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An aerial shot of five Baja Fish Tacos, juiced limes, and a margarita.
Sacha Hirschfeld

Baja Fish Tacos

Crispy beer-battered cod, crunchy & colorful slaw with cumin, slightly spicy lime crema, all cozied up inside warm tortillas; yes please! This approachable homemade takeout recipe will help you through your Mexico withdrawals.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 5
Course: Mains
Cuisine: Mexican
Calories: 557
Ingredients Equipment Method

Ingredients
  

Beer Batter
  • 1 cup all-purpose flour
  • 1 cup super freaking cold beer I used Corona; don't use a stout, porter, or sour.
  • 1 tsp kosher salt
  • ½ tsp freshly ground pepper
Slaw
  • 3 cups savoy or green cabbage shredded
  • 1 cup purple cabbage shredded
  • 1 cup carrots shredded
  • 2 tbsp red onion finely diced
  • ½ cup fresh cilantro roughly chopped
  • 2 tbsp apple cider vinegar
  • 1 tbsp extra-virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp ground cumin rounded tsp
Jalapeño Lime Crema
  • 2 tbsp mayonnaise good quality like Hellmans or Dukes
  • ½ cup sour cream or whole milk Greek yogurt
  • 2 garlic cloves minced
  • 1 lime juiced, about 2 tbsp
  • 1 jalapeño pepper seeds and ribs removed
  • kosher salt to taste
Fish Tacos
  • 1 ½ lb cod or another firm fleshed white fish like Mahi Mahi or Halibut; cut into 1 inch wide pieces
  • oil for pan-frying high smoke point and neutral oil like safflower, sunflower, vegetable; enough to fill a skillet ½ inch deep
  • 10 tortillas
  • jalapeño pepper sliced; for garnish
  • fresh cilantro for garnish
  • 1 lime for serving; cut into wedges

Equipment

  • paper towel to pat the fish dry
  • 2 medium bowl for beer batter and crema
  • 1 whisk for beer batter and crema
  • 1 large bowl for slaw
  • 1 wide and shallow bowl for dredging the fish
  • 1 large and deep skillet
  • 1 kitchen thermometer to ensure the oil is hot enough
  • 1 pair of tongs for removing fish from oil
  • 1 wire baking rack to cool fish so it stays crispy
  • 1 paper towel lined plate to catch the oil dripping from the baking rack

Method
 

  1. Toss the ingredients for the slaw together in a large bowl; set aside.
  2. Whisk together the ingredients for the sauce in a medium-sized bowl; cover and place in the fridge until needed. You may also use a food processor for this step but not necessary at all.
  3. Whisk together in the flour, salt and pepper in a medium-sized bowl. Slowly pour in the beer, whisking vigorously until totally combined and no lumps remain.
  4. In a medium or large skillet over medium heat, add enough oil to fill 1/2 inch of the pan. Heat the oil until a thermometer measures 350° F. It's important the oil is hot enough or the fish will be soggy and greasy.
  5. Dip the pieces of fish in the beer batter and let the excess batter drip off before adding to the skillet. Fry the fish for 4-5 minutes or until golden brown, flipping halfway through. Transfer to a wire cooling rack or paper-towel lined plated. Be careful not to crowd the pan; I did this in three batches.