Baja Fish Tacos
Taco Tuesday just got a serious upgrade with these Baja Fish Tacos! There is something about crispy beer-battered fish, crunchy cabbage, and that smoky chipotle crema that has my whole family asking for these on repeat. We love making these on warm Kansas City evenings when everyone is craving something fresh and fun.
Why You’ll Love This Recipe
- Crispy battered fish with the best crunch
- Chipotle crema is seriously addictive
- Fast enough for a weeknight
- The whole family loves taco night
Ingredients
- white fish
- beer batter
- cabbage
- pico de gallo
- chipotle mayo
- corn tortillas
- lime
How to Make It
Make your chipotle crema first by mixing chipotle mayo with a squeeze of lime and a pinch of salt. Whip up a simple beer batter with flour, beer, salt, and pepper. Dip your fish pieces and fry in hot oil until golden and crispy, about 3 to 4 minutes per side. Warm your corn tortillas in a dry skillet. Assemble with fish, shredded cabbage, pico de gallo, a generous drizzle of crema, and a squeeze of fresh lime.
Baja Fish Tacos
Beer battered white fish fried crisp, tucked into warm corn tortillas with shredded cabbage, pico and a smoky chipotle mayo.
Ingredients
Method
- Stir the mayonnaise, chipotle peppers and lime juice together and refrigerate until you need it.
- Whisk the flour, salt and paprika together, then whisk in the cold beer until just combined. A few lumps are fine.
- Heat the oil to 365 degrees in a deep pot.
- Dip the fish strips in the batter, let the excess drip off, and fry in batches for 3 to 4 minutes until deep golden. Drain on a rack.
- Warm the tortillas in a dry pan for 20 seconds a side.
- Build each taco with cabbage, a piece of fish, pico de gallo and a drizzle of chipotle mayo, with lime wedges alongside.
Notes
Keep the batter cold and do not overmix it, lumps are fine and make for a lighter crust. Fry in batches so the oil stays hot.
