Baja Fish Tacos
Baja Fish Tacos are the best fish tacos, with crisp, beer-battered fish, topped with creamy Baja sauce and crunchy cabbage slaw. This recipe is deceptively easy and rivals your favorite taco truck.
Servings: 8 Tacos
Equipment
- Dutch Oven or Wok
Ingredients
For batter
- 1 cup all-purpose flour
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- 1 ¼ cup beer
For frying fish
- 1 pound firm white fish fillets like cod, haddock or halibut, cut into strips
- Vegetable oil for frying
To assemble tacos
- 8 small corn tortillas warmed
- slaw for fish tacos
- baja sauce
- Lime wedges for serving
Instructions
- In a large bowl, mix the flour, salt, and pepper. Stir in the beer until smooth. Let it rest for 10 minutes to hydrate the flour (to help the batter stick to the fish) and relax the gluten (to maximize the tenderness of the coating).
- Heat about 2 inches of vegetable oil in a dutch oven or work over medium-high heat.
- Dip the fish strips into the beer batter, letting the excess drip off. Carefully add them to the hot oil. Fry until golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to transfer the fish to a paper towel-lined plate.
- To assemble the tacos, spread a spoonful of Baja sauce on each tortilla. Top with a piece of fried fish, some cabbage slaw, and lime wedges on the side. Tell everyone to squeeze the lime over the tacos just before eating.
Video
Notes
- Make sure the oil is hot enough (around 350°F/175°C) for crispy fish.
- Warm your tortillas on a hot griddle for a few seconds on each side for that perfectly soft and pliable texture.
- Serve the tacos immediately to enjoy the full crunch of the fish.
Nutrition
Calories: 178kcal | Carbohydrates: 24g | Protein: 15g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 28mg | Sodium: 333mg | Potassium: 231mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1IU | Calcium: 39mg | Iron: 1mg