Baja Fish Tacos Recipe
(3) Beer Battered Cod Filets Fried Golden Brown with Shredded Cabbage and Pico De Gallo in Flour Tortilla's Topped with Cilantro Lime Crème Fraiche and Served with Fresh Tortilla Chips and House Made Salsa
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Ingredients
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Fish Tacos
Toppings
Sides
Method
Fish Tacos Preparation
- 1
Prepare the Batter
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and beer until smooth. Let the batter rest for about 15 minutes.
- 2
Heat the Oil
In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into the oil; it should sizzle and float to the top.
- 3
Fry the Cod
Dip each cod filet into the prepared batter, allowing any excess to drip off. Carefully place the battered filets into the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes or until golden brown and crispy. Remove the fish from the oil and place on a paper towel-lined plate to drain excess oil.
- 4
Warm the Tortillas
While the fish is frying, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, just until pliable.
Assembly and Serving
- 5
Assemble the Tacos
To each tortilla, add a layer of shredded cabbage, followed by a piece of fried cod. Top with pico de gallo.
- 6
Prepare Cilantro Lime Crème Fraiche
In a small bowl, mix the crème fraîche with lime juice and chopped cilantro. Stir until well combined.
- 7
Finish the Tacos
Drizzle the cilantro lime crème fraîche over the assembled tacos.
- 8
Serve with Sides
Serve the tacos with tortilla chips and house-made salsa on the side.