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Classic Baja-Style Halibut Tacos
Traditional dish · Mexican
Authentic Baja-style halibut tacos featuring crispy beer-battered fish, fresh slaw, and a creamy chipotle sauce, served on warm corn tortillas.
Ingredients
- Halibut fillets1.5 lbs
- All-purpose flour1 cup
- Cornstarch1/4 cup
- Baking powder1 tsp
- Lager beer1.5 cups
- Salt1 tsp
- Black pepper1/2 tsp
- Vegetable oil for frying4 cups
- Corn tortillas12
- Shredded cabbage3 cups
- Mayonnaise1/2 cup
- Chipotle peppers in adobo sauce2 tbsp, minced
- Lime juice2 tbsp
- Fresh cilantro, chopped1/4 cup
- Lime wedges for serving1
Steps
- 1
Cut halibut fillets into 1-inch wide strips.
- 2
In a bowl, whisk together flour, cornstarch, baking powder, salt, and pepper.
- 3
Gradually whisk in the beer until a smooth batter forms. It should be the consistency of pancake batter.
- 4
Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
- 5
Dip halibut strips into the batter, ensuring they are fully coated. Let excess drip off.
- 6
Carefully place battered fish into the hot oil, working in batches to avoid overcrowding. Fry for 4-6 minutes, or until golden brown and cooked through. Drain on paper towels.
- 7
While fish is frying, prepare the chipotle crema: In a small bowl, combine mayonnaise, minced chipotle peppers, adobo sauce, and lime juice. Stir until well combined.
- 8
Warm corn tortillas on a dry skillet or comal until pliable.
- 9
Assemble tacos: Place fried halibut onto warm tortillas. Top with shredded cabbage, a drizzle of chipotle crema, and chopped cilantro.
- 10
Serve immediately with lime wedges.
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