📝 About This Recipe
Transport your taste buds to the sun-drenched shores of Ensenada with these quintessential Baja-style fish tacos. Featuring flaky white fish enveloped in a light, golden-brown carbonated batter, these tacos offer a symphonic crunch that contrasts perfectly with a zesty lime crema and crunchy cabbage slaw. It is the ultimate elevated fast-food experience that balances coastal freshness with indulgent, street-style soul.
🥗 Ingredients
The Fish
- 1.5 lbs White Fish Fillets (Cod, Mahi-Mahi, or Tilapia cut into 3-inch strips)
- 1 quart Vegetable Oil (for deep frying)
The Batter
- 1 cup All-Purpose Flour (plus extra for dredging)
- 1 teaspoon Baking Powder
- 1 cup Mexican Lager (ice cold)
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Garlic Powder
- 1 pinch Salt and Black Pepper (to taste)
Zesty Lime Crema
- 1/2 cup Mexican Crema (or sour cream)
- 1/4 cup Mayonnaise
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Chipotle in Adobo Sauce (finely minced for a smoky kick)
Assembly and Garnish
- 12 pieces Corn Tortillas (small street taco size)
- 2 cups Green Cabbage (very thinly shredded)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Pickled Red Onions (optional for acidity)
- 2 Lime Wedges (for serving)
👨🍳 Instructions
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1
Pat the fish strips completely dry with paper towels; moisture is the enemy of a crispy crust. Season the fish lightly with salt and pepper.
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2
In a medium bowl, whisk together the Mexican Crema, mayonnaise, lime juice, and minced chipotle. Set aside in the fridge to allow flavors to meld.
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3
In a large heavy-bottomed pot or Dutch oven, heat 2 inches of vegetable oil to 375°F (190°C). Use a candy thermometer to ensure accuracy.
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4
In a large mixing bowl, whisk together 1 cup of flour, baking powder, smoked paprika, and garlic powder.
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5
Slowly pour the ice-cold beer into the flour mixture, whisking gently until just combined. A few small lumps are okay; do not over-mix or the batter will become tough.
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6
Place about 1/2 cup of plain flour in a shallow dish. Dredge each piece of fish in the dry flour, shaking off any excess.
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7
Dip the floured fish into the beer batter, ensuring it is fully coated, then carefully lower it into the hot oil.
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8
Fry the fish in batches (3-4 pieces at a time) for 3-4 minutes, turning once, until the coating is a deep golden brown and the fish is opaque.
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9
Remove the fish with a slotted spoon and drain on a wire rack set over a baking sheet to keep the bottom from getting soggy.
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10
While the fish rests for a minute, warm the corn tortillas on a dry skillet or directly over a gas flame until pliable and slightly charred.
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11
To assemble, place two warm tortillas together (optional for strength), add a handful of shredded cabbage, and top with a piece of fried fish.
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12
Drizzle generously with the lime crema and garnish with cilantro, pickled onions, and a fresh squeeze of lime juice.
💡 Chef's Tips
Always use ice-cold beer; the temperature difference between the batter and the hot oil creates a lighter, airier crust. Don't crowd the frying pot, as this drops the oil temperature and results in greasy, limp fish. If you don't want to use alcohol, highly carbonated club soda is an excellent substitute for the beer. For the best texture, shred the cabbage as thinly as possible using a mandoline or a very sharp chef's knife. Drain the fried fish on a wire rack rather than paper towels to allow air to circulate, keeping the batter crispy on all sides.
🍽️ Serving Suggestions
Serve with a side of Mexican street corn (elote) rubbed with cotija cheese and chili powder. Pair with a chilled Mexican lager or a tart Hibiscus (Jamaica) iced tea. A side of cilantro lime rice or spicy black beans makes this a complete, filling meal. Offer a variety of hot sauces on the side, ranging from mild verde to extra spicy habanero.