Authentic Baja Fish Tacos
Crispy beer-battered fish tacos with fresh slaw and creamy sauce, a taste of coastal Mexico.
20 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 1 lb white fish fillets (cod or tilapia)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp paprika
- 1 cup light beer
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/2 cup mayonnaise
- 1 lime, juiced
- 1 tsp hot sauce
- 8 corn tortillas
- Vegetable oil for frying
Nutrition Facts
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Instructions
Prepare the batter: In a bowl, mix flour, baking powder, salt, and paprika. Gradually whisk in beer until smooth. Let rest for 10 minutes.
Make the slaw: Combine shredded cabbage, diced tomatoes, and chopped cilantro in a bowl. Set aside.
Prepare the sauce: Mix mayonnaise, lime juice, and hot sauce in a small bowl. Refrigerate until ready to use.
Cook the fish: Heat 1 inch of oil in a skillet to 375°F. Dip fish pieces in batter, let excess drip off, then fry for 3-4 minutes per side until golden. Drain on paper towels.
Warm tortillas: Heat tortillas on a dry skillet for about 30 seconds per side until pliable.
Assemble tacos: Place fish in tortillas, top with slaw, drizzle with sauce, and serve immediately with lime wedges.
Chef's Tips
- Fish Selection: Use firm white fish like cod or halibut for best results.
- Batter Tip: The batter should be the consistency of pancake batter - not too thick.
- Temperature Control: Maintain oil temperature around 375°F for crispy, non-greasy fish.
- Tortilla Tip: Double up corn tortillas to prevent breaking.
- Freshness: Serve immediately after assembling for best texture.
- Variation: Add sliced avocado or pickled onions for extra flavor.
