Baja Fish Tacos Recipe

Prepare Fish

Pat haddock fillets dry with paper towels. Cut into 8 equal strips (about 2 oz each). Season both sides with the fish kosher salt, black pepper, smoked paprika, ground cumin and garlic powder; set on a plate while you make the batter.

Make Batter

In a medium bowl whisk together 1 cup all-purpose flour, cornstarch, baking powder and 1 tsp kosher salt and 1/2 tsp black pepper. In a separate small bowl beat the egg and slowly whisk in the cold beer (or sparkling water) until combined. Pour the wet into the dry and whisk until smooth but slightly lumpy — batter should coat the back of a spoon and be fairly thick but pourable. If too thick, add up to 2 tbsp more beer.

Heat Oil

In a heavy skillet or Dutch oven add 2 cups vegetable oil and heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately.

Fry Fish

Working in batches, dredge each seasoned fish strip lightly in a few tablespoons of flour (reserve remaining flour), then dip into the beer batter, letting excess drip off. Carefully place into hot oil, frying 2–3 minutes per side until golden brown and cooked through (internal temp ~145°F / 63°C) and crisp. Do not overcrowd. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you fry remaining fish.

In a medium bowl combine shredded green and red cabbage. In a small bowl whisk together mayonnaise, 1 tbsp lime juice, apple cider vinegar, sugar, 1/2 tsp kosher salt and 1/4 tsp black pepper. Pour dressing over cabbage and toss until evenly coated. Taste and adjust salt or lime if desired. Refrigerate until ready to assemble; it can be made up to 2 hours ahead to soften slightly.

In a small bowl combine diced tomatoes, chopped onion, minced jalapeño, 2 tbsp cilantro, 1 tbsp lime juice and 1/4 tsp kosher salt. Stir gently and let sit 10–15 minutes to meld flavors. Taste and adjust salt or jalapeño heat as desired.

In a bowl mix 1/2 cup mayonnaise with 1 tsp minced chipotle, 1/2 tsp adobo sauce, 1 tsp lime juice, 1/2 tsp grated garlic and 1/4 tsp kosher salt. Stir until smooth and refrigerate. Adjust chipotle to taste for more or less heat/smoke.

Warm tortillas: heat a large skillet over medium heat. Lightly brush each tortilla with a little melted butter and warm 30–45 seconds per side until pliable and slightly charred in spots. Keep tortillas wrapped in a clean towel to stay warm.

Assemble tacos: place a warm tortilla on a plate. Spread about 1 tbsp chipotle aioli across the center. Add a generous handful (about 3/4 cup) of slaw, then 2 pieces of fried haddock per taco. Spoon 2 tbsp pico de gallo on top, sprinkle with 1 tbsp chopped cilantro, and finish with a squeeze of lime and hot sauce to taste. Repeat for remaining tortillas.

Serve immediately while fish is hot and crisp. Provide extra lime wedges and hot sauce on the side.