Mexican 20 min

Baja Fish Tacos

Name: Baja Fish Tacos
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1.5 lbs cod or mahi-mahi fillets, cut into strips; 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne; 3/4 cup cold beer (lager); Neutral oil for frying; 8 small corn tortillas, warmed; 2 cups red and green cabbage, thinly shredded; 1 cup sour cream; 2 tablespoons hot sauce; 2 limes, cut into wedges; 1/2 cup fresh cilantro; Pickled jalapeños

seafooddairy-free

Ingredientsfor 2

440

Cal

34g

Protein

46g

Carbs

14g

Fat

11.5 lbs cod or mahi-mahi fillets, cut into strips
21 cup all-purpose flour
31 teaspoon baking powder
41 teaspoon cumin
51 teaspoon smoked paprika
61/2 teaspoon cayenne
73/4 cup cold beer (lager)
8Neutral oil for frying
98 small corn tortillas, warmed
102 cups red and green cabbage, thinly shredded
111 cup sour cream
122 tablespoons hot sauce
132 limes, cut into wedges
141/2 cup fresh cilantro
15Pickled jalapeños

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Instructions

1
Make the crema: mix sour cream with hot sauce, 1 tablespoon lime juice, and a pinch of salt. Set aside. Make a quick slaw by tossing shredded cabbage with 1 tablespoon lime juice and a pinch of salt. Let it marinate while you fry the fish.
2
Whisk flour, baking powder, cumin, paprika, cayenne, and 1/2 teaspoon salt in a bowl. Add cold beer and whisk until just combined — a few lumps are fine, do not over-mix. The batter should be about as thick as pancake batter.
3
Heat 2 inches of oil in a heavy pot or skillet to 375°F. Pat fish strips dry. Working in batches, dip each piece in batter, letting excess drip off, and carefully lower into the hot oil. Fry for 3–4 minutes, turning once, until deeply golden and crispy. Drain on paper towels.
4
Build tacos immediately: warm tortillas, spread crema, add a mound of slaw, then 2–3 pieces of crispy fish. Top with cilantro, pickled jalapeños, and a squeeze of fresh lime.