Crispy Fish Tacos Recipe: Baja Style

Ingredients

• 1 lb white flaky fish (e.g., cod, tilapia, or mahi-mahi)
• 1 cup all-purpose flour
• 1 cup beer (pale ale or lager works great)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Vegetable oil for frying
• 8-10 small corn tortillas
• 1 cup shredded red cabbage
• 1 avocado, sliced
• 1/2 cup pico de gallo or fresh salsa
• 1/2 cup crema Mexicana or sour cream
• 1 lime, cut into wedges
• Fresh cilantro for garnish

Instructions

Step 1: Prepare the Fish Batter
In a medium bowl, whisk together flour, beer, salt, black pepper, smoked paprika, and cayenne pepper until smooth. Let the batter sit for about 10 minutes.

Step 2: Heat the Oil
Pour vegetable oil into a deep frying pan to a depth of about 1 inch and heat over medium-high heat until it reaches 350°F (175°C).

Step 3: Batter and Fry the Fish
Cut the fish into strips or bite-sized pieces. Working in batches, dip the fish pieces into the batter to coat and then carefully place them in the hot oil. Fry the fish until golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain.

Step 4: Warm the Tortillas
Warm the corn tortillas in a dry skillet over medium heat, flipping them once until they are pliable and have light char marks.

Step 5: Assemble the Tacos
On each warm tortilla, place a few pieces of fried fish, top with shredded cabbage, avocado slices, a spoonful of pico de gallo, and a drizzle of crema Mexicana.

Step 6: Serve with Garnishes
Serve the tacos immediately with lime wedges to squeeze over the top and garnish with fresh cilantro.

Equipment and Tools

• Medium bowl
• Deep frying pan
• Slotted spoon
• Skillet for warming tortillas
• Paper towels
• Plates for serving

Preparation

Ensure you have all the ingredients measured and prepared before you begin the cooking process. The fish should be patted dry to help the batter stick, and the vegetable oil should be properly monitored to maintain the correct frying temperature.

Cooking Process

After creating a smooth batter, coat the fish pieces and fry them until they are crispy. Keep an eye on the oil’s temperature to ensure even cooking. While the fish is draining, use the time to warm the tortillas in a separate skillet.

Tips and Tricks

Keep the fried fish warm in a low oven if you’re cooking in batches.
Add more beer to the batter if it’s too thick, or more flour if it’s too thin.
Feel free to customize toppings based on preferences — pickled onions, radish slices, or different salsas are great options.

Nutritional Information

• Calories: 300-400 per taco
• Fat: 15-20g
• Carbohydrates: 30-40g
• Protein: 15-20g

Conclusion:

These Crispy Fish Tacos capture the essence of Baja-style cuisine with their perfectly seasoned, beer-battered fish, and fresh, vibrant toppings. They are a fun, delicious meal that’s perfect for any day of the week. Gather around the table with friends and family, and enjoy your homemade Baja paradise. ¡Buen provecho!