Baja-Style Fish Tacos
Beer-battered fish, shredded cabbage, and creamy white sauce in a warm corn tortilla, a San Diego staple adapted from Baja California.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Deep fryer or heavy pot
- •Wire rack
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 24
- carbs
- 42
- protein
- 26
- calories
- 480
Instructions
- 1
Whisk the flour, baking powder, and cold beer together. Mix until you get a smooth batter.
- 2
Heat oil to 375°F in a deep pot.
- 3
Cut the fish into strips and dip them into the batter. Fry until golden, about 3-4 minutes.
- 4
Drain the fried fish on a wire rack.
- 5
Whisk the mayonnaise with lime juice to make the white sauce.
- 6
Warm the corn tortillas on a dry skillet.
- 7
Fill the tortillas with fried fish, shredded cabbage, and white sauce.
- 8
Serve with extra lime wedges.
Chef's tips
Keep the beer batter ice-cold for maximum crispness. Fry in small batches so the oil temperature does not drop.
Storage
Best eaten fresh; store components separately up to 1 day.
Reheating
Re-crisp fried fish in a hot oven for a few minutes rather than microwaving.
Common mistakes to avoid
- •Making the batter too thick, which makes the coating greasy
- •Crowding too much fish into the pot at once
Serving suggestions
Cooked Baja-Style Fish Tacos?
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