Description
Baja Fish Tacos are a dish that captures the vibrant spirit of the Mexican coast with layers of textures and flavors, featuring crispy fried fish, zesty crema, and refreshing cabbage slaw, all served in warm corn tortillas.
Ingredients
1.5 lbs White Fish (Cod, Halibut, or Mahi-Mahi), cut into 3-inch strips
1 cup All-Purpose Flour
1 teaspoon Baking Powder
1 cup Mexican Lager or Club Soda (Very Cold)
1 teaspoon Smoked Paprika
1 teaspoon Cumi
1 teaspoon Garlic Powder
2 cups Shredded Red and Green Cabbage, total
1/2 cup Mexican Crema or Greek Yogurt
1 tablespoon Chipotle in Adobo Sauce, minced
12 small Corn Tortillas
High-Smoke Point Oil (Avocado or Grapeseed), for deep frying
Instructions
- Pat the fish strips dry with paper towels and season lightly with salt and pepper
- In a large bowl, whisk together flour, baking powder, smoked paprika, cumin, garlic powder, and a pinch of salt
- Slowly pour in the cold beer or club soda and mix until just combined, with a few lumps remaining
- Heat about 2 inches of oil in a pot to 375°F (190°C)
- Dip each fish strip in the batter and fry in small batches for 3-4 minutes until golden brow
- Transfer fried fish to a wire rack over a baking sheet and sprinkle with salt
- In a bowl, mix Mexican crema, minced chipotle, lime juice, and a dash of salt until smooth
- Warm tortillas over an open flame or in a dry pan, then assemble the tacos with fish, slaw, crema, and cilantro
Notes
For a lighter version, consider grilling the fish instead of frying.
Keep the oil temperature at 375°F for the best frying results.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450 kcal
- Sugar: 1g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 60mg