Baja Fish Taco Recipe

Prepare fish

Pat fish pieces dry with paper towels, season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Make batter

In a medium bowl whisk together 3 tbs flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp salt, and 1 tsp black pepper. Slowly whisk in 1 cup cold beer until a smooth, slightly thick batter forms. Keep batter cold by setting bowl in an ice bath if possible.

Heat oil

Pour vegetable oil into a deep skillet or pot to a depth of about 2 inches (about 1 cup for a small pan) and heat to 350°F (175°C). If you don't have a thermometer, the oil is ready when a small drop of batter sizzles and browns within 10–15 seconds.

Dredge and fry

Lightly dredge each seasoned fish piece in 1 cup flour, shaking off excess. Dip into the beer batter to fully coat, then carefully lower into the hot oil. Fry in batches to avoid overcrowding for 3–4 minutes per side, until golden brown and internal temperature reaches 145°F and the fish flakes easily. Transfer to a wire rack or paper towels to drain and season immediately with a pinch of salt.

In a bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 2 tbs chopped cilantro, 2 tbs lime juice, 2 tbs mayonnaise, 1 tsp salt, and 1/2 tsp black pepper. Toss until evenly coated. Taste and adjust lime or salt. Let sit at room temperature while you cook fish so flavors marry.

Halve and pit the 2 avocados. Scoop flesh into a bowl and mash lightly until slightly chunky. Stir in 1 tbs lime juice, 2 tsp minced red onion, 1 tbs chopped cilantro, 1/2 tsp salt, and the minced jalapeño if using. Taste and adjust seasoning. Keep covered with plastic wrap touching the surface if not using immediately.

Whisk together 1/2 cup Mexican crema (or sour cream), 1/2 tsp lime zest, 1 tsp lime juice, and 1/4 tsp salt until smooth. If you prefer a thinner drizzle, add 1–2 tsp water to reach desired consistency. Chill until ready to assemble.

Remove stems and seeds from the dried morita chiles. Toast chiles in a dry skillet over medium heat for 30–60 seconds per side until fragrant (do not burn). Place toasted chiles and the tomato, garlic clove, and quartered onion on the skillet and roast lightly until charred in spots, about 4–5 minutes, turning as needed.

Soak the toasted chiles in 1/4 cup hot water for 10 minutes to soften. Transfer chiles (reserve soaking liquid if needed), roasted tomato, garlic, and onion to a blender. Add 1 tsp apple cider vinegar, 1/2 tsp salt and 1/4 cup water (more if necessary). Blend until smooth, adding reserved soaking liquid to adjust thickness. Taste and adjust salt or vinegar for brightness. If you prefer a chunkier salsa, pulse to desired texture.

Warm 8 corn tortillas in a dry skillet over medium heat for about 20–30 seconds per side or wrap in a damp paper towel and microwave 30–40 seconds. Keep wrapped to stay warm.

To assemble each taco: place a warm tortilla on a plate, spread about 1–2 tbs guacamole down the center, add a piece of beer-battered fish (1 piece per taco), top with a small handful (about 1/4 cup) of cabbage slaw, drizzle 1–2 tbs crema over the top, and spoon 1 tsp Morita salsa as desired. Garnish with cilantro leaves and serve with lime wedges for squeezing.

Serve immediately while fish is hot and crispy. Leftovers: keep components separately (fish best eaten same day; slaw, guacamole, crema, and salsa refrigerated up to 2 days).