📝 About This Recipe
Transport your taste buds to the sun-soaked shores of Ensenada with these authentic Baja-style fish tacos. Featuring flaky white fish enveloped in a light, airy beer batter and fried to golden perfection, these tacos offer a satisfying crunch in every bite. Topped with a refreshing cilantro-lime slaw and a smoky chipotle crema, they represent the perfect balance of heat, acid, and texture.
🥗 Ingredients
The Fish and Batter
- 1.5 pounds White fish fillets (Cod, Mahi-mahi, or Halibut) (cut into 3-inch strips)
- 1 cup All-purpose flour (plus 1/4 cup for dredging)
- 1/4 cup Cornstarch
- 1 teaspoon Baking powder
- 1 cup Mexican Lager beer (must be ice-cold)
- 1/2 teaspoon each Spices (Cumin, Smoked Paprika, Garlic Powder)
- 2-3 cups Vegetable oil (for frying)
Zesty Lime Crema
- 1/2 cup Mexican Crema or Sour Cream
- 1/4 cup Mayonnaise
- 2 tablespoons Lime juice (freshly squeezed)
- 1/4 teaspoon Chipotle powder (or 1 tsp adobo sauce)
Slaw and Assembly
- 2 cups Green or Red Cabbage (finely shredded)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 12 pieces Corn Tortillas (small street taco size)
- 3 pieces Radishes (thinly sliced for garnish)
- 1/4 cup Pickled Red Onions (optional garnish)
👨🍳 Instructions
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1
In a small bowl, whisk together the Mexican crema, mayonnaise, lime juice, and chipotle powder until smooth. Cover and refrigerate to let the flavors meld while you prepare the rest of the dish.
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2
In a medium bowl, toss the shredded cabbage with a squeeze of lime and half of the chopped cilantro. Set aside at room temperature.
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3
Pat the fish strips very dry with paper towels. Season them lightly with salt and pepper. This step is crucial for ensuring the batter sticks properly.
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4
In a large heavy-bottomed pot or Dutch oven, heat 2-3 inches of vegetable oil to 375°F (190°C). Use a candy or oil thermometer to maintain consistent heat.
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5
In a large bowl, whisk together 1 cup of flour, cornstarch, baking powder, cumin, paprika, and garlic powder. Slowly pour in the ice-cold beer, whisking gently until just combined. A few small lumps are okay; do not overmix.
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6
Place the remaining 1/4 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
Dip the floured fish into the beer batter, ensuring it is fully coated, then carefully lower it into the hot oil. Fry in batches of 3 or 4 to avoid overcrowding the pot.
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8
Fry the fish for 3-4 minutes, turning once, until the batter is a deep golden brown and the fish is opaque and flaky. Remove with a slotted spoon.
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9
Transfer the fried fish to a wire cooling rack set over a baking sheet rather than paper towels; this keeps the bottom of the fish from getting soggy.
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10
While the fish rests for a minute, warm the corn tortillas in a dry skillet or over an open flame until pliable and slightly charred.
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11
To assemble, place one or two pieces of fish in the center of each warm tortilla. Top with a generous handful of the cabbage slaw.
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12
Drizzle with the prepared chipotle crema and garnish with sliced radishes, pickled onions, and the remaining cilantro. Serve immediately with extra lime wedges.
💡 Chef's Tips
Always use ice-cold beer for the batter; the temperature difference between the cold batter and hot oil creates the light, bubbly texture. Avoid using paper towels to drain the fish as they trap steam and soften the crust; a wire rack is much better for maintaining crunch. Maintain your oil temperature at 375°F; if the oil is too cold, the fish will absorb too much grease and become heavy. If you cannot find Mexican crema, a mix of sour cream and a splash of heavy cream or milk works as a great substitute. For the best results, use a firm white fish like Cod or Mahi-mahi that won't fall apart during the frying process.
🍽️ Serving Suggestions
Pair these tacos with a crisp, cold Mexican Lager with a lime wedge or a refreshing Paloma cocktail. Serve with a side of Elote (Mexican Street Corn) dusted with cotija cheese and chili powder. A side of Arroz Rojo (Mexican Red Rice) and black beans makes this a complete, hearty meal. Offer a variety of salsas, such as a fresh Pico de Gallo or a spicy Salsa Verde, for guests to customize their heat levels.