Baja Fish Tacos Recipe

Pat the mahi mahi fillets dry with paper towels, then cut into 2–3 portions. Lightly season each with a pinch of salt.

In a bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, and paprika to make the dry batter.

Whisk in the cold beer and the egg until the batter is smooth and slightly thick. Let the batter rest 5–10 minutes.

Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of 2–3 inches and heat to 350–375°F (175–190°C).

Dip each fish piece into the batter, allowing excess to drip off, then fry in batches until crisp and golden, about 3–4 minutes per batch. Transfer to a rack to drain.

In a large bowl, combine shredded cabbage with chopped cilantro, lime juice, and 1/2 teaspoon salt. Toss to coat and let sit 10–15 minutes to soften slightly.

Warm the organic corn tortillas on a dry skillet over medium heat for about 20–30 seconds per side, or wrap in a clean towel and microwave briefly until pliable.

For the salsa verde, husk and rinse tomatillos, then simmer with jalapeño and garlic until softened, about 8–10 minutes.

Transfer to a blender with cilantro and lime juice (for salsa). Blend until smooth, adding water a little at a time to reach desired consistency. Season with salt to taste.

Prepare the spicy mayo by whisking together mayonnaise with Sriracha (or hot sauce) and a squeeze of lime juice to taste.

Assemble each taco by placing a piece of fried fish in a warm tortilla, top with a portion of slaw, a spoonful of salsa verde, and a line of spicy mayo. Garnish with extra cilantro and a wedge of lime.