Baja Fish Taco Recipe
Crispy battered fish, cabbage, pico de gallo, chipotle sauce
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Ingredients
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Fish
Cabbage Slaw
Pico de Gallo
Chipotle Sauce
Taco Assembly
Method
Fish Preparation
- 1
Prepare the Batter
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add the cold beer or sparkling water, mixing until smooth and slightly thickened.
- 2
- 3
Fry the Fish
Dip each fish fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil, frying in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Cabbage Slaw Preparation
- 4
Mix the Slaw
In a large bowl, combine the shredded cabbage and grated carrot. Drizzle with fresh lime juice and sprinkle with salt. Toss to combine and set aside to marinate.
Pico de Gallo Preparation
- 5
Prepare the Pico de Gallo
In a medium bowl, combine the diced tomatoes, red onion, chopped cilantro, fresh lime juice, and salt. Stir well and set aside to let the flavors meld.
Chipotle Sauce Preparation
- 6
Make the Chipotle Sauce
In a small bowl, mix together the mayonnaise, chipotle peppers in adobo sauce, and lime juice until well combined. Adjust seasoning to taste.
Taco Assembly
- 7
Assemble the Tacos
Warm the corn tortillas in a dry skillet or microwave until pliable. Place a few pieces of crispy fish on each tortilla, top with cabbage slaw, pico de gallo, and a drizzle of chipotle sauce. Serve immediately.