Baja Fish Tacos
Beer-battered, deep-fried white fish on corn tortillas with shredded cabbage and a tangy crema sauce — the Baja California original.
Seafood
⚠ Contains: Dairy, Egg, Fish, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g firm white fish fillet (cod, tilapia, or mahi-mahi), cut into strips
- 1 cup all-purpose flour, plus extra for dredging
- 1 cup cold Mexican beer (or any light lager)
- 1 tsp baking powder
- 1 tsp salt
- Oil, for deep-frying
- 8 corn tortillas, warmed
- 2 cups green cabbage, thinly shredded
- 1/2 cup Mexican crema (or sour cream)
- 1/4 cup mayonnaise
- 2 tbsp lime juice, plus wedges to serve
- Pico de gallo, to serve
Steps
- Whisk together the flour, cold beer, baking powder, and salt to make a batter roughly the consistency of pancake batter. Keep it cold until ready to use.
- Combine the crema, mayonnaise, and lime juice for the sauce. Set aside.
- Heat oil to 350°F (175°C) in a deep pot.
- Dust the fish strips lightly in flour, then dip into the batter, letting excess drip off.
- Fry the battered fish in batches for 2-3 minutes, until golden and crisp. Drain on paper towels.
- Warm the corn tortillas and fill each with shredded cabbage, a piece of fried fish, a drizzle of the crema sauce, and pico de gallo.
- Serve immediately with lime wedges.