Beer-battered Cod Baja Fish Tacos with Lime Crema

Embark on a culinary adventure with these delectable Baja Fish Tacos. Perfectly seasoned beer-battered fish is fried to a golden crisp and paired with a refreshing cilantro lime slaw and zesty lime crema, all enveloped in warm corn tortillas. This fusion of Mexican and Californian flavors offers a tantalizing main course that is sure to impress at your next meal.

Ingredients

Cilantro Lime Slaw:
🥗 14 oz Dole Classic Coleslaw Mix
🌿 1/4 cup finely chopped cilantro
🧅 1/4 cup thinly sliced red onion
🌶️ 1-2 finely diced jalapeños
🍋 1 1/2 tbsp lime juice from 1 lime
🧂 1/2 tsp salt

Lime Crema Sauce:
🍶 1/2 cup Cacique Crema Mexicana Agria Sour Cream
🍋 1 tbsp lime juice
🍋 1/2 tsp lime zest
🧂 1/8 - 1/4 tsp salt

Beer-Battered Fish:
🐟 1.5 lbs Central Market Cod Loin Fresh
🥣 1 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
🌶️ 1 tsp paprika
🧄 1 tsp garlic powder
🧅 1/2 tsp onion powder
🌶️ 1/4 tsp cayenne pepper
🧂 1 1/2 tsp salt
🌶️ 1/4 tsp black pepper
🍺 1 cup Dos Equis Lager Especial
🛢️ 1/4 - 1/3 cup H-E-B Expeller Pressed Avocado Oil

Assembly:
🌮 El Milagro Original Corn/Maiz Tortillas
🥑 Avocado slices
🥥 Coconut oil for warming tortillas

Instructions

1- Prepare the Cilantro Lime Slaw:

• Combine the Dole Classic Coleslaw Mix, cilantro, red onion, and jalapeños in a large mixing bowl.
• Add lime juice and salt, mixing until well combined. Refrigerate until ready to use.

2- Prepare the Lime Crema Sauce:

• In a medium bowl, whisk together Cacique Crema Mexicana, lime juice, lime zest, and salt until smooth.
• Taste and adjust seasoning as needed. Refrigerate until ready to serve.

3- Prepare the Fish:

• Cut the cod into strips approximately 3 inches long by 1 inch wide.
• Pat the fish dry with a paper towel to ensure batter adherence, then set aside.

4- Prepare the Beer Batter:

• In a large bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
• Gradually add the Dos Equis beer, whisking into a smooth batter.
• Coat the fish strips in the batter, ensuring each piece is thoroughly covered.

5- Fry the Fish:

• Heat oil in a Lodge cast iron skillet over medium heat until hot.
• Using tongs, carefully place fish strips into the hot oil, ensuring space between each.
• Fry for 2-3 minutes on each side or until golden-brown and flaky. Drain on a paper towel-lined plate.

6- Assemble the Tacos:

• Warm tortillas in a skillet with a little coconut oil, toasting each for about 30 seconds per side.
• Place a fried fish strip in each tortilla, topped with some cilantro lime slaw, avocado slices, and a drizzle of lime crema.
• Serve immediately.

Prep Time: Approximately 20 minutes
Cook Time: 10-15 minutes
Total Time: 30-35 minutes
Servings: Approximately 4
Nutrition per Serving: Not provided
Equipment:

• Lodge Cast Iron Skillet
• Large & Medium Glass Mixing Bowls
• Measuring Cups and Spoons
• Whisk, Spatula, Tongs
• Cutting Board, Chef's Knife
• Non-stick Skillet for Tortillas
• Paper Towel-lined Plate

Cooking Tips

• Prepare slaw and crema ahead for quick assembly.
• Dry fish well for better batter adhesion.
• Choose firm fish to maintain shape during frying.

Hashtags

#mexican #bajafishtacos #limecrema #homemade #fusioncuisine #culinarydelight

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Baja Fish Tacos