Street Food Favorites

Crispy Baja Fish Tacos

Name: Crispy Baja Fish Tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb white fish fillets (cod or tilapia), cut into strips; 1 cup all-purpose flour, divided; 1 tsp baking powder; 1/2 tsp salt, plus more to taste; 3/4 cup cold beer or sparkling water; Oil, for frying; 2 cups shredded green cabbage; 1/4 cup mayonnaise; 1 tbsp adobo sauce from canned chipotles; 1 tbsp lime juice, plus wedges for serving; 8 small corn tortillas, warmed; Chopped cilantro, for topping

Baja-style fish tacos built their reputation on contrast: crispy battered fish, cool crunchy slaw, and a creamy sauce with a little heat, all wrapped in a warm tortilla. This version fries up light and crisp without any special equipment.

15 minPrep Time

25 minCook Time

40 minTotal Time

4Servings

ModerateDifficulty

Ingredients

1 lb white fish fillets (cod or tilapia), cut into strips
1 cup all-purpose flour, divided
1 tsp baking powder
1/2 tsp salt, plus more to taste
3/4 cup cold beer or sparkling water
Oil, for frying
2 cups shredded green cabbage
1/4 cup mayonnaise
1 tbsp adobo sauce from canned chipotles
1 tbsp lime juice, plus wedges for serving
8 small corn tortillas, warmed
Chopped cilantro, for topping

Method

Make the slaw. Toss the shredded cabbage with a squeeze of lime juice and a pinch of salt. Set aside to soften slightly while you prepare everything else.
Make the sauce. Whisk together the mayonnaise, adobo sauce, and lime juice in a small bowl. Set aside.
Make the batter. Whisk 3/4 cup of the flour with the baking powder and salt in a bowl, then whisk in the cold beer until just combined and slightly lumpy — don't overmix.
Fry the fish. Heat about 2 inches of oil in a deep skillet to 350°F. Dust the fish strips in the remaining flour, dip in the batter, and fry in batches for 3 to 4 minutes, until golden and crisp. Drain on a wire rack or paper towels and season with salt immediately.
Assemble. Fill each warm tortilla with a piece of fried fish, a handful of slaw, a drizzle of the chipotle sauce, and cilantro. Serve with extra lime wedges.

Note: Keep the oil temperature steady around 350°F — too cool and the batter turns greasy, too hot and it browns before the fish cooks through. Fry in small batches so the oil temperature doesn't drop.

Crispy Baja Fish Tacos

Ingredients

Method

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