The Baja fish taco is a masterpiece of contrasts: hot, crispy beer-battered fish, cold crunchy cabbage slaw, and creamy spicy sauce, all wrapped in a warm corn tortilla. Originating from Baja California, this is the definitive seafood taco.
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14 items
Make the Crema: Whisk together the mayonnaise, sour cream, chipotles, and juice of half a lime in a small bowl. Season with salt. Refrigerate.
Make the Batter: In a medium bowl, whisk the flour, baking powder, garlic powder, and 1 tsp salt.
Slowly whisk in the cold beer until just combined. Lumps are okay. Do not overmix. The batter should be slightly thinner than pancake batter.
Prepare the fish: Cut the fish fillets into strips about 1 inch wide and 3 inches long. Pat them very dry with paper towels (essential for batter adhesion).
Heat the oil in a deep skillet or dutch oven to 190°C (375°F).
Dredge a fish strip lightly in plain flour (extra step for grip), then dip into the beer batter, letting excess drip off.
Carefully lower the fish into the hot oil. Fry in batches for 3-4 minutes until golden brown and crispy.
Remove fish and drain on a wire rack (not paper towels, to stay crisp). Season immediately with a sprinkle of salt.
Warm the tortillas in a dry skillet until pliable.
Assemble: Place a piece of fried fish on a tortilla. Top generously with shredded cabbage, a drizzle of crema, cilantro, and a squeeze of lime.
Serve immediately while the fish is hot.
