Baja Fish Tacos
Crispy Baja Fish Tacos with beer-battered fish, tangy slaw, and creamy sauce — a flavorful Mexican classic perfect for taco night.
Ingredients
- For the Fish:
- 1 ½ lbs cod halibut, or mahi-mahi (cut into strips)
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup beer preferably light lager
- Vegetable oil for frying
- For the Slaw:
- 5 cups shredded cabbage red or green
- 3 tablespoons minced red onion
- ½ cup chopped cilantro
- 3 tablespoons cider vinegar
- 1½ teaspoons vegetable oil
- For the Sauce:
- ¾ cup mayonnaise
- 2 tablespoons lime juice
- 2 chipotle peppers in adobo sauce minced
- 1 garlic clove minced
- For Serving:
- 8 small corn tortillas
- Fresh lime wedges
- Avocado slices optional
Instructions
- Prepare the Slaw:
- Combine shredded cabbage, onion, cilantro, vinegar, and oil in a bowl. Toss well and set aside.
- Make the Sauce:
- Blend mayonnaise, lime juice, chipotle peppers, and garlic until smooth.
- Prepare the Batter:
- In a bowl, whisk flour, salt, and pepper. Slowly whisk in beer until the batter is smooth.
- Fry the Fish:
- Heat oil in a skillet to 350°F (175°C). Dip fish strips in the batter and fry for 2-3 minutes per side until golden and crispy. Drain on a wire rack.
- Assemble the Tacos:
- Warm tortillas, spread chipotle sauce, add slaw, and top with crispy fish. Garnish with lime wedges and avocado slices if desired.
Notes
- For a healthier option, try using grilled fish instead of fried.
- Pair with sides like Garlic Butter Potatoes or fresh guacamole for a complete meal.
- To keep fried fish crispy, place it on a wire rack instead of paper towels after frying.