Yields:
8 Servings
Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
20 Mins
Total Time:
50 Mins
Baja Fish Tacos originated in the coastal towns of Baja California, Mexico, where fresh seafood is abundant. They involve using the day’s catch, coating it in a light, crispy batter, and then wrapping it in warm corn tortillas. The crispy fish, creamy-like sauce, crunchy cabbage slaw, and warm tortillas come together to create a delightful medley of textures and flavors.
Ingredients
Adjust Servings
- For the Fish:
- For the Slaw:
- Sauce:
Instructions
-
In a large bowl, combine all the slaw ingredients and set aside. Refrigerate the slaw while you prepare the fish.
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In a separate small bowl, whisk together all the sauce ingredients.
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In a mixing bowl, combine the flour, chili powder, salt, and garlic powder. Gradually add the beer and whisk until the batter is smooth and has a consistency similar to pancake batter.
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Cut the fish fillets into smaller pieces that will fit in your tortillas.
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Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (180°C). Dip each piece of fish into the batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry the fish until it's golden brown and crispy, usually about 2 minutes per side. Transfer the fried fish to a paper towel-lined plate to drain any excess oil.
-
Warm the corn tortillas in the microwave. Spread a generous amount of sauce on each tortilla, then add the cabbage slaw on top. Place a piece or two of crispy fish inside each tortilla. Drizzle with hot sauce if desired. Serve your Baja Fish Tacos immediately, squeezing fresh lime juice over the top just before eating.
