Laura in the Kitchen's Cod & Tilapia Beer-battered Baja Fish Tacos

Explore the vibrant flavors of Baja California with these delectable Baja Fish Tacos. Crispy, golden-fried fish paired with a refreshing cabbage slaw and a smoky, creamy Baja sauce will transport you to the sunny beaches of Mexico with each bite. Perfect for a casual dinner or a festive gathering, these tacos are a must-try for seafood lovers.

Ingredients

For the Fish (Fried Version):
🐟 Cod and/or Tilapia fillets, cut into pieces
🌾 All-purpose flour, unspecified amount
🧂 Salt, unspecified amount
🌶️ Chili powder, unspecified amount
🧅 Onion powder, unspecified amount
🌿 Dried parsley, unspecified amount
🧄 Garlic powder, unspecified amount
🍺 Corona Extra beer, approximately 1 bottle

For the Slaw:
🥬 Red cabbage, thinly sliced
🍋 Lime, 1 whole for juicing
🍯 Honey, a squeeze from a plastic bear bottle
🧂 Salt, unspecified amount
🌿 Cilantro, chopped

For the Baja Sauce:
🥛 Mayonnaise, approximately 1/2 cup
🥛 Sour cream, approximately 1/2 cup
🌶️ Chipotle in adobo, juice from the can or 1 finely minced chipotle pepper
🧄 Garlic powder, a little bit
🍋 Lime, approximately 1/4 lime for juice
🧂 Salt, a pinch

For Assembly:
🌮 Tortillas, corn or flour
🧅 Red onion, thinly sliced

Instructions

1- Prepare the Slaw:

• Thinly slice the red cabbage and chop the cilantro. Place them in a large mixing bowl.
• Use a lime squeezer to juice the lime over the cabbage and cilantro.
• Add a squeeze of honey and a pinch of salt. Toss thoroughly with tongs until well combined. Set aside in the refrigerator to marinate.

2- Prepare the Baja Sauce:

• In a small mixing bowl, combine mayonnaise and sour cream in equal parts.
• Add chipotle juice from the can or finely mince one chipotle pepper and add it to the mix.
• Sprinkle in a little garlic powder and a pinch of salt.
• Squeeze lime juice into the sauce. Mix well until smooth and creamy.

3- Prepare the Fish Batter:

• In a medium mixing bowl, combine all-purpose flour, salt, chili powder, onion powder, dried parsley, and garlic powder.
• Gradually add Corona Extra beer, whisking constantly until the batter reaches a pancake mix consistency.

4- Cook the Fish:

• Heat frying oil in a red cast iron Dutch oven until it reaches frying temperature.
• Dip each piece of fish into the batter, ensuring full coating, and carefully place it into the hot oil.
• Fry until golden brown, then remove and drain on paper towels.

5- Assemble the Tacos:

• Warm the tortillas.
• Place two pieces of fried fish into each tortilla.
• Top with cabbage slaw and a few red onion slices.
• Drizzle generously with Baja sauce.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 500 (approximate)
Proteins: 25g
Fats: 25g
Carbohydrates: 40g
Equipment:
🛠️ Cutting board, Laura in the Kitchen branded
🛠️ Mixing bowls
🛠️ Whisk
🛠️ Chef's knife
🛠️ Lime squeezer, green plastic
🛠️ Tongs
🛠️ Deep frying pot, red enameled cast iron Dutch oven
🛠️ Paper towels

Cooking Tips

• Prep the slaw and sauce in advance for deeper flavor.
• Use beer for a crispier batter, or try mineral water for a non-alcoholic version.
• Firm, white fish varieties work best in this recipe.

#bajastyle #fishtacos #mexicanfood #homecooking #seafoodrecipes #crispyfish #summersavors

Laura in the Kitchen: https://www.youtube.com/@LauraintheKitchen

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Baja Fish Tacos