Baja Fish Tacos

5 from 1 vote

Crispy beer-battered white fish tucked into warm tortillas with a tangy cabbage slaw. Fry in small batches to ensure the ultimate crunchy texture.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 people

Course: Appetizer.Dinner

Cuisine: Italian-Mexican Fusion

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

1 lb white fish fillets (cod or mahi-mahi) Cut into strips and patted completely dry
½ cup all-purpose flour Base of the batter
½ cup cornstarch Ensures a crispy crust
1 cup light beer Ice cold for best results
8 flour tortillas Warmed before serving
2 cups red cabbage Thinly sliced for the slaw
2 tablespoon lime juice For the slaw dressing
2 cups neutral oil For frying

Equipment

1 heavy-bottomed pot For frying
1 deep-fry thermometer To monitor oil temp
1 Whisk For mixing batter
1 Wire rack For draining fried fish

Method

Combine the sliced red cabbage with lime juice and a pinch of salt in a bowl.
Whisk the flour, cornstarch, salt, and cold beer together until just combined.
Pat the fish strips completely dry on all sides using paper towels.
Heat two inches of neutral oil in a pot to 375 degrees Fahrenheit.
Dip fish into batter and fry for about four minutes until golden brown.
Place fried fish in a warmed tortilla and top with slaw and desired toppings.

Nutrition

Serving: 215gCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 420mgPotassium: 350mgFiber: 5gSugar: 3gVitamin A: 150IUVitamin C: 25mgCalcium: 80mgIron: 2.5mg

Notes

Store leftover fish in an airtight container for up to 2 days; reheat in the oven at 400 degrees to restore crispness.

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