Baja Fish Tacos
Crispy battered white fish in warm tortillas with crunchy cabbage and a creamy lime sauce.
Serves 4
Prep 25 min
Cook 15 min
Ingredients
- 1 lb white fish fillets, such as cod, cut in strips
- 1 cup flour, divided
- 1 teaspoon salt
- 1 teaspoon chili powder
- 3/4 cup cold beer or sparkling water
- 3 cups vegetable oil for frying
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 8 corn tortillas, warmed
- 2 cups shredded cabbage
- 1/4 cup chopped cilantro
- 1 lime, cut in wedges
Steps
Step 1. Stir the mayonnaise, sour cream, and lime juice together for the sauce.
Step 2. Whisk 3/4 cup of the flour, salt, chili powder, and beer into a thin batter. Dust the fish with the remaining flour.
Step 3. Heat the oil to 375°F. Dip the fish in the batter and fry in batches for 3 to 4 minutes, until golden and the fish flakes easily. Drain on a rack.
Step 4. Fill the tortillas with fish and cabbage, drizzle with the sauce, and top with cilantro and a squeeze of lime.
Where this recipe comes from
Yoribang Mexican recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Mexican dishes. Corn tortillas, dried hibiscus, queso fresco, cotija, and Mexican chocolate are sold at Latin grocery stores and many supermarkets. Chile heat varies from one pepper to the next, so taste a little before adding more.