Name: Delicious Baja Fish Tacos
Ingredients: 1 lb firm white fish (cod, halibut, or mahi-mahi): These types of fish are perfect for frying due to their mild flavor and flaky texture. They hold up well in the cooking process and provide a delicious base for the tacos.; 1 cup all-purpose flour: This will be used for the batter, creating that crispy coating.; 1 cup cold beer (pale ale or lager): The carbonation in the beer helps make the batter light and airy. For a non-alcoholic option, you can substitute with sparkling water.; ½ tsp baking powder: This ingredient adds extra fluffiness to the batter.; 1 tsp chili powder, ½ tsp cumin, ½ tsp garlic powder, and ½ tsp salt: These spices give the fish its flavorful seasoning mix.; Vegetable oil for frying: Opt for a high smoke-point oil, like canola or vegetable, to achieve that perfect fry.; Creamy Slaw:; 2 cups shredded green cabbage and 1 cup shredded purple cabbage: The base of our slaw adds crunch and color.; 1 medium carrot, shredded: This adds sweetness and color to the slaw.; ¼ cup mayonnaise & ¼ cup sour cream: These create a creamy dressing that brings the slaw together.; 1 tbsp lime juice: Fresh lime juice brightens up the slaw.; 1 tsp honey: This adds a touch of sweetness to balance the tanginess.; ½ tsp salt & ¼ tsp black pepper: To season the slaw.; Tacos:; 8 small corn tortillas: The traditional tortilla for tacos, warm and pliable, perfect for holding all the delicious fillings.; ½ cup pico de gallo (optional): A fresh topping that adds even more flavor.; ¼ cup fresh cilantro, chopped: For garnish and fresh flavor.; Lime wedges for serving: A must for a splash of citrusy goodness on the tacos.; Baja Sauce:; ½ cup mayonnaise, 2 tbsp sour cream: These are the base for the sauce.; 1 tbsp lime juice & 1 tsp chipotle powder or adobo sauce: These provide a zesty kick and depth of flavor.; ½ tsp garlic powder: Adding a hint of garlic to the sauce.

Description

Enjoy crispy Baja fish tacos with fresh cabbage and creamy sauce—bursting with vibrant flavors in every bite.

Ingredients

Scale

1 lb firm white fish (cod, halibut, or mahi-mahi): These types of fish are perfect for frying due to their mild flavor and flaky texture. They hold up well in the cooking process and provide a delicious base for the tacos.
1 cup all-purpose flour: This will be used for the batter, creating that crispy coating.
1 cup cold beer (pale ale or lager): The carbonation in the beer helps make the batter light and airy. For a non-alcoholic option, you can substitute with sparkling water.
½ tsp baking powder: This ingredient adds extra fluffiness to the batter.
1 tsp chili powder, ½ tsp cumin, ½ tsp garlic powder, and ½ tsp salt: These spices give the fish its flavorful seasoning mix.
Vegetable oil for frying: Opt for a high smoke-point oil, like canola or vegetable, to achieve that perfect fry.
Creamy Slaw:
2 cups shredded green cabbage and 1 cup shredded purple cabbage: The base of our slaw adds crunch and color.
1 medium carrot, shredded: This adds sweetness and color to the slaw.
¼ cup mayonnaise & ¼ cup sour cream: These create a creamy dressing that brings the slaw together.
1 tbsp lime juice: Fresh lime juice brightens up the slaw.
1 tsp honey: This adds a touch of sweetness to balance the tanginess.
½ tsp salt & ¼ tsp black pepper: To season the slaw.
Tacos:
8 small corn tortillas: The traditional tortilla for tacos, warm and pliable, perfect for holding all the delicious fillings.
½ cup pico de gallo (optional): A fresh topping that adds even more flavor.
¼ cup fresh cilantro, chopped: For garnish and fresh flavor.
Lime wedges for serving: A must for a splash of citrusy goodness on the tacos.
Baja Sauce:
½ cup mayonnaise, 2 tbsp sour cream: These are the base for the sauce.
1 tbsp lime juice & 1 tsp chipotle powder or adobo sauce: These provide a zesty kick and depth of flavor.
½ tsp garlic powder: Adding a hint of garlic to the sauce.

Instructions

Creamy Slaw: Start by mixing the 2 cups shredded green cabbage, 1 cup shredded purple cabbage, and 1 medium carrot, shredded together in a large bowl. In a separate bowl, whisk together ¼ cup mayonnaise, ¼ cup sour cream, 1 tbsp lime juice, 1 tsp honey, ½ tsp salt, and ¼ tsp black pepper. Combine the dressing with the cabbage mixture and refrigerate for at least 30 minutes to allow flavors to meld.
Baja Sauce: In a medium bowl, whisk together ½ cup mayonnaise, 2 tbsp sour cream, 1 tbsp lime juice, 1 tsp chipotle powder or adobo sauce, and ½ tsp garlic powder. Taste and adjust seasoning if necessary. Chill in the fridge until ready to use.
Fish Batter: In a large bowl, combine 1 cup all-purpose flour, ½ tsp baking powder, 1 tsp chili powder, ½ tsp cumin, ½ tsp garlic powder, and ½ tsp salt. Gradually whisk in 1 cup cold beer until you have a smooth batter, ensuring no lumps remain.
Fry the Fish: Cut your 1 lb firm white fish into strips and pat dry with paper towels. Dip each strip into the batter, allowing any excess to drip off. In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). Fry the fish in batches for about 2-3 minutes per side or until golden brown. Remove and drain on paper towels.
Warm Tortillas: Heat each of the 8 small corn tortillas on a skillet over medium heat for 20-30 seconds per side until soft and pliable.
Assemble Tacos: On each tortilla, place a piece of fried fish, top with the creamy slaw, drizzle with Baja sauce, add ½ cup pico de gallo (if using), and sprinkle with ¼ cup fresh cilantro, chopped. Serve immediately with lime wedges on the side for an extra burst of flavor.