Name: Baja Fish Tacos
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 ½ lbs white fish fillets (like cod, halibut, or tilapia), cut into strips; 1 cup all-purpose flour; ½ cup cornstarch; 1 teaspoon baking powder; 1 teaspoon salt; ½ teaspoon garlic powder; ½ teaspoon paprika; 1 cup cold beer (or sparkling water for non-alcoholic version); Vegetable oil, for frying; ½ cup mayonnaise; ½ cup sour cream; 1–2 chipotle peppers in adobo, minced; 1 tablespoon lime juice; Salt to taste; 2 cups shredded green cabbage; ½ cup shredded red cabbage (optional); ¼ cup chopped cilantro; 1 tablespoon lime juice; Pinch of salt; 12 small corn or flour tortillas; Lime wedges; Extra cilantro, jalapeño slices, or diced tomatoes (optional)

Description

These Baja Fish Tacos feature crispy beer-battered white fish, creamy chipotle-lime sauce, crunchy cabbage slaw, and fresh toppings, all wrapped in a warm tortilla. It’s the perfect balance of crispy, creamy, tangy, and fresh – just like you’d find on the coast of Mexico.

Ingredients

For the fish:

1 1/2 lbs white fish fillets (like cod, halibut, or tilapia), cut into strips
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 cup cold beer (or sparkling water for non-alcoholic version)
Vegetable oil, for frying

For the sauce:

1/2 cup mayonnaise
1/2 cup sour cream
1-2 chipotle peppers in adobo, minced
1 tablespoon lime juice
Salt to taste

For the slaw:

2 cups shredded green cabbage
1/2 cup shredded red cabbage (optional)
1/4 cup chopped cilantro
1 tablespoon lime juice
Pinch of salt

To assemble:

12 small corn or flour tortillas
Lime wedges
Extra cilantro, jalapeño slices, or diced tomatoes (optional)

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Instructions

Make the sauce:
In a small bowl, mix mayo, sour cream, chipotle peppers, lime juice, and salt. Chill until ready to use.
Make the slaw:
Toss cabbage, cilantro, lime juice, and salt together in a bowl. Set aside.
Prepare the batter:
In a large bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, and paprika. Slowly whisk in the beer until smooth.
Fry the fish:
Heat 1 to 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Dip fish pieces into the batter, let excess drip off, then carefully place in hot oil. Fry in batches until golden brown and crispy, about 3–4 minutes per batch. Drain on paper towels.
Warm the tortillas:
Heat tortillas in a dry skillet or directly over a flame until soft and warm.
Assemble tacos:
Add a few pieces of fried fish to each tortilla. Top with slaw and a drizzle of chipotle sauce. Serve with lime wedges and your favorite taco toppings.

Notes

Swap beer with sparkling water or club soda for an alcohol-free version.
Use a slotted spoon or wire rack for draining fish to keep it extra crispy.
For a lighter version, bake or air fry the fish instead of deep frying.