Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Whip up the slaw
Toss the cabbage slaw mix with the chopped cilantro, 1/4 cup of the mayo, the juice of 1 lime, and a good pinch of salt. Mix it all up, taste it, add more salt if it needs it, then cover and stash it in the fridge. This is the crunch that makes the taco.
- 2
Blend the chipotle mayo
Drop the remaining 3/4 cup mayo, the zest and juice of 1 lime, the chipotle pepper in adobo, and 1/2 teaspoon of the garlic powder into a small blender. Blend until smooth and creamy. Want it milder? Start with half a chipotle. Cover and refrigerate until taco time.
- 3
Cut the fish
Slice the cod into strips about 1 inch wide and 4 inches long — roughly the length of your index finger. Pat them dry with paper towels so the batter grabs on.
- 4
Heat the oil
Add enough vegetable oil to a large skillet to reach about 3/4 inch deep. Heat over medium-high until it hits 350F. A thermometer is your best friend here — too cool and the fish goes soggy, too hot and it burns before it cooks.
- 5
Make the beer batter
Right before frying, whisk together the flour, remaining 2 teaspoons garlic powder, baking powder, chili powder, 1 teaspoon salt, cumin, and black pepper. Pour in the cold beer and whisk until smooth. Make this the moment you're ready to fry — the bubblier the beer, the lighter the crust.
- 6
Fry it golden
Working in batches, dip each fish strip in the batter, shake off the extra, and lower it carefully into the oil. Fry until golden brown, about 1 to 2 minutes per side. Drain on a rack. Don't crowd the pan — 4 to 6 strips at a time.
- 7
Build the taco
Warm your corn tortillas on a hot griddle until they get a few toasty brown spots. Smear on some chipotle mayo, pile on a piece or two of crispy fish, and top with the creamy slaw. Hit it with a squeeze of lime and go to town.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Crispy Baja Fish Tacos
Created by: TacoEveryDay
Ingredients
- 1 1/2 lb cod
- 1 cup all-purpose flour
- 1 cup Mexican lager beer
- 1 tsp baking powder
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 2 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 cup mayonnaise
- 1 chipotle pepper in adobo sauce
- 8 oz cabbage slaw mix
- 1/2 cup cilantro
- 3 limes
- 12 corn tortillas
- salt
- vegetable oil
Instructions
- Whip up the slawToss the cabbage slaw mix with the chopped cilantro, 1/4 cup of the mayo, the juice of 1 lime, and a good pinch of salt. Mix it all up, taste it, add more salt if it needs it, then cover and stash it in the fridge. This is the crunch that makes the taco.
- Blend the chipotle mayoDrop the remaining 3/4 cup mayo, the zest and juice of 1 lime, the chipotle pepper in adobo, and 1/2 teaspoon of the garlic powder into a small blender. Blend until smooth and creamy. Want it milder? Start with half a chipotle. Cover and refrigerate until taco time.
- Cut the fishSlice the cod into strips about 1 inch wide and 4 inches long — roughly the length of your index finger. Pat them dry with paper towels so the batter grabs on.
- Heat the oilAdd enough vegetable oil to a large skillet to reach about 3/4 inch deep. Heat over medium-high until it hits 350F. A thermometer is your best friend here — too cool and the fish goes soggy, too hot and it burns before it cooks.
- Make the beer batterRight before frying, whisk together the flour, remaining 2 teaspoons garlic powder, baking powder, chili powder, 1 teaspoon salt, cumin, and black pepper. Pour in the cold beer and whisk until smooth. Make this the moment you're ready to fry — the bubblier the beer, the lighter the crust.
- Fry it goldenWorking in batches, dip each fish strip in the batter, shake off the extra, and lower it carefully into the oil. Fry until golden brown, about 1 to 2 minutes per side. Drain on a rack. Don't crowd the pan — 4 to 6 strips at a time.
- Build the tacoWarm your corn tortillas on a hot griddle until they get a few toasty brown spots. Smear on some chipotle mayo, pile on a piece or two of crispy fish, and top with the creamy slaw. Hit it with a squeeze of lime and go to town.