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Classic Baja-Style Tilapia Tacos
Traditional dish · Mexican
Authentic Baja-style tilapia tacos featuring lightly battered and fried tilapia fillets, served in warm corn tortillas with a vibrant slaw and creamy chipotle sauce.
Ingredients
- Tilapia fillets1.5 lbs
- Corn tortillas12
- All-purpose flour1 cup
- Beer (lager)1 cup
- Baking powder1 tsp
- Salt1 tsp
- Black pepper0.5 tsp
- Vegetable oil (for frying)4 cups
- Shredded cabbage (red and green)3 cups
- Mayonnaise0.5 cup
- Chipotle peppers in adobo sauce2 tbsp (minced)
- Lime juice2 tbsp
- Fresh cilantro0.25 cup (chopped)
- Lime wedges (for serving)4
Steps
- 1
Prepare the batter: In a bowl, whisk together flour, baking powder, salt, and pepper. Gradually whisk in the beer until smooth. Let rest for 10 minutes.
- 2
Cut tilapia fillets into 1-inch pieces.
- 3
Heat vegetable oil in a deep pot or Dutch oven to 375°F (190°C).
- 4
Dip tilapia pieces into the batter, ensuring they are fully coated. Carefully place battered fish into the hot oil, working in batches to avoid overcrowding.
- 5
Fry for 3-5 minutes, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- 6
Prepare the slaw: In a bowl, combine shredded cabbage, mayonnaise, minced chipotle peppers, lime juice, and chopped cilantro. Season with salt and pepper to taste.
- 7
Warm the corn tortillas on a dry skillet or griddle.
- 8
Assemble the tacos: Fill each warm tortilla with fried tilapia, top with the chipotle slaw, and garnish with extra cilantro if desired. Serve immediately with lime wedges.
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