Baja Fish Tacos

Name: Baja Fish Tacos
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 1/2 lbs cod or mahi-mahi fillets, cut into 1-inch strips; 1 cup all-purpose flour (divided); 1 cup cold Mexican lager beer; 1/2 cup mayonnaise mixed with 1/4 cup Mexican crema; 2 cups finely shredded green cabbage; 12 corn tortillas, warmed; 1 tsp salt, 1/2 tsp baking powder, and oil for frying

Crispy beer-battered white fish tucked into warm corn tortillas with crunchy cabbage and a tangy crema, the iconic street food of Mexico's Pacific coast.

35 minutes

Serves 4

Dinner

Contains common allergens

Egg Fish Dairy Seafood Wheat

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Instructions

6 steps

1
Heat 2 inches of neutral oil in a heavy pot or Dutch oven to 375°F, using a thermometer to hold the temperature steady so the batter crisps without absorbing grease.

2
Whisk together 3/4 cup of the flour, the baking powder, and the salt, then stir in the cold beer just until a smooth, pancake-thick batter forms; over-mixing develops gluten and toughens the coating.
3
Pat the fish strips completely dry and dredge them lightly in the remaining 1/4 cup flour, which gives the wet batter something to grip.
4
Dip each strip into the batter, let the excess drip off, and gently lower into the oil; fry in small batches for 3 to 4 minutes, turning once, until deep golden and the fish flakes when pressed.
5
Drain the fish on a wire rack set over paper towels and season with a pinch of salt while still hot.
6
Whisk the mayonnaise-crema mixture with a squeeze of lime, then build each taco with two tortillas stacked, a handful of cabbage, a piece of fried fish, and a generous drizzle of the crema.

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