Baja Fish Taco Recipe
Crispy beer-battered fish, cabbage, pico de gallo, and chipotle sauce.
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Ingredients
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Batter and Fish
Taco Assembly
Method
Prepare the Fish
- 1
Make the Batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and lump-free.
- 2
Prepare the Fish
Pat the fish fillets dry with paper towels. Cut them into bite-sized pieces, about 2-3 inches long. Dip each piece into the batter, ensuring they are well-coated.
Fry the Fish
- 3
Heat the Oil
In a deep frying pan or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, it’s ready.
- 4
Assemble the Tacos
- 5
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until they are pliable.
- 6
Build the Tacos
On each tortilla, layer shredded cabbage, a few pieces of crispy fish, a spoonful of pico de gallo, and drizzle with chipotle sauce. Serve immediately.