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Platter of golden crispy fish tacos with white crema and green cabbage on corn tortillas.

Crispy Baja Fish Tacos

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 480
Ingredients Method

Ingredients
  

  • 1 lb firm white fish fillets (cod, halibut, or tilapia), cut into 3-inch strips
  • 1 cup all -purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup cold Mexican lager beer
  • 2 cups vegetable oil for frying
  • 12 small corn tortillas
  • 2 cups shredded green cabbage
  • 1/2 cup Mexican crema or sour cream
  • 1/4 cup mayonnais e
  • 1 tablespoon lime juice
  • 1 teaspoon hot sauce
  • 1/2 cup fresh cilantro, chopped
  • 1 lime , cut into wedges

Method
 

  1. In a medium bowl, whisk together the flour, baking powder, and salt.
  2. Gradually whisk in the cold beer until the batter is smooth and has the consistency of pancake batter; let it rest for 10 minutes.
  3. Prepare the crema by mixing the Mexican crema, mayonnaise, lime juice, and hot sauce in a small bowl; set aside.
  4. Heat vegetable oil in a heavy-bottomed pot or deep skillet to 375°F (190°C).
  5. Pat the fish strips completely dry with paper towels to ensure batter adhesion.
  6. Dip fish strips into the batter one at a time, allowing excess to drip off, and carefully lower into the hot oil.
  7. Fry fish in batches for 3 to 4 minutes, turning once, until the coating is golden brown and crispy.
  8. Transfer fried fish to a wire rack or paper-towel-lined plate to drain.
  9. Warm the corn tortillas on a dry skillet or over an open flame until pliable.
  10. Assemble tacos by placing one piece of fish on a tortilla, topping with shredded cabbage, cilantro, a drizzle of crema, and a squeeze of lime.