📝 About This Recipe
Transport your senses to the sun-drenched shores of Ensenada with these authentic Baja-style fish tacos. Featuring succulent white fish enveloped in a light, airy beer batter and fried to a shatteringly crisp golden brown, these tacos offer a masterful play on textures. Finished with a tangy cabbage slaw and a silky lime crema, every bite is a vibrant celebration of coastal Mexican flavors that are both refreshing and deeply satisfying.
🥗 Ingredients
The Fish
- 1.5 pounds White Fish Fillets (Cod, Mahi Mahi, or Halibut) (cut into 3-inch long strips)
- 1 quart Vegetable Oil (for frying)
The Beer Batter
- 1.5 cups All-purpose Flour (plus extra for dredging)
- 1 teaspoon Baking Powder
- 12 ounces Mexican Lager (very cold)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt
Cabbage Slaw & Crema
- 2 cups Green Cabbage (shredded thinly)
- 1/2 cup Mexican Crema or Sour Cream
- 1/4 cup Mayonnaise (preferably Kewpie or Hellmann's)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 teaspoon Chipotle in Adobo Sauce (minced finely)
Assembly
- 12 pieces Corn Tortillas (small street taco size)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 3 pieces Radishes (thinly sliced)
- 2 Lime Wedges (for serving)
👨🍳 Instructions
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1
Pat the fish strips completely dry with paper towels. This is crucial for ensuring the batter sticks and doesn't steam the fish.
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2
In a medium bowl, whisk together the Mexican crema, mayonnaise, lime juice, and minced chipotle. Season with a pinch of salt and refrigerate until serving.
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3
In a large bowl, toss the shredded cabbage with a squeeze of lime and a pinch of salt. Set aside to soften slightly.
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4
In a deep pot or Dutch oven, heat 2 inches of vegetable oil to 375°F (190°C). Use a candy or oil thermometer for accuracy.
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5
Prepare the batter by whisking 1.5 cups flour, baking powder, garlic powder, smoked paprika, and salt in a large bowl.
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6
Slowly pour the cold beer into the flour mixture, whisking gently until just combined. A few small lumps are fine; do not overmix or the batter will become tough.
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7
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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8
Dip the floured fish into the beer batter, coating it completely, then carefully lower it into the hot oil.
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9
Fry the fish in batches of 3 or 4 to avoid crowding the pot. Cook for 3-4 minutes, turning once, until the batter is a deep golden brown and crispy.
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10
Transfer the fried fish to a wire rack set over a baking sheet to drain. Immediately sprinkle with a touch more salt while hot.
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11
Warm the corn tortillas on a dry skillet or directly over a gas flame for 20 seconds per side until pliable and slightly charred.
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12
To assemble, place one piece of crispy fish in the center of a warm tortilla. Top with a generous handful of cabbage slaw.
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13
Drizzle with the chipotle-lime crema and garnish with sliced radishes and fresh cilantro.
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14
Serve immediately with extra lime wedges on the side for squeezing.
💡 Chef's Tips
Always use ice-cold beer; the temperature difference between the batter and the hot oil creates a lighter, crispier crust. Don't let the fried fish sit on paper towels, as the steam will make the bottom soggy; use a wire cooling rack instead. If the batter seems too thick, add a splash more beer; it should have the consistency of heavy cream. Maintain your oil temperature between 350°F and 375°F; if it drops too low, the fish will absorb too much oil and become greasy. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend and use a gluten-free beer or sparkling water.
🍽️ Serving Suggestions
Pair with a crisp, cold Mexican Lager with a lime wedge or a refreshing Paloma cocktail. Serve alongside a side of Mexican Street Corn (Elote) rubbed with cotija and chili powder. A side of Arroz Rojo (Mexican Red Rice) or slow-simmered black beans makes this a full meal. Offer a variety of hot sauces, ranging from mild salsa verde to extra spicy habanero sauce.