Baja Fish Tacos
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.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Baja Fish Tacos to your week, check it against your household's allergens, and build the shopping list automatically.