Description
Classic Baja Fish Tacos feature crispy battered white fish fried to golden perfection, nestled in soft corn tortillas and topped with refreshing cilantro lime slaw and smoky chipotle mayo for a perfect balance of flavors and textures.
Ingredients
Scale
Fish and Batter
- 1 ½ pounds white firm fish (such as cod loin)
- Salt & pepper, to taste
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon ground paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Ground black pepper, to taste
- 1 cup Mexican-style beer
- Vegetable oil (enough to fill Dutch oven or deep fryer 3 inches deep)
Tacos and Toppings
- 18 small soft taco shells (white corn, warmed)
- Cilantro lime slaw (prepared in advance)
- Chipotle mayo (prepared in advance)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Prepare Slaw and Mayo: Make the cilantro lime slaw and chipotle mayo according to their recipes before starting with the fish. Refrigerate both until ready to serve to allow flavors to meld.
- Prep the Fish: Pat the fish dry with paper towels. Cut into pieces about ¾ inch or into sticks about ½ by 3 inches. Season all sides lightly with salt and pepper.
- Make the Batter: In a medium-large bowl, whisk together the flour, baking powder, salt, chili powder, paprika, garlic powder, cumin, and black pepper. Slowly pour in the beer while whisking gently until the batter is smooth and free of lumps. Be careful as the beer may cause the mixture to foam.
- Heat the Oil: Pour vegetable oil into a Dutch oven or deep fryer to a depth of 3 inches. Heat over medium heat until the oil reaches 350°F (175°C). Test by dipping a wooden spoon into the oil—if it sizzles, it’s ready.
- Fry the Fish: Dip each piece of fish into the batter, letting excess drip back into the bowl. Carefully place pieces into the hot oil in batches, avoiding overcrowding. Fry for 2 to 4 minutes, turning once, until the batter is deep golden and crispy and the fish reaches 145°F (63°C) internally.
- Drain the Fish: Remove the fried fish with a slotted spoon and place on a wire rack or a plate lined with paper towels to absorb excess oil. Continue with remaining fish pieces.
- Serve: Warm the small soft taco shells. Assemble tacos by layering fried fish with cilantro lime slaw and a drizzle of chipotle mayo. Garnish with fresh cilantro leaves and serve with lime wedges on the side.
Notes
- Use firm white fish such as cod, halibut, or tilapia for best results.
- Do not overcrowd the fryer to maintain oil temperature and crispiness.
- Monitor oil temperature carefully to avoid greasy or undercooked fish.
- The batter can be made a few minutes ahead but is best freshly mixed for optimal crispness.
- Warm taco shells can be heated on a dry skillet or in the oven wrapped in foil.
- Cilantro lime slaw and chipotle mayo add bright and smoky flavors that balance the fried fish.
