Tacos De Pescado Estilo Baja Recipe
crispy fish tacos, Napa cabbage chipotle-mayonnaise, refritos
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Ingredients
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Tacos de Pescado
Method
Preparation
- 1
Prepare the Fish
Rinse the fish fillets under cold water and pat dry with paper towels. Cut them into bite-sized pieces.
- 2
Make the Batter
In a bowl, mix the flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold beer or sparkling water until the batter is smooth and slightly thick.
- 3
Fry the Fish
In a large skillet, heat the vegetable oil over medium-high heat. Dip the fish pieces into the batter, allowing excess to drip off, then carefully place them in the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 4
Warm the Tortillas
In a separate skillet, warm the corn tortillas over medium heat until soft and pliable, about 30 seconds on each side.
- 5
Assemble the Tacos
Place a few pieces of fried fish on each tortilla, top with shredded Napa cabbage, and drizzle with chipotle mayonnaise. Serve with lime wedges on the side.