Baja Fish Tacos Recipe

Prepare and marinate fish

Pat the fish fillets dry with paper towels and cut into 1/2- to 3/4-inch wide strips suitable for tacos. In a bowl combine 2 tablespoons lime juice, 1 tablespoon vegetable oil, smoked paprika, cumin, garlic powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the fish strips and toss gently to coat. Let rest in the refrigerator while you prepare remaining components, 10–15 minutes (do not marinate longer than 30 minutes to avoid 'cooking' the fish).

Make the batter

In a medium bowl whisk together 3 tablespoons flour, 2 tablespoons cornstarch and 1/2 teaspoon baking powder. Add 3 fl oz cold beer or sparkling water and whisk until a smooth, slightly thicker-than-pancake batter forms. Keep the bowl over another bowl of ice or add the ice cubes around the batter bowl to keep it cold; cold batter yields a crisper crust.

Heat oil

Pour 2 cups vegetable oil into a heavy sauté pan or skillet to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or until a small drop of batter sizzles and browns within 30–40 seconds. Maintain 350°F while frying.

Coat and fry fish

Working in batches to avoid overcrowding, remove fish strips from the marinade, shaking off excess marinade. Dredge each strip lightly in a tablespoon of flour (optional — helps the batter cling), then dip into the cold batter to coat fully. Carefully place battered fish into hot oil and fry 2–3 minutes per side, turning once, until golden brown and cooked through (internal temperature about 145°F or opaque and flaky). Transfer to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F oven if needed while frying remaining batches.

Assemble slaw

In a mixing bowl combine shredded green and red cabbage with 2 tablespoons chopped cilantro. In a small bowl whisk together 3 tablespoons mayonnaise, 2 tablespoons crema or sour cream, 1 tablespoon lime juice, 1/2 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Pour the dressing over the cabbage and toss to combine. Refrigerate until ready to serve; toss again just before assembling tacos.

Make chipotle sauce

In a small bowl combine 4 tablespoons mayonnaise, 1 tablespoon lime juice, 1 teaspoon minced chipotle in adobo, 1 teaspoon minced garlic and 1/2 teaspoon hot sauce if using. Stir until smooth and taste; add more chipotle for heat. Refrigerate until serving.

Warm tortillas and finish

Warm 8 small corn tortillas in a dry skillet over medium heat for 20–30 seconds per side or wrap in a damp towel and microwave 30–40 seconds until pliable. To assemble each taco: place a warmed tortilla on a plate, add 2–3 pieces of fried fish, a generous spoonful of cabbage slaw, a drizzle of chipotle sauce, a sprinkle of chopped cilantro leaves and a squeeze of fresh lime. Serve immediately with extra lime wedges on the side.