Seafood & Catch · Free recipe
Baja Fish Tacos
Crispy battered white fish tucked into warm tortillas with crunchy cabbage slaw and a zesty lime crema. Fresh, bright, and endlessly satisfying.
Step 1
Make the crema first: in a small bowl, whisk the sour cream, mayonnaise, juice of 1 lime, half the cilantro, and 1/2 teaspoon salt. Refrigerate.
Step 2
In a medium bowl, toss the shredded cabbage with a pinch of salt and the remaining cilantro to make a quick slaw. Set aside.
Step 3
Pat the fish strips dry with paper towels and season them lightly with salt.
Step 4
In a bowl, whisk the flour, baking powder, chili powder, cumin, and 1 teaspoon salt, then whisk in the cold beer until you have a smooth batter about the thickness of pancake batter.
Step 5
Pour the oil into a deep, heavy pot so it is about 2 inches deep and heat over medium-high to 350 degrees Fahrenheit.
Step 6
Dip a few fish strips into the batter, let the excess drip off, and lower them into the oil, laying them away from you. Do not crowd the pot.
Step 7
Fry for 3 to 4 minutes, turning once, until golden and crisp. The fish should be opaque and flaky at 145 degrees Fahrenheit inside.
Step 8
Lift the fish onto a wire rack or paper towels and season with a pinch of salt. Let the oil return to 350 degrees Fahrenheit between batches.
Step 9
Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side until soft and pliable, then wrap them in a towel to keep warm.
Step 10
Lay a piece of fried fish in each tortilla.
Step 11
Top with the cabbage slaw and a generous drizzle of lime crema.
Step 12
Serve right away with lime wedges for squeezing.
Tips from the test kitchen
- Double up the tortillas for each taco so they do not tear under the fillings.
- Fry in small batches so the oil stays hot and the crust stays crispy.
