Baja Fish Tacos
Crispy beer-battered fish with tangy slaw in warm tortillas
Ingredients
Instructions
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Prepare the fishPat the fish dry with paper towels and season lightly with salt and pepper. Set aside while preparing the batter.
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Make the batterIn a medium bowl, whisk together flour, baking powder, salt, and cumin. Slowly add the beer while whisking until you have a smooth batter with the consistency of pancake batter. Let rest for 5 minutes.
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Create the slawIn a large bowl, combine shredded cabbage, julienned carrot, and chopped cilantro. In a small bowl, whisk together Mexican crema, lime juice, and minced jalapeño (if using). Pour over the cabbage mixture and toss to coat. Season with salt to taste. Refrigerate until ready to serve.
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Fry the fishHeat oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Dip fish pieces into the batter, allowing excess to drip off. Carefully place in the hot oil and fry until golden brown and cooked through, about 2-3 minutes per side. Work in batches to avoid overcrowding. Transfer to a paper towel-lined plate to drain excess oil.
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Warm the tortillasHeat a dry skillet over medium heat. Warm tortillas for about 30 seconds on each side until pliable but not crispy. Keep warm by wrapping in a clean kitchen towel.
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Assemble the tacosPlace a piece or two of fried fish on each warm tortilla. Top with a generous portion of the prepared slaw. Serve immediately with lime wedges on the side for squeezing over the tacos.
Nutritional Information
420
Calories
per serving
28
Protein
g per serving
38
Carbohydrates
g per serving
18
Total Fat
g per serving
4
Saturated Fat
g per serving
5
Fiber
g per serving
6
Sugar
g per serving
780
Sodium
mg per serving
12
Vitamin C
% daily value
15
Iron
% daily value
Baja Fish Tacos are Also Known As
Tacos de Pescado Estilo Baja, Baja-Style Fish Tacos, Ensenada Fish Tacos or Tacos de Pescado Frito
