Prep (min)
20
Cook (min)
15
Total
35 min
Serves
4 (8 tacos)
Difficulty
Medium
Heat 🌶
2
🥄 Pairs well with: Pico de Gallo, Chipotle Crema
Ensenada and San Felipe, on the Baja California peninsula, both lay claim to the battered fish taco. Wherever it started, the formula is simple and perfect: hot, crackly fish, cool shredded cabbage, a creamy sauce and a squeeze of lime. This version adds chipotle to the crema for a smoky kick.
Ingredients
Chipotle crema
- 1/2 cup Mexican crema or sour cream
- 2 tbsp mayonnaise
- 1 to 2 chipotles in adobo, minced, plus 1 tsp adobo sauce
- Juice of 1/2 lime and a pinch of salt
Fish and batter
- 1 1/2 lb cod, halibut or mahi-mahi, cut into 4-inch strips
- 1 cup all-purpose flour, plus extra for dredging
- 1 tsp baking powder, 1 tsp salt, 1/2 tsp garlic powder
- 1 cup cold Mexican lager
- Neutral oil for frying
To serve
- 12 corn tortillas
- 2 cups finely shredded green cabbage
- Pico de gallo, sliced radish and lime wedges
Method
- Stir together the crema ingredients and refrigerate.
- Heat 2 inches of oil in a heavy pot to 375°F (190°C).
- Whisk flour, baking powder, salt and garlic powder, then whisk in the cold beer until just smooth. Lumps are fine.
- Pat the fish dry, season with salt, dredge in plain flour, then dip in batter.
- Fry in small batches for 3 to 4 minutes, turning once, until deep golden. Drain on a rack, not paper towels, to keep it crisp.
- Warm the tortillas, add fish, cabbage, pico, a drizzle of crema and a squeeze of lime.
| Prep | Cook | Serves |
|---|---|---|
| 20 minutes | 15 minutes | 4 (12 tacos) |
Want more coastal flavor? Browse the Baja tag.
