Teresa's Recipes
Crispy Baja Fish Tacos with Lime Crema
Dive into the vibrant flavors of these Baja fish tacos, where crispy beer-battered fish meets a crunchy, refreshing slaw and a zesty lime crema. Originating from the sun-kissed beaches of Baja California, these tacos are a staple of Mexican cuisine, celebrated for their perfect balance of textures and flavors. The combination of flaky white fish, crisp cabbage, and a tangy sauce wrapped in warm corn tortillas creates a delightful culinary experience that transports you straight to a coastal paradise with every bite.
Ingredients
- 1 cup All-purpose flour
- 1/4 cup Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Cayenne pepper
- 1 cup Beer
- 1 pound White fish fillets (such as cod or tilapia)
- for frying Vegetable oil
- 8 Corn tortillas
- 2 cups Cabbage, shredded
- 1/2 cup Red onion, thinly sliced
- 1/4 cup Fresh cilantro, chopped
- 1, juiced Lime
- 1/4 cup Mayonnaise
- 1/4 cup Sour cream
- 1/2 teaspoon Garlic powder
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Calories: 450
- Fat: 25g
- Carbs: 40g
- Protein: 20g
- Sodium: 600mg
- Sugar: 2g
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper until well combined.
- Gradually pour in the beer while whisking continuously until the batter is smooth and thick enough to coat the back of a spoon. Let it rest for about 10 minutes.
- In a deep pot or skillet, heat vegetable oil to 375°F (190°C) for frying.
- Pat the fish fillets dry with paper towels, then dip each fillet into the batter, allowing any excess to drip off.
- Carefully place the battered fish into the hot oil and fry for 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels.
- In a separate bowl, combine the shredded cabbage, chopped cilantro, sliced red onion, and lime juice. Toss together until evenly coated.
- For the lime crema, mix together the sour cream, mayonnaise, garlic powder, cayenne pepper, and a pinch of salt in a small bowl until smooth.
- Warm the corn tortillas in a dry skillet or on a grill until they are pliable.
- To assemble the tacos, place a few pieces of the crispy fish on each tortilla, top with the slaw, and drizzle generously with lime crema.
- Serve immediately while the fish is still hot and crispy, and enjoy the delightful explosion of flavors!
Tips
- For extra crunch, add some diced radishes or avocado to the slaw.
- Feel free to substitute the white fish with shrimp or a firm tofu for a vegetarian option.
- If you prefer a spicier kick, add some sliced jalapeños to the slaw or a dash of hot sauce to the lime crema.