Baja Fish Tacos

Dive into the vibrant flavors of Baja with these irresistible Baja Fish Tacos, where golden, beer-battered cod or halibut meets a refreshing red cabbage slaw and smoky chipotle cream sauce. Perfectly crispy fish fillets are tucked into warm corn tortillas, creating a delightful balance of textures and flavors in every bite. Infused with fresh lime juice and cilantro, these tacos are a bright and zesty fusion of coastal Mexican cuisine. Ready in under an hour, this recipe is ideal for weeknight dinners or casual gatherings. Garnish with extra lime wedges and cilantro for the ultimate taco-night experience.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1.5 lbs Cod or halibut fillets
• 12 pieces Corn tortillas
• 1 cup All-purpose flour
• 0.5 cup Cornstarch
• 1 tablespoon Baking powder
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 large Egg
• 1 cup Beer
• 2 cups Vegetable oil
• 1 small head Red cabbage
• 3 tablespoons Fresh lime juice
• 0.5 cup Mayonnaise
• 0.5 cup Sour cream
• 1 tablespoon Chipotle pepper in adobo sauce
• 0.25 cup Fresh cilantro
• 1 teaspoon Sugar

Directions

Step 1

Cut the fish into strips approximately 1 inch wide and 3 inches long. Pat dry with paper towels, then set aside.

Step 2

In a large bowl, combine flour, cornstarch, baking powder, salt, and black pepper.

Step 3

Beat the egg in a small bowl and add it to the flour mixture. Slowly whisk in the beer until the batter is smooth. The consistency should be thick enough to coat the fish; adjust with more flour or beer if needed.

Step 4

In a deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Step 5

While the oil heats, shred the red cabbage finely and place it in a large bowl. Add 2 tablespoons of lime juice, a pinch of salt, and sugar, then toss to combine. Set aside.

Step 6

For the sauce, blend mayonnaise, sour cream, chipotle pepper, remaining lime juice, and cilantro in a food processor until smooth.

Step 7

Dredge the fish strips in the batter until fully coated, then carefully lower them into the hot oil. Fry in batches for 4-5 minutes, turning once, until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.

Step 8

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.

Step 9

To assemble the tacos, place a few pieces of fried fish in each tortilla, top with the red cabbage slaw, and drizzle with chipotle sauce.

Step 10

Serve immediately with additional lime wedges and cilantro if desired.

Nutrition Facts

Serving size	2974.9 grams (2974.9g)

Amount per serving	% Daily Value*
Calories	7149

Total Fat 541.10g	694%
Saturated Fat 73.70g	369%
Polyunsaturated Fat 270.80g
Cholesterol 564mg	188%
Sodium 5830mg	253%
Total Carbohydrate 455.50g	166%
Dietary Fiber 65.40g	234%
Total Sugars 26.80g
Protein 166.40g	333%

Vitamin D 961IU	4805%
Calcium 902mg	69%
Iron 24mg	136%
Potassium 4471mg	95%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.2%

Protein: 9.0%

Carbs: 24.8%