Authentic Baja Fish Tacos Recipe
Make classic Baja fish tacos featuring beer-battered, crispy fried white fish, topped with a tangy cabbage slaw and a creamy chipotle sauce.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Dinner
- Method: Deep Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1.5 lbs firm white fish fillets (cod, tilapia, or halibut), cut into 1-inch strips
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cold beer (lager style)
- Vegetable oil for frying
- 12 small corn or flour tortillas
- For the Slaw: 3 cups shredded green cabbage, 1/4 cup chopped cilantro, juice of 1 lime, 1 tablespoon olive oil, pinch of salt
- For the Sauce: 1/2 cup mayonnaise, 2 tablespoons sour cream or Mexican crema, 1-2 canned chipotle peppers in adobo (minced), 1 tablespoon adobo sauce, juice of 1/2 lime
Instructions
- Prepare the slaw: In a medium bowl, combine the shredded cabbage, cilantro, lime juice, olive oil, and salt. Mix well and set aside to marinate.
- Prepare the sauce: In a small bowl, whisk together the mayonnaise, sour cream, minced chipotle peppers, adobo sauce, and lime juice until smooth. Refrigerate until serving.
- Heat the oil: Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches. Heat the oil to 375 degrees Fahrenheit (190 degrees Celsius).
- Make the batter: In a medium bowl, whisk together the flour, baking powder, salt, and pepper. Slowly pour in the cold beer while whisking until just combined. Do not overmix; a few lumps are acceptable.
- Batter and fry the fish: Dip the fish strips into the batter, letting excess drip off. Carefully place the battered fish into the hot oil, working in batches to avoid overcrowding the pan.
- Fry for 3 to 4 minutes per side, until the batter is golden brown and crispy and the fish is cooked through. Remove the fish with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
- Warm the tortillas: Heat the tortillas on a dry skillet or griddle over medium heat for about 30 seconds per side until soft and pliable.
- Assemble the tacos: Place a few pieces of crispy fish onto each warm tortilla. Top with a generous amount of the cabbage slaw and drizzle with the chipotle crema sauce. Serve immediately.
Notes
- For a less traditional but healthier option, bake the battered fish at 400 degrees Fahrenheit for 15 minutes, flipping halfway, or air fry until crisp.
- If you prefer a milder sauce, reduce the amount of chipotle pepper used.
- To keep tortillas warm while assembling, wrap the stack in a clean kitchen towel after heating.
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 5
- Sodium: 550
- Fat: 25
- Saturated Fat: 4
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 25
- Cholesterol: 60
