Description
These Baja Fish Tacos feature crispy beer-battered cod fillets fried to perfection, topped with a tangy cabbage slaw and creamy chipotle lime sauce. Served on warm corn tortillas with fresh lime and optional avocado slices, this recipe delivers an authentic and flavorful taste of Baja California in just 35 minutes.
Ingredients
Scale
For the Fish:
- 1 ½ lbs cod (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 large bowl, combine the shredded cabbage, minced red onion, chopped cilantro, cider vinegar, and vegetable oil. Toss thoroughly to mix all the ingredients well and set aside to allow the flavors to meld.
- Make the Sauce: Blend together mayonnaise, lime juice, minced chipotle peppers in adobo sauce, and minced garlic until the mixture is smooth and creamy. Set aside for assembling the tacos.
- Prepare the Batter: In a bowl, whisk together all-purpose flour, salt, and black pepper. Gradually whisk in the beer until you achieve a smooth batter consistency without lumps.
- Fry the Fish: Heat vegetable oil in a skillet over medium-high heat until it reaches 350°F (175°C). Dip each fish strip into the beer batter, ensuring they are fully coated, then carefully fry them in the hot oil for 2 to 3 minutes per side until they turn golden brown and crispy. Remove the fish and drain on a wire rack to remove excess oil.
- Assemble the Tacos: Warm the corn tortillas, then spread a generous layer of the chipotle lime sauce on each. Add a portion of the cabbage slaw, then top with the crispy fried fish strips. Garnish with fresh lime wedges and optional avocado slices before serving.
Notes
- Use a light lager for the beer batter to keep the coating light and crispy.
- If you prefer a spicier sauce, add more chipotle peppers or a pinch of cayenne pepper.
- Make sure the oil temperature stays steady at 350°F to ensure crispy fish without absorbing too much oil.
- Warm tortillas in a dry skillet or wrapped in foil in the oven for best texture.
- Avocado slices add creaminess but can be omitted for a lighter version.
