Crispy Baja-Style Fish Tacos

Crispy Baja-Style Fish Tacos

Transport your taste buds to the Baja Peninsula with these crispy beer-battered fish tacos topped with tangy cabbage slaw and smoky chipotle sauce. The perfect balance of crunchy, creamy, and zesty flavors makes these tacos an irresistible weeknight dinner or weekend gathering centerpiece.

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Course: Main Course, Snack

Cuisine: Mexican

Keyword: Fish, Tacos

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Calories: 485kcal

Equipment

Ingredients

For the Fish:

1½ lbs skinless cod cut into strips
1 cup all-purpose flour
1 tsp salt
½ tsp ground black pepper
1 cup beer
Vegetable oil for frying

For the Cabbage Slaw:

5 cups shredded red cabbage
3 tbsp minced red onion
½ cup chopped cilantro
3 tbsp cider vinegar
1½ tsp vegetable oil

For the Chipotle Sauce:

¾ cup mayonnaise
2 tbsp lime juice
2-3 chipotle chiles in adobo chopped
1 clove garlic chopped

For Assembly:

12 corn tortillas
Lime wedges

Instructions

In a medium bowl, whisk together flour, salt, pepper, and beer until smooth to create the batter.
Heat 2-3 inches of vegetable oil in a heavy pot or deep skillet to 375°F.
While oil heats, combine cabbage, red onion, cilantro, cider vinegar, vegetable oil, and a pinch of salt in a large bowl. Toss well and set aside.
In a blender or food processor, combine mayonnaise, lime juice, chipotle chiles, and garlic. Blend until smooth.
Dip fish strips into batter, allowing excess to drip off, then carefully lower into hot oil.
Fry fish in batches for 3-4 minutes until golden brown and crispy. Transfer to paper towels to drain.
Warm tortillas in a dry skillet or directly over gas flame until pliable and lightly charred.
Assemble tacos by placing fried fish on tortillas, topping with cabbage slaw and chipotle sauce.
Serve immediately with lime wedges on the side.

Notes

Use a light beer like lager or pilsner for the best batter consistency and flavor

Maintain oil temperature between 365-375°F for best crispiness without burning

Fresh corn tortillas can be found in the refrigerated section and taste far better than shelf-stable versions

Adjust chipotle quantity based on heat preference - start with 2 chiles and add more if desired

Slaw can be made up to 4 hours ahead and refrigerated to develop flavors

For gluten-free version, substitute flour with rice flour or corn starch

Fish can be substituted with mahi-mahi, halibut, or tilapia

Nutrition