Mexican 15 min

Tacos de Pescado Baja

Name: Tacos de Pescado Baja
Total time: 15 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1½ lbs white fish fillets (cod or tilapia), cut into strips; 1 cup all-purpose flour; 1 cup Mexican lager beer; 1 teaspoon baking powder; 1 teaspoon cumin; 1 teaspoon garlic powder; 1 teaspoon salt; Vegetable oil for frying; 12 small corn tortillas; 2 cups shredded green cabbage; ½ cup Mexican crema; 3 tablespoons hot sauce; 3 limes, cut into wedges; Fresh cilantro for serving; 1 avocado, sliced

seafoodquick

Ingredientsfor 2

420

Cal

28g

Protein

46g

Carbs

14g

Fat

11½ lbs white fish fillets (cod or tilapia), cut into strips
21 cup all-purpose flour
31 cup Mexican lager beer
41 teaspoon baking powder
51 teaspoon cumin
61 teaspoon garlic powder
71 teaspoon salt
8Vegetable oil for frying
912 small corn tortillas
102 cups shredded green cabbage
11½ cup Mexican crema
123 tablespoons hot sauce
133 limes, cut into wedges
14Fresh cilantro for serving
151 avocado, sliced

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Instructions

1
Make the beer batter: whisk flour, baking powder, cumin, garlic powder, and salt. Stir in cold beer until a smooth batter forms — a few small lumps are fine. The carbonation creates a light, crispy coating.
2
Heat 2 inches of oil in a deep skillet to 375°F. Pat the fish strips completely dry, dip in the batter, letting excess drip off, and lower into the hot oil. Fry in batches for 3–4 minutes until deeply golden and crispy. Do not overcrowd — this drops the oil temperature and makes the coating greasy.
3
Drain on paper towels and season with salt immediately. Mix crema with hot sauce to make the chipotle crema.
4
Warm tortillas directly over a gas flame until slightly charred and pliable. Layer cabbage, then 2–3 pieces of fish, a drizzle of crema, avocado slices, and fresh cilantro in each tortilla. Serve immediately with lime wedges.