Prep Time: 30 mins | Cook Time: 15 mins | Total Time: 45 mins | Servings: 12 tacos
I have not made fish tacos in a long time. They are not my most favourite, but these Crispy Baja Fish Tacos have a special place in my heart. The only fish taco I love with crispy fish topped with green cabbage slaw, tomatoes, cilantro, avocado slices, and delightful avocado crema. For me, this is the best fish taco ever!
Ingredients
Beer Batter:
2 c. all-purpose flour
2 tsp Kosher salt
1/2 tsp ground black pepper
2 tsp garlic powder
1/4 tsp cayenne pepper
2 c. Mexican beer ( Modelo Negra, Corona, or Dos Equis)
Green Cabbage Slaw:
3 c. shredded green cabbage
1/2 c. finely chopped cilantro
Juice of 1 to 2 limes, to taste
Salt and pepper to taste
Fish Tacos:
Vegetable oil for frying
1 c. all-purpose flour
1 1/2 to 2 pounds cod, cut into 4 x 1/2” strips
1/2 tsp ground cumin
Salt and pepper to taste
24 white corn tortillas
Toppings:
Diced Roma tomatoes
Finely chopped cilantro
Avocado slices
Green cabbage slaw (recipe below)
Lime wedges
Avocado crema
How to make Crispy Baja Fish Tacos
Step 1: After preparing the avocado crema, keep it in the fridge until ready to use.
Step 2: In a large bowl, combine the flour, salt, pepper, garlic powder, and cayenne pepper. Slowly stir in the beer until the lumps are gone, then let the batter rest for at least 15 minutes.
Step 3: In the meantime, toss the shredded green cabbage, lime juice, cilantro, salt, and pepper to make the green cabbage slow and set aside.
Step 4: In a 3-quart Dutch oven, add enough oil to cover about 2 inches of the pot. Heat the oil to 350 degrees F.
Step 5: With cumin, salt, and pepper, season the fish, then dredge in flour. Shake off any excess, then dip each piece of fish into the batter. For about 5 minutes, deep-fry the fish until golden brown and cooked through while occasionally turning the fish. When done, remove the cooked fish from the hot oil and transfer it to a plate lined with a paper towel to drain the excess oil.
Step 6: Time to assemble the tacos: On open flame or microwave, heat the tortillas. Then, double up each tortilla, place the fish on it, and top with green cabbage slaw, tomatoes, cilantro, avocado slices. Serve drizzled with avocado crema and lime wedges. Enjoy immediately.
Ingredients
- Beer Batter:
- 2 c. all-purpose flour
- 2 tsp Kosher salt
- 1/2 tsp ground black pepper
- 2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 2 c. Mexican beer ( Modelo Negra, Corona, or Dos Equis)
- Green Cabbage Slaw:
- 3 c. shredded green cabbage
- 1/2 c. finely chopped cilantro
- Juice of 1 to 2 limes, to taste
- Salt and pepper to taste
- Fish Tacos:
- Vegetable oil for frying
- 1 c. all-purpose flour
- 1 1/2 to 2 pounds cod, cut into 4 x 1/2” strips
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 24 white corn tortillas
- Toppings:
- Diced Roma tomatoes
- Finely chopped cilantro
- Avocado slices
- Green cabbage slaw (recipe below)
- Lime wedges
- Avocado crema
Instructions
Step 1: After preparing the avocado crema, keep it in the fridge until ready to use.
Step 2: In a large bowl, combine the flour, salt, pepper, garlic powder, and cayenne pepper. Slowly stir in the beer until the lumps are gone, then let the batter rest for at least 15 minutes.
Step 3: In the meantime, toss the shredded green cabbage, lime juice, cilantro, salt, and pepper to make the green cabbage slow and set aside.
Step 4: In a 3-quart Dutch oven, add enough oil to cover about 2 inches of the pot. Heat the oil to 350 degrees F.
Step 5: With cumin, salt, and pepper, season the fish, then dredge in flour. Shake off any excess, then dip each piece of fish into the batter. For about 5 minutes, deep-fry the fish until golden brown and cooked through while occasionally turning the fish. When done, remove the cooked fish from the hot oil and transfer it to a plate lined with a paper towel to drain the excess oil.
Step 6: Time to assemble the tacos: On open flame or microwave, heat the tortillas. Then, double up each tortilla, place the fish on it, and top with green cabbage slaw, tomatoes, cilantro, avocado slices. Serve drizzled with avocado crema and lime wedges. Enjoy immediately.
