Baja-Style Fish Tacos
Traditional dish · Mexican
Authentic Baja-style fish tacos featuring crispy beer-battered white fish, shredded cabbage, creamy chipotle crema, and a squeeze of lime, served on warm corn tortillas.
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Ingredients
- White fish fillets (like cod or tilapia)1.5 lbs
- All-purpose flour1 cup
- Cornstarch1/4 cup
- Baking powder1 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Cold lager beer1.5 cups
- Corn tortillas12
- Shredded green cabbage2 cups
- Mayonnaise1/2 cup
- Chipotle peppers in adobo sauce2-3
- Lime juice2 tbsp
- Garlic powder1/2 tsp
- Fresh cilantro1/4 cup, chopped
- Vegetable oil for frying4 cups
Steps
- 1
Cut fish fillets into 1-inch wide strips.
- 2
In a bowl, whisk together flour, cornstarch, baking powder, salt, and pepper.
- 3
Gradually whisk in the cold beer until a smooth batter forms. It should be thick but pourable.
- 4
Heat vegetable oil in a deep pot or Dutch oven to 375°F (190°C).
- 5
Dip fish strips into the batter, ensuring they are fully coated. Let excess drip off.
- 6
Carefully fry fish strips in batches for 3-5 minutes, until golden brown and crispy. Drain on paper towels.
- 7
While fish fries, prepare the chipotle crema: blend mayonnaise, chopped chipotle peppers, adobo sauce, lime juice, and garlic powder until smooth.
- 8
Warm corn tortillas on a dry skillet or comal until pliable.
- 9
Assemble tacos: place fried fish strips on warm tortillas, top with shredded cabbage, drizzle with chipotle crema, and garnish with fresh cilantro.
- 10
Serve immediately with extra lime wedges.
