Teresa's Recipes
Baja Style Fish Tacos
Transport your taste buds to the sun-kissed shores of Baja California with these tantalizing fish tacos! Featuring crispy, beer-battered white fish fillets nestled in warm corn tortillas, each taco is topped with a vibrant, tangy slaw that perfectly balances the richness of the fish. The combination of crunchy, creamy, and zesty flavors creates an unforgettable culinary experience. Ideal for summer gatherings or a cozy weeknight dinner, these tacos are sure to delight both family and friends. Dive into this delicious dish that pays homage to the coastal culinary traditions of Mexico, where fish tacos are a beloved street food staple.
Ingredients
- 1 cup All-purpose flour
- 1/2 cup Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 cup Mexican 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 Fresh cilantro, chopped
- 2 Lime, juiced
- 1/4 cup Mayonnaise
- 1/4 cup Sour cream
- 1/2 cup Salsa
- 1 Avocado, sliced
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Calories: 450
- Fat: 20g
- Carbs: 45g
- Protein: 25g
- Sodium: 600mg
- Sugar: 2g
Instructions
- In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper until well combined.
- Slowly pour in the Mexican beer while whisking continuously, ensuring the batter is smooth and thick enough to coat the back of a spoon.
- Heat vegetable oil in a deep pot or skillet over medium-high heat until it reaches 350°F (175°C).
- Dip each fish fillet into the batter, allowing any excess to drip off, then carefully place it into the hot oil. Fry the fish for about 4-5 minutes on each side, or until golden brown and crispy. Remove from the oil and drain on paper towels.
- In a separate bowl, combine the shredded cabbage, chopped cilantro, lime juice (from 2 limes), mayonnaise, sour cream, and salsa. Mix well to create the tangy slaw.
- Warm the corn tortillas in a dry skillet or on a grill until soft and pliable.
- To assemble the tacos, place a few pieces of fried fish on each tortilla, top generously with the slaw, and garnish with sliced avocado.
- Serve immediately with extra lime wedges and salsa on the side for added flavor.
Tips
- For a spicier kick, add diced jalapeños or a splash of hot sauce to the slaw.
- Feel free to substitute the fish with shrimp or grilled chicken for different variations.
- To make it gluten-free, use a gluten-free flour blend and ensure the beer is gluten-free.