These Baja-style fish tacos are crispy, golden, and loaded with brightness. Flaky white fish is coated in a light, spiced batter, then fried, layered over a simple lime slaw, and drizzled with ancho crema. It’s everything you want in a summer dinner or a midweek pick-me-up. We are obsessed with this Baja fish taco recipe and so will you!
Related: Smash Empanada Tacos
ingredients
The Slaw:
The Sauce:
The Fish and Serving:
directions
In a mixing bowl, toss together the cabbage, cilantro, olive oil, lime juice, and salt. Refrigerate for at least 30 minutes, or until serving.
In a small bowl, whisk together the mayonnaise, crema or sour cream, lime juice, ancho chili, garlic powder, salt, and pepper in a separate small bowl and place in the fridge until serving.
Cut the fish into strips about ½-inch thick and 3–4 inches long. Pat dry with paper towels.
Pour oil into a heavy-bottomed pot and heat over medium-high to 350°F. (See Notes for how to test without a thermometer.)
In a shallow bowl, combine ½ cup of the flour with ¼ tsp salt for dredging. In a separate bowl, whisk together the remaining ¾ cup flour, baking powder, remaining ¼ tsp salt, chili powder, garlic powder, and beer until smooth.
Dredge fish in the flour, shaking off excess. Dip 3-4 pieces at a time into the batter, let excess drip off, and carefully lower into the hot oil. Fry for 34 minutes until golden and crisp. Transfer to a wire rack and season immediately with salt. Repeat with the remaining fish.
Add a handful of the slaw to each tortilla, top with a piece of fried fish and drizzle with sauce. Garnish with extra cilantro, and serve warm.
Notes:
