Baja Style Fish Tacos

Baja style fish tacos are a classic Mexican street food that originated from the Baja Peninsula. Known for their light, crispy fish fillets, zesty toppings, and creamy sauces, these tacos are a perfect combination of flavors and textures. The fish is typically battered and fried until golden and served in warm corn tortillas. Topped with fresh cabbage slaw, a tangy lime crema, and salsa, these tacos offer a refreshing and satisfying meal. Perfect for a casual weeknight dinner or a fun gathering with friends, Baja fish tacos bring a taste of the coast to your plate.

Ingredients:

For the Fish:

• 1 lb white fish fillets (like cod, halibut, or tilapia)
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 cup beer (preferably light beer)
• Vegetable oil, for frying

For the Slaw:

• 2 cups shredded cabbage
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• Salt and pepper, to taste

For the Lime Crema:

• 1/2 cup sour cream or Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1 tsp lime zest
• Salt, to taste

For Assembly:

• Corn tortillas, warmed
• Pico de gallo or salsa
• Lime wedges
• Hot sauce (optional)

Instructions:

1. Prepare the fish batter: In a large bowl, combine the flour, baking powder, salt, paprika, garlic powder, and cayenne pepper. Gradually whisk in the beer until the batter is smooth. Set aside and allow to rest for about 10 minutes.
2. Prepare the slaw: In a medium bowl, toss together the shredded cabbage, red onion, cilantro, lime juice, salt, and pepper. Set aside to marinate.
3. Make the lime crema: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, lime zest, and salt. Adjust seasoning as needed and set aside.
4. Fry the fish: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (around 350°F), dip each fish fillet into the batter, letting any excess drip off. Fry the fish in batches, about 3-4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
5. Assemble the tacos: Place a piece of fried fish in each warmed tortilla. Top with the cabbage slaw, a drizzle of lime crema, and a spoonful of pico de gallo or salsa. Add a squeeze of fresh lime juice and hot sauce if desired.
6. Serve: Enjoy immediately with lime wedges on the side.