Classic Baja Fish Tacos
Traditional dish · Mexican
Authentic Baja-style fish tacos featuring crispy beer-battered white fish, fresh cabbage slaw, creamy chipotle sauce, and a squeeze of lime, served on warm corn tortillas.
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Ingredients
- White fish fillets (e.g., cod, tilapia)1.5 lbs
- All-purpose flour1 cup
- Cornstarch1/4 cup
- Baking powder1 tsp
- Beer (lager or pilsner)1.5 cups
- Corn tortillas12
- Shredded cabbage3 cups
- Mayonnaise1/2 cup
- Chipotle peppers in adobo sauce2-3
- Lime juice2 tbsp
- Vegetable oil (for frying)4 cups
- Saltto taste
- Black pepperto taste
- Cilantro (for garnish)1/4 cup
- Lime wedges (for serving)4
Steps
- 1
Prepare the chipotle crema: In a small bowl, blend mayonnaise, minced chipotle peppers (seeds removed for less heat), adobo sauce, and lime juice until smooth. Season with salt and pepper. Refrigerate.
- 2
Prepare the beer batter: In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the beer until a smooth, thick batter forms. It should coat the back of a spoon.
- 3
Cut the fish fillets into 1-inch wide strips. Season lightly with salt and pepper.
- 4
Heat vegetable oil in a deep pot or Dutch oven to 375°F (190°C).
- 5
Dip the fish strips into the batter, ensuring they are fully coated. Let excess batter drip off.
- 6
Carefully place battered fish strips into the hot oil, working in batches to avoid overcrowding. Fry for 4-6 minutes, turning occasionally, until golden brown and cooked through.
- 7
Remove fried fish with a slotted spoon and drain on a wire rack set over paper towels. Season immediately with salt.
- 8
Warm the corn tortillas on a dry skillet or griddle until pliable.
- 9
Assemble the tacos: Place a few pieces of fried fish onto each warm tortilla. Top generously with shredded cabbage, a drizzle of chipotle crema, and fresh cilantro. Serve immediately with lime wedges.
