📝 About This Recipe
Transport your taste buds to the sun-drenched shores of Ensenada with these vibrant, bite-sized treasures. Each mini taco features golden-brown, beer-battered white fish nestled in a warm corn tortilla, topped with a crunchy cabbage slaw and a silky, citrus-infused crema. Perfect for parties or a light coastal lunch, these morsels deliver a satisfying crunch and a burst of refreshing heat in every single mouthful.
🥗 Ingredients
The Fish & Batter
- 1 lb White Fish Fillets (Cod, Tilapia, or Mahi-Mahi, cut into 2-inch strips)
- 1 cup All-Purpose Flour (Divided into 3/4 cup for batter and 1/4 cup for dredging)
- 2 tablespoons Cornstarch (For extra crispiness)
- 1 cup Mexican Lager (Ice cold)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Smoked Paprika
- 2 cups Vegetable Oil (For frying)
Zesty Lime Crema
- 1/2 cup Mexican Crema or Sour Cream
- 2 tablespoons Mayonnaise
- 1 tablespoon Lime Juice (Freshly squeezed)
- 1/4 teaspoon Chipotle Powder (Adjust for heat preference)
Slaw & Assembly
- 18 pieces Mini Corn Tortillas (Approximately 3-4 inches in diameter)
- 2 cups Shredded Green Cabbage (Very thinly sliced)
- 1/4 cup Fresh Cilantro (Roughly chopped)
- 1/4 cup Pickled Red Onions (For garnish)
- 2 Radishes (Thinly sliced into matchsticks)
👨🍳 Instructions
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1
In a small bowl, whisk together the Mexican crema, mayonnaise, lime juice, and chipotle powder until smooth. Refrigerate until ready to serve to allow flavors to meld.
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2
Prepare the slaw by tossing the shredded cabbage with a squeeze of lime and a pinch of salt. Set aside.
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3
Pat the fish strips completely dry with paper towels. Season them lightly with salt and pepper. This ensures the batter sticks properly.
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4
In a large bowl, whisk together 3/4 cup flour, cornstarch, baking powder, smoked paprika, and a teaspoon of salt.
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5
Gradually pour the ice-cold beer into the flour mixture, whisking gently until just combined. Do not overmix; a few small lumps are fine and help with texture.
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6
Heat 2 inches of vegetable oil in a heavy-bottomed skillet or Dutch oven to 375°F (190°C).
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7
Place the remaining 1/4 cup of flour in a shallow dish. Dredge each piece of fish in the dry flour, shaking off the excess.
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8
Dip the floured fish into the beer batter, coating it completely. Let the excess batter drip off for a second.
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9
Carefully lower the fish into the hot oil in batches. Fry for 2-3 minutes per side until the coating is deep golden brown and crispy.
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10
Remove the fish with a slotted spoon and drain on a wire rack set over a baking sheet to maintain crispiness.
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11
While the fish rests, warm the mini tortillas in a dry skillet over medium-high heat for 30 seconds per side until pliable and slightly charred.
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12
To assemble, place a piece of crispy fish in the center of each warm tortilla. Top with a generous pinch of cabbage slaw.
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13
Drizzle the lime crema over the top, then garnish with pickled red onions, radish matchsticks, and fresh cilantro.
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14
Serve immediately while the fish is hot and the tortillas are soft.
💡 Chef's Tips
Always use ice-cold beer for the batter; the temperature difference between the cold batter and hot oil creates a light, airy crunch. If you cannot find mini tortillas, use a 3-inch round cookie cutter to cut 'street taco' sized rounds from standard corn tortillas. Avoid overcrowding the frying pan, as this drops the oil temperature and results in greasy, soggy fish. For a gluten-free version, use a gluten-free flour blend and a gluten-free beer or sparkling water. Keep the fried fish warm in a 200°F oven on a wire rack if you are making a large batch for a party.
🍽️ Serving Suggestions
Pair these tacos with a chilled Mexican Lager or a crisp Sauvignon Blanc. Serve alongside a side of Elote (Mexican street corn) rubbed with cotija cheese and chili powder. A side of fresh mango salsa provides a sweet contrast to the savory, fried fish. Offer extra lime wedges on the side for guests who want an extra hit of acidity. Serve on a large wooden platter lined with parchment paper for a rustic, communal feel.