Baja Fish Tacos

Ingredients

For the Fish

• 1 ½ lbs white fish (cod, halibut, tilapia, or haddock)

• 1 cup all-purpose flour

• ½ cup cornstarch

• 1 tsp baking powder

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp chili powder

• ½ tsp cayenne pepper (optional, for heat)

• 1 tsp salt

• ½ tsp black pepper

• 1 cup cold beer (pale lager works best)

• Vegetable oil, for frying

For the Slaw

• 3 cups green cabbage, finely shredded

• 1 cup purple cabbage, finely shredded

• 1 carrot, shredded

• ¼ cup cilantro, chopped

• Juice of 1 lime

• 2 tbsp olive oil

• Salt & pepper to taste

For the Baja Crema

• ½ cup sour cream

• ½ cup mayonnaise

• 1 tbsp lime juice

• 1 tsp hot sauce (optional)

• 1 clove garlic, minced

• Pinch of salt

To Serve

• 12 corn tortillas (warm)

• Lime wedges

• Extra cilantro for garnish

Instructions

1. Make the Slaw

• In a bowl, mix cabbages, carrot, and cilantro.

• Toss with lime juice, olive oil, salt, and pepper.

• Set aside to chill.

2. Make the Crema

• Stir together sour cream, mayonnaise, lime juice, garlic, and hot sauce.

• Adjust salt to taste. Refrigerate until ready to use.

3. Prepare the Batter & Fry Fish

• Heat oil in a heavy skillet or pot to 350°F (175°C).

• In a bowl, whisk flour, cornstarch, baking powder, spices, salt, and pepper.

• Slowly whisk in cold beer until smooth and thick (like pancake batter).

• Pat fish dry, dip in batter, and carefully fry in hot oil until golden brown and crispy (about 3–4 minutes per side).

• Drain on paper towels.

4. Assemble the Tacos

• Warm tortillas on a skillet or grill.

• Layer with slaw, crispy fish, drizzle of crema, and garnish with cilantro.

• Serve with lime wedges on the side.

✨ Chef’s Tips

• Keep the beer very cold—it makes the batter extra crispy.

• Use corn tortillas for authenticity (lightly char them on a pan).

• Double-stack tortillas if you want sturdier tacos.