Name: Baja Fish Tacos
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lb white fish fillets; 1 cup all-purpose flour; 0.5 cup cornstarch; 1 cup beer; 1 whole egg; 1 tsp baking powder; 0.75 tsp salt; 0.25 tsp black pepper; 0.25 tsp cayenne pepper; 2 cup vegetable oil; 0.5 head green cabbage; 2 whole fresh lime; 0.25 cup fresh cilantro; 0.5 cup sour cream; 1 whole chipotle pepper in adobo; 1 clove garlic; 8 whole warm flour tortillas

← Recipes · Casual · Baja Fish Tacos

520 cal32g protein42g carbs22g fat680mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Baja Fish Tacos

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Casual35 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

Everything here is checked because you'll need it — uncheck anything you already have.

white fish filletscod, halibut, or mahi mahi, cut into bite-sized pieces1.5 lb

all-purpose flour1 cup

cornstarch0.5 cups

beerlight lager or pilsner, cold1 cup

egg1 whole

baking powder1 tsp

salt0.75 tsp

black pepper0.25 tsp

cayenne pepper0.25 tsp

vegetable oilfor frying2 cups

green cabbagethinly sliced0.5 heads

fresh lime2 whole

fresh cilantroGarnishroughly chopped0.25 cups

sour cream0.5 cups

chipotle pepper in adobofrom a can, plus 1 tbsp sauce1 whole

garlicminced1 clove

warm flour tortillas8 whole

Cook it to

Fish145°F / 63°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1In a large bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, and cayenne.

2In another bowl, whisk the cold beer with the egg until combined.

3Pour the beer mixture into the dry ingredients and whisk until just combined—the batter should be slightly lumpy, not smooth.

4Heat oil in a skillet to 350°F on a thermometer. Pat the fish pieces dry with paper towels.

5Working in batches, coat fish pieces in the batter, then carefully lower them into the hot oil. Fry until golden and crispy, about 2–3 minutes per side. Transfer to a paper-towel-lined plate.

6While fish fries, toss the sliced cabbage with the juice of 1 lime and a pinch of salt.

7For the crema: blend sour cream with the chipotle pepper, adobo sauce, minced garlic, and juice of 0.5 lime until smooth.

8Warm the tortillas in a dry skillet or over a flame until pliable.

9Build each taco: tortilla, a spoonful of chipotle crema, crispy fish, generous cabbage slaw, and a scatter of cilantro. Serve with lime wedges.

10Let the oil cool completely in the pan before you move it, which takes an hour or more. Strain it through a fine sieve into a jar and it is good for two or three more fries; otherwise seal it and discard it. Never pour frying oil down the drain — it hardens in the pipe.