Baja Fish Tacos
Crispy, beer-battered white fish nestled in warm corn tortillas, topped with a vibrant cabbage slaw and a smoky chipotle crema. A true taste of SoCal surf culture.
🧂 Ingredients
- 1 lb Firm white fish fillets(Such as cod, tilapia, or mahi-mahi, cut into 1-inch pieces)
- 1 cup All-purpose flour(Plus extra for dusting the fish)
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 cup Cold lager beer(Or other light-colored, crisp beer. Ensure it's very cold for a crispier batter.)
- 2 cups Shredded cabbage or coleslaw mix(For the slaw)
- 1/4 cup Mayonnaise(For the chipotle crema)
- 1-2 tablespoons Chipotle peppers in adobo sauce(Minced, adjust to spice preference)
- 1 tablespoon Lime juice(For the chipotle crema)
- 8 Corn tortillas(Small taco-sized)
- 3-4 cups Vegetable oil(For frying)
👨🍳 Instructions
- 1
Prepare the chipotle crema: In a small bowl, whisk together mayonnaise, minced chipotle peppers in adobo sauce, and lime juice until well combined. Taste and adjust seasoning or spice level. Cover and refrigerate until ready to serve.
⏱️ 5 minutes - 2
Make the beer batter: In a medium bowl, whisk together 1 cup of flour, baking powder, salt, and pepper. Gradually pour in the cold beer, whisking gently until just combined. A few lumps are okay; do not overmix. The batter should be thick enough to coat the back of a spoon but still pourable.
⏱️ 5 minutes - 3
Prepare the fish: Pat the fish pieces thoroughly dry with paper towels. Place about 1/4 cup of extra flour in a shallow dish and lightly dust the fish pieces. This helps the batter adhere.
⏱️ 5 minutes - 4
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 350°F (175°C). Use a thermometer to ensure accurate temperature; too low and the fish will be greasy, too high and it will burn before cooking through.
⏱️ 10 minutes - 5
Batter and fry the fish: Working in batches to avoid overcrowding the pot, dip each floured fish piece into the beer batter, ensuring it's fully coated. Carefully lower the battered fish into the hot oil. Fry for 3-5 minutes per side, or until golden brown and cooked through. The fish should flake easily with a fork. Use a slotted spoon or spider strainer to remove the fish from the oil and place on a wire rack set over a baking sheet to drain excess oil.
⏱️ 10-15 minutes - 6
Warm the tortillas: While the fish is frying or draining, warm the corn tortillas. You can do this by heating them briefly in a dry skillet over medium heat until pliable, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds.
⏱️ 5 minutes - 7
Assemble the tacos: Fill each warm tortilla with a few pieces of crispy fried fish. Top generously with the shredded cabbage slaw and drizzle with the prepared chipotle crema. Serve immediately.
⏱️ 5 minutes
💡 Pro Tips
- ✓For a crispier batter, ensure your beer is very cold and don't overmix the batter.
- ✓Patting the fish dry before dusting with flour is crucial for batter adhesion.
- ✓Maintain the oil temperature between 350°F (175°C) and 375°F (190°C) for optimal frying.
- ✓Don't overcrowd the pot when frying; cook in batches.
- ✓Prepare the slaw and crema ahead of time to save on assembly time.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a lighter option, grill the fish instead of frying.
- Add diced avocado, pickled red onions, or cilantro for extra flavor and texture.
- Experiment with different salsas like mango salsa or pico de gallo.