Print

Crispy Baja Fish Tacos

crispy baja fish tacos - featured image
Print Recipe

These crispy Baja fish tacos feature a light, crunchy beer and cornstarch batter, zesty cabbage slaw, and smoky chipotle mayo for a fresh and flavorful taco experience.

Ingredients

Scale
  • 1 lb white fish fillets (cod, tilapia, or halibut), cut into taco-friendly strips
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup cold beer (lager or pale ale)
  • Vegetable oil, for frying (about 2-3 cups)
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1/2 cup grated carrot
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 tbsp chopped fresh cilantro (optional)
  • 1 tbsp olive oil
  • 1 tsp honey
  • Salt and pepper to taste
  • 1/2 cup mayonnaise
  • 1–2 tbsp chipotle peppers in adobo sauce, minced
  • 1 tsp fresh lime juice
  • 1/4 tsp smoked paprika (optional)
  • Pinch of salt
  • 8 small corn or flour tortillas (warmed)
  • Fresh lime wedges (for serving)
  • Optional: sliced avocado, extra cilantro, pickled jalapeños

Instructions

  1. Prepare the Slaw (10 minutes): In a large bowl, combine shredded green and red cabbage with grated carrot. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper. Pour over cabbage mixture and toss thoroughly. Add chopped cilantro if using. Set aside to let flavors meld.
  2. Make the Chipotle Mayo (5 minutes): In a small bowl, mix mayonnaise with minced chipotle peppers, lime juice, smoked paprika, and a pinch of salt. Taste and adjust heat if desired. Refrigerate until serving.
  3. Prepare the Batter (5 minutes): In a medium bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper. Gradually add cold beer, whisking gently until smooth but thick enough to coat fish.
  4. Heat the Oil (5-7 minutes): Pour vegetable oil into a deep skillet or pan, about 2-3 inches deep. Heat over medium-high until oil reaches 350–375°F (175–190°C).
  5. Fry the Fish (8-10 minutes): Pat fish strips dry. Dip each piece into batter, letting excess drip off. Fry in batches until golden brown and crispy, about 3-4 minutes per side. Remove to paper towels or wire rack to drain.
  6. Warm the Tortillas (2-3 minutes): Heat tortillas in a dry skillet or over a gas flame until pliable and slightly charred. Keep warm wrapped in a kitchen towel.
  7. Assemble the Tacos (5 minutes): Spread chipotle mayo on each tortilla. Add fish strips, top with cabbage slaw, and optional avocado or pickled jalapeños. Finish with a squeeze of fresh lime juice.

Notes

Keep oil temperature between 350–375°F to avoid greasy or burnt fish. Dry fish well before battering to prevent splatter and help batter stick. Prepare slaw and mayo ahead to let flavors meld. Avoid overcrowding the pan when frying. Adjust chipotle pepper amount to taste.

Nutrition

Keywords: Baja fish tacos, crispy fish tacos, chipotle mayo, cabbage slaw, easy tacos, homemade tacos, fish taco recipe

Find it online: https://tomyumy.com/crispy-baja-fish-tacos-recipe-easy-homemade-tacos-with-zesty-slaw-and-chipotle-mayo/