Description
These Baja Fish Tacos feature crispy beer-battered fish strips served on warm corn tortillas with a refreshing cabbage slaw and a smoky, tangy chipotle mayonnaise sauce. This easy-to-make recipe captures the vibrant flavors of Baja California cuisine and is perfect for a tasty and casual meal in just 35 minutes.
Ingredients
Scale
For the Fish:
- 1 ½ lbs cod (or 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: In a bowl, combine the shredded cabbage, minced red onion, chopped cilantro, cider vinegar, and vegetable oil. Toss everything well to make a fresh and tangy slaw. Set aside to allow flavors to meld while preparing the rest of the components.
- Make the Sauce: In a blender or food processor, combine mayonnaise, lime juice, minced chipotle peppers in adobo sauce, and minced garlic. Blend until smooth and creamy to create a smoky, zesty chipotle sauce that pairs beautifully with the crispy fish.
- Prepare the Batter: In a mixing bowl, whisk together all-purpose flour, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and free of lumps, creating a light and crispy coating for the fish.
- Fry the Fish: Heat vegetable oil in a skillet to 350°F (175°C). Dip the fish strips into the beer batter, ensuring they are well-coated, then carefully place them in the hot oil. Fry for 2 to 3 minutes per side until the fish is golden brown and crispy. Remove and drain on a wire rack or paper towels to remove excess oil.
- Assemble the Tacos: Warm the corn tortillas in a dry skillet or microwave until pliable. Spread a generous amount of chipotle sauce onto each tortilla, top with a portion of the cabbage slaw, and then add the crispy fried fish strips. Garnish with fresh lime wedges and optional avocado slices for added creaminess and brightness. Serve immediately and enjoy!
Notes
- You can substitute cod with halibut or mahi-mahi depending on availability and preference.
- For a lighter version, bake the fish instead of frying, though the traditional texture comes from frying.
- The chipotle sauce can be adjusted for spice level by varying the amount of chipotle peppers used.
- To keep fish extra crispy, drain fried fish on a wire rack rather than paper towels to avoid sogginess.
- Use fresh corn tortillas and warm them properly to prevent cracking when folding the tacos.
