Description
These Baja Fish Tacos feature crispy beer-battered cod, fresh cabbage slaw, and a smoky chipotle mayo sauce, all wrapped in warm corn tortillas. This vibrant and flavorful dish offers a perfect balance of textures and zesty flavors for a delicious coastal-inspired meal.
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 medium bowl, combine the shredded cabbage, minced red onion, chopped cilantro, cider vinegar, and vegetable oil. Toss everything together until well mixed. Set aside to let the flavors meld.
- Make the Sauce: In a blender or food processor, combine the mayonnaise, lime juice, minced chipotle peppers in adobo sauce, and minced garlic. Blend until smooth and creamy. Set aside.
- Prepare the Batter: In a bowl, whisk together the all-purpose flour, salt, and black pepper. Slowly pour in the beer while whisking continuously until a smooth batter forms 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 batter, ensuring they are fully coated. Carefully place the battered fish strips into the hot oil and fry for 2-3 minutes per side, or until they turn golden brown and crispy. Remove and drain on a wire rack or paper towels.
- Assemble the Tacos: Warm the corn tortillas on a skillet or in the oven until soft and pliable. Spread a layer of the chipotle sauce on each tortilla, top with a generous portion of the cabbage slaw, then add the crispy fried fish strips. Garnish with fresh lime wedges and optional avocado slices for extra creaminess. Serve immediately.
Notes
- Cod can be substituted with halibut or mahi-mahi for similar texture and flavor.
- For a spicier kick, add extra chipotle peppers or a dash of hot sauce to the sauce.
- Use light lager beer for a mild flavor; avoid strong craft beers that might overpower the batter.
- Ensure oil temperature remains steady for crispier fried fish.
- If preferred, serve with flour tortillas instead of corn.
