Baja Fish Tacos Recipe

Prepare batter

In a medium bowl whisk together 3 tbs flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp ground cumin. Gradually whisk in 3 tbs cold beer (or sparkling water) until smooth and thick enough to coat the back of a spoon. Chill the batter in the fridge 10 minutes while you prep other components.

Prepare fish

Pat the tilapia fillets dry and cut into 6 equal taco-sized strips. Lightly dust each piece with 1 tbs flour (from pantry) to help batter adhere.

Fry fish

Heat 1 cup vegetable oil in a wide skillet over medium-high heat until it reaches 350°F (about shimmering and small bubbles when a drop of batter sizzles). Working in a single layer and not overcrowding, dip each fish strip into the chilled batter to coat, then carefully lower into hot oil. Fry 2–3 minutes per side until golden brown and cooked through (internal temp 145°F) and batter is crisp. Remove to a wire rack or paper towels to drain. Reheat oil between batches as needed.

Warm tortillas

Warm the 6 corn tortillas on a dry skillet or comal over medium heat 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.

In a bowl combine 2 cups thinly sliced red cabbage, 2 tbs mayonnaise, 2 tbs lime juice, 2 tbs chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Toss thoroughly and let sit 5–10 minutes to soften and allow flavors to meld. Adjust seasoning to taste.

Combine 1 cup diced roma tomatoes, 1/4 cup finely diced white onion, 1 minced jalapeño (seeded if you prefer milder), 2 tbs chopped cilantro, 1 tbs lime juice and 1/4 tsp salt in a small bowl. Stir and let rest 5–10 minutes for flavors to marry. Taste and adjust lime or salt as needed.

Whisk together 1/2 cup sour cream, 2 tbs mayonnaise, 1 tsp minced chipotle in adobo (add more if you want spicier), 1 tbs lime juice and 1/4 tsp salt until smooth. If too thick, thin with 1–2 tbs water or milk. Refrigerate until ready to serve.

Cook Mexican rice

In a small saucepan heat 1 tbs vegetable oil over medium heat. Add 1/4 cup minced onion and 1 tsp minced garlic; sauté 1–2 minutes until translucent. Stir in 3/4 cup long-grain white rice and toast 1 minute. Add 1 1/4 cups broth, 2 tbs tomato sauce and 1/4 tsp cumin. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Warm black beans

In a small saucepan combine 1/2 cup drained black beans, 1/4 cup water, and 1/2 tsp salt. Gently heat over low-medium heat until warmed through, 5–7 minutes, stirring occasionally. Mash lightly with a fork for a creamier texture if desired. Keep warm until serving.

To assemble each taco: place one warmed tortilla on a plate, add a spoonful of cabbage slaw, top with a piece or two of fried tilapia, a spoonful of pico de gallo, and drizzle with chipotle sauce. Serve the tacos (3 total) alongside the Mexican rice and black beans. Garnish with lime wedge if desired.