Baja Fish Tacos
sandravalvassori.com
These Baja Fish Tacos are irresistibly crispy! Golden, beer-battered fish wrapped in warm corn tortillas, a crunchy cabbage slaw, and a creamy chipotle sauce guarantee every bite is a flavor explosion. Frying food at home might feel like a bit of a challenge, but trust me, it’s easier than you think and totally worth it. While the oil heats up, you can get the fish and batter ready, and before you know it, you’ll have perfectly crispy, golden beer-battered fish that rivals anything you’d order from a restaurant.
Servings: 4
Ingredients
For the Chipotle-Mayo Sauce
- ¾ cup mayonnaise
- 1 lime, juiced
- 2 chipotle peppers in adobo sauce
- 1 large garlic clove, roughly chopped
- 2 teaspoons yellow mustard
- 1 teaspoon low-sodium soy sauce
- 1 teaspoons Worcestershire sauce
- pinch of salt and pepper
For the Cabbage Slaw
- 5 cups or one 10-ounce bag shredded red or green cabbage
- 1/4 cup minced red onion
- 1/4 cup rice vinegar (or apple cider vinegar)
- 1 tablespoon honey
- ½ teaspoon kosher salt
For the Fish Tacos
- 1 1/2 cups all-purpose flour, divided
- 1/4 cup potato starch (optional, see notes)
- 1 teaspoon baking powder
- Kosher salt and freshly ground black pepper
- 1 cup very cold Mexican lager or other light beer
- 1 teaspoon yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon chili powder (or paprika)
- 3-4 cups vegetable oil for frying
- 1½ pounds skinless cod patted dry and cut into 1-inch wide strips by about 4-inches long
- 8-12 corn tortillas, warmed
Optional Garnishes
- Lime wedges
- fresh chopped cilantro
- thinly sliced radishes
Instructions
- Place a wire rack over a large sheet pan. Set aside.
- Make the chipotle mayo: Blend the mayonnaise, lime juice, chipotle peppers, garlic, mustard, soy sauce, salt and pepper in a blender or small food processor until smooth. Cover and refrigerate until ready to serve.
- Make the slaw: In a large bowl, whisk together the vinegar, honey, red onion, and salt. Add the cabbage to the bowl and toss to combine. Set aside to allow the cabbage mixture to pickle and soften slightly.
- Make the fish tacos: In a medium bowl, combine 1 cup of the flour, baking powder, potato starch (if using), 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the cold beer and yellow mustard and whisk until batter is smooth. In a shallow bowl, combine remaining 1/2 cup of flour, garlic powder, chili powder (or paprika), 1 teaspoon salt, and 1/2 teaspoon pepper.
- In a deep pan or skillet, heat the oil (you should have about 2 inches of oil) to 350°F (175°C).
- Once the oil is hot, gently press each fish strip into the dry flour mixture, flipping over to coat all sides. Tap off excess flour and dip each piece into the batter, letting the excess drip off, then carefully place it into the hot oil. Add as many pieces as you can without crowding the pan. Fry for about 2-3 minutes per side until golden brown and crispy. Transfer to prepared wire rack to drain excess oil.
- Warm the corn tortillas on a dry skillet or directly over an open flame. Layer each tortilla with a piece of crispy fish, a handful of shredded cabbage, and a generous drizzle of Baja sauce. Garnish with copped cilantro, sliced radishes and a squeeze of fresh lime juice, if desired. Serve immediately and enjoy!
Notes
- Potato Starch: Adding potato starch to a batter creates a crispier coating in fried foods due to its high amylopectin content, which forms a light, delicate crunch. It absorbs moisture well, gelatinizes quickly, and adheres strongly to food, creating an even, crispy layer.
- Pick the right fish. Here I used cod but any firm, mild-flavored white fish that holds up well to frying such as halibut, haddock, mahi-mahi, tilapia, or similar, will work. If you're using frozen fish, be sure to fully thaw it and blot away as much moisture as possible with paper towels.
- Pat the fish dry. This helps it adhere better to the flour coating and better coating.
- Don't prepare the beer batter in advance. For a light and airy batter, the beer needs to remain fizzy and carbonated. The longer it sits, the more it loses its lift, resulting in a denser, heavier texture.
- Use really cold beer. This keeps the batter light and crispy.
- Fry in batches. To prevent the oil temperature from dropping, make sure not to overcrowd the pan which ensures crispy fish.
- Warm the tortillas. Corn tortillas tend to rip easily so warming them will make them pliable and prevent breaking. They also taste better when warmed up.