📝 About This Recipe
Transport yourself to the sun-drenched coast of Baja California with these quintessential street-style tacos. Featuring flaky white fish enveloped in a light-as-air, golden beer batter, these tacos offer a masterclass in texture and balance. Topped with a zesty lime crema and crunchy shredded cabbage, every bite is a refreshing explosion of coastal Mexican flavors that defines the perfect fast-food experience.
🥗 Ingredients
The Fish
- 1.5 pounds White Fish Fillets (Cod, Mahi-Mahi, or Tilapia) (cut into 1-inch wide strips)
- 1 quart Vegetable Oil (for deep frying)
The Beer Batter
- 1 cup All-purpose Flour (plus extra for dredging)
- 1/4 cup Cornstarch (for extra crispiness)
- 1 teaspoon Baking Powder
- 1 cup Mexican Lager (ice cold)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt
Zesty Lime Crema
- 1/2 cup Sour Cream or Mexican Crema
- 1/4 cup Mayonnaise (best quality)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 teaspoon Chipotle in Adobo Sauce (finely minced for a hint of smoke)
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)
- 3-4 pieces Radishes (thinly sliced into matchsticks)
- 2 pieces Lime Wedges (for serving)
👨🍳 Instructions
-
1
Prepare the Lime Crema: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, and minced chipotle. Season with a pinch of salt. Cover and refrigerate for at least 20 minutes to allow flavors to meld.
-
2
Prep the Fish: Pat the fish strips completely dry with paper towels. This is crucial for the batter to adhere properly. Season lightly with salt and set aside.
-
3
Heat the Oil: Pour the vegetable oil into a heavy-bottomed pot or Dutch oven until it reaches about 2 inches deep. Heat over medium-high until a thermometer reads 375°F (190°C).
-
4
Mix Dry Batter Ingredients: In a large bowl, whisk together 1 cup of flour, cornstarch, baking powder, garlic powder, smoked paprika, and salt.
-
5
Create the Batter: Slowly pour the ice-cold beer into the dry mixture, whisking gently until just combined. A few small lumps are fine; do not overmix or the batter will become tough.
-
6
Dredge the Fish: Place about 1/2 cup of plain flour in a shallow dish. Lightly coat each piece of fish in the dry flour, shaking off any excess.
-
7
Dip and Fry: Working in batches of 3 or 4, dip the floured fish into the beer batter. Allow excess batter to drip off, then carefully lower the fish into the hot oil.
-
8
Monitor the Fry: Fry the fish for 3-4 minutes, turning once, until the coating is a deep golden brown and the fish is opaque throughout. Use a slotted spoon to remove the fish.
-
9
Drain: Place the fried fish on a wire rack set over a baking sheet. Immediately sprinkle with a tiny bit more salt while the oil is still wet on the surface.
-
10
Warm Tortillas: While the fish rests, warm the corn tortillas on a dry skillet or over an open flame for 30 seconds per side until pliable and slightly charred.
-
11
Assemble: Lay two warm tortillas together (optional for strength). Place a piece of crispy fish in the center. Top with a generous handful of shredded cabbage and radish matchsticks.
-
12
Final Touch: Drizzle with the lime crema, garnish with fresh cilantro, and serve immediately with a lime wedge on the side.
💡 Chef's Tips
Always use ice-cold beer; the temperature difference between the batter and the hot oil creates a steam reaction that makes the coating ultra-light and crispy. Don't crowd the frying pot, as this drops the oil temperature and leads to greasy, soggy fish. If you don't want to use beer, highly carbonated club soda works as a perfect non-alcoholic substitute. For the most authentic texture, use green cabbage rather than lettuce; the cabbage stays crunchy even when hit with hot fish and sauce. Keep the fried fish in a 200°F oven on a wire rack if you are cooking for a large group to keep them warm and crisp.
🍽️ Serving Suggestions
Serve with a side of Mexican Street Corn (Elote) rubbed with cotija cheese and chili powder. Pair with a cold Mexican lager garnished with a lime wedge or a refreshing Hibiscus Iced Tea (Agua de Jamaica). A side of pickled red onions adds a beautiful pop of color and acidity. Offer a spicy salsa verde or habanero hot sauce on the side for those who want an extra kick. Finish the meal with warm cinnamon-sugar dusted churros for a true Mexican feast.