Description
These Baja Fish Tacos are a delicious and crispy treat, perfect for a fun Taco Tuesday or any day you’re craving Mexican street food flavors. The beer-battered fish is golden and crunchy, complemented by a zesty crema and fresh toppings.
Ingredients
Scale
Fish:
- 1 lb white fish fillets (such as cod or halibut), cut into strips
Batter:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 3/4 cup cold beer or sparkling water
Crema:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- Salt to taste
Additional:
- Vegetable oil for frying
- 8 small corn tortillas
- 2 cups finely shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- Lime wedges
Instructions
- Batter Preparation: In a medium bowl, whisk together flour, cornstarch, baking powder, salt, paprika, garlic powder, and cayenne. Gradually whisk in the beer until the batter is smooth and thick.
- Frying: Heat 1 to 2 inches of oil in a deep skillet to 350°F. Dip fish pieces into the batter, then fry in batches for 3 to 4 minutes per side until golden brown. Drain on paper towels.
- Crema: Mix sour cream, mayonnaise, lime juice, hot sauce, and salt.
- Assembly: Warm tortillas, place fish, cabbage, tomatoes, cilantro on each, drizzle with crema, and serve with lime wedges.
Notes
- For a lighter version, grill or bake the fish instead of frying.
- Enhance with avocado slices or pickled onions for extra flavor.
Nutrition
- Serving Size: 1 taco
- Calories: 290
- Sugar: 2g
- Sodium: 330mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 40mg
