Recipes

BAJA FISH TACOS: BATTERED, FRIED, DELICIOUS

This Baja fish tacos recipe serves up clean mahi-mahi lined with beer batter and fried golden, topped with crunchy slaw and homemade creamy fish taco sauce. Perfect tacos!

BAJA FISH TACOS: BATTERED, FRIED, DELICIOUS
BAJA FISH TACOS: BATTERED, FRIED, DELICIOUS

Ingredients

FOR THE FISH TACO SAUCE

  • ½ cup mayo
  • ½ cup Mexican crema or use sour cream
  • 1 tablespoon lime juice about ½ a small lime
  • 1 teaspoon of your favorite hot sauce sriracha is great here
  • 1 teaspoon garlic powder or 1-2 fresh cloves, minced
  • Pinch of salt

FOR THE FISH BEER BATTER

  • 1 cup all-purpose flour
  • 1 teaspoon cayenne or use paprika for a milder heat
  • 1 teaspoon garlic powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt + more for finishing
  • 2/3 cup Mexican lager + more as needed

FOR THE FISH

  • 1-quart canola or vegetable oil
  • 1 pound firm white fish fillets I used Mahi Mahi, but try any firm white fish, such as cod or halibut

FOR SERVING

  • 8 corn tortillas warmed
  • 2 cups finely shredded cabbage
  • 1 avocado thinly sliced
  • Jalapeno slices optional, for some heat and flavor
  • Fresh chopped cilantro
  • Extra limes

Instructions

FOR THE FISH TACO SAUCE

  1. Whisk all of the ingredients together in a small mixing bowl.
  2. Chill slightly, and set aside until ready to use.

FOR THE BATTER

  1. Whisk all of the ingredients together in a large bowl. You want to achieve a consistency like a pancake batter. If needed, add in a bit more of the beer.

TO MAKE THE FISH

  1. Heat the canola oil in a large wide pot over medium-high heat to 350 degrees If you are unable to measure the temperature, add a droplet of batter to the oil. It is ready when the batter sizzles. Do NOT bring the oil to a boil.
  2. Next, slice the white fish into 2-3 inch slices, about ½ inch thick. You’ll want 16 pieces total, 2 for each taco shell.
  3. Dip the fish slices into the batter and get them nicely coated. Add them to the hot oil and fry them for 2-3 minutes each, until they are golden brown.
  4. Remove and drain on paper towels. Sprinkle with a bit of salt.
  5. Serve the fish onto warmed corn tortillas with crunchy shredded cabbage. Top with the fish taco sauce.
  6. Garnish with avocado, jalapeno slices, fresh chopped cilantro, and extra lime juice, if desired.
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