit for at least 5 minutes to slightly soften.

   ⏱️ 5 minutes
4. 4

   Warm the tortillas: Briefly warm the corn tortillas, either in a dry skillet over medium heat for about 30 seconds per side until pliable, or wrapped in a damp paper towel and microwaved for 30-60 seconds. Keep them warm.

   ⏱️ 5 minutes
5. 5

   Assemble the tacos: Place a warm tortilla on a plate. Top with a few pieces of crispy fried fish. Add a generous portion of the lime-kissed cabbage slaw. Drizzle with Mexican crema. Serve immediately with lime wedges on the side.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For the lightest, crispiest batter, ensure your beer is very cold and don't overmix the batter.
• ✓Fry the fish immediately after dipping to prevent the batter from becoming soggy.
• ✓For extra crispy fish, you can double-fry: fry the fish once until lightly golden, remove, let cool slightly, then fry again until deeply golden brown and crisp.

🔄 Variations

• For a healthier option, grill or pan-sear the fish instead of frying.
• Add a spicy kick by mixing a teaspoon of chipotle in adobo sauce into the crema for a chipotle crema.

🥗 Nutrition

Per serving