Fish Tacos
Baja-style fish tacos feature crisp beer-battered white fish tucked into warm corn tortillas with a tangy chipotle crema and crunchy cabbage slaw. Quick to fry and endlessly satisfying.
By YumYum Editorial · Seafood
Prep: 20 min · Cook: 15 min · Total: 35 min · Serves 4
Ingredients
- 1 lb white fish fillets (cod or tilapia), cut into strips
- 1 cup all-purpose flour, divided
- 1 tsp baking powder
- 1 cup cold beer or sparkling water
- 1 tsp chili powder
- 1/2 tsp cumin
- to taste Vegetable oil, for frying
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1/3 cup mayonnaise
- 1 tbsp adobo sauce from chipotle peppers
- 1 lime, juiced and cut into wedges
- to taste Salt, to taste
Instructions
- Whisk mayonnaise, adobo sauce, and half the lime juice together to make the chipotle crema; toss the cabbage with remaining lime juice and a pinch of salt for the slaw.
- Whisk 3/4 cup flour, baking powder, chili powder, cumin, and a pinch of salt with the cold beer until just combined into a smooth batter (a few lumps are fine).
- Dust the fish strips in the remaining 1/4 cup flour, then dip into the batter, letting excess drip off.
- Heat 2 inches of vegetable oil in a heavy pot to 375°F and fry the fish in batches 3-4 minutes, until golden and crisp.
- Drain fried fish on a wire rack or paper towels and season with salt immediately.
- Warm the tortillas on a dry skillet or open flame until pliable, about 20-30 seconds per side.
- Assemble tacos with fish, cabbage slaw, and a drizzle of chipotle crema; serve with lime wedges.