📝 About This Recipe
Born in the coastal villages of Baja California and perfected on the sun-drenched beaches of San Diego, these tacos are the ultimate celebration of West Coast flavor. Each bite features succulent white fish encased in a cloud-like, beer-battered shell, providing a dramatic crunch that gives way to tender flakes. Topped with a crisp, tangy slaw and a smoky-cool crema, these tacos offer a masterclass in contrasting textures and vibrant, citrusy profiles.
🥗 Ingredients
The Fish
- 1.5 pounds White Fish Fillets (Cod, Mahi-Mahi, or Halibut) (cut into 3-inch strips)
- 1 quart Vegetable or Canola Oil (for frying)
The Crispy Beer Batter
- 1.5 cups All-purpose Flour (divided into 1 cup for batter and 1/2 cup for dredging)
- 1/4 cup Cornstarch (adds extra crunch)
- 1 teaspoon Baking Powder
- 12 ounces Mexican Lager (ice cold)
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Garlic Powder
Chipotle-Lime Crema
- 1/2 cup Mexican Crema or Sour Cream
- 1/4 cup Mayonnaise
- 1-2 teaspoons Chipotle Peppers in Adobo (finely minced)
- 1 tablespoon Lime Juice (freshly squeezed)
Assembly and Slaw
- 2 cups Shredded Cabbage (mix of red and green)
- 12 pieces Corn Tortillas (small street taco size)
- 1/2 bunch Fresh Cilantro (roughly chopped)
- 3-4 pieces Radishes (thinly sliced)
- 2 pieces Lime Wedges (for serving)
👨🍳 Instructions
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1
Pat the fish strips completely dry with paper towels. Season them lightly with salt and pepper and set aside in the refrigerator while you prepare the other components.
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2
In a medium bowl, whisk together the Mexican crema, mayonnaise, minced chipotle peppers, and lime juice. Season with a pinch of salt, cover, and refrigerate to let the flavors marry.
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3
In a large bowl, toss the shredded cabbage with a squeeze of lime and a pinch of salt. This creates a quick 'slaw' that will soften slightly by the time the fish is ready.
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4
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven to 375°F (190°C). Use a deep-fry thermometer to ensure accuracy; if the oil is too cool, the fish will be greasy.
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5
Prepare the batter: Whisk 1 cup of flour, cornstarch, baking powder, smoked paprika, and garlic powder in a large bowl. Slowly pour in the ice-cold beer while whisking gently until just combined. A few small lumps are okay; do not overmix.
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6
Place the remaining 1/2 cup of flour in a shallow dish. Dredge each piece of fish in the dry flour, shaking off any excess.
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7
Working in batches of 3 or 4, dip the floured fish into the beer batter, coating completely. Lift the fish and let the excess batter drip off for 2 seconds.
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8
Carefully lower the fish into the hot oil. Fry for 3-4 minutes, turning once, until the batter is a deep golden brown and the fish is opaque throughout.
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9
Remove the fish with a slotted spoon and place on a wire rack set over a baking sheet. This keeps the bottom of the fish crispy rather than soggy.
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10
While the fish rests for a minute, warm the corn tortillas over an open gas flame for 10-15 seconds per side or in a dry skillet until pliable and slightly charred.
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11
To assemble, place a piece of fried fish in the center of two stacked tortillas (or one if they are thick). Top with a generous handful of slaw.
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12
Drizzle with the chipotle-lime crema and garnish with sliced radishes, fresh cilantro, and an extra squeeze of lime. Serve immediately while hot.
💡 Chef's Tips
Always use ice-cold beer for the batter; the temperature difference between the cold batter and hot oil creates a steam reaction that makes the coating light and airy. Don't crowd the frying pot, as this drops the oil temperature and results in soggy, oily fish. Patting the fish dry before dredging is crucial; moisture on the surface of the fish will cause the batter to slide off during frying. If you don't want to use beer, ice-cold club soda or seltzer water works as a perfect non-alcoholic substitute for that signature carbonated lift. Keep the fried fish in a 200°F oven on a wire rack if you are making a large batch to ensure everyone eats at the same time.
🍽️ Serving Suggestions
Pair with a cold Mexican lager garnished with a lime wedge to cut through the richness of the fried fish. Serve alongside a bowl of Mexican Street Corn (Elote) rubbed with cotija cheese and chili powder. A side of cilantro-lime rice and black beans makes this a hearty, complete meal. Offer a variety of hot sauces, ranging from mild green habanero to smoky chipotle, for guests to customize their heat level.