I’ve been getting lots of fish taco questions lately, have you tried these Baja Fish Tacos yet?! It’s one of the most popular recipes on the site and when you load them up with some goopy Chipotle Crema they are absolutely delicious! Here's how to make them...
Giving the cabbage some acidity adds another layer to these tacos, so we’re making a half batch of cabbage-only Curtido. Curtido is a fiery, pickled slaw, but you can consider this step optional — tossing the cabbage with some seasoning and lime juice would work well too.
We're also making some awesome Chipotle Crema using: 1 cup mayonnaise 2 garlic cloves 2 chipotles in adobo 1 tablespoon adobo sauce pinch of salt squeeze of lime
Keep in mind that you can substitute some or all of the mayonnaise with plain Greek yogurt if you want a lighter version. For example, you could use 3/4 cup plain Greek yogurt and 1/4 cup mayo and still end up with a great tasting sauce.
I used a pound of mahi mahi for this batch, but you've got lots of good options for the fish. Cod, tilapia, and catfish are common picks for frying. Season the fish on both sides and cut into strips in the realm of 1″ x 3″.
The batter is easy to make. You'll need: 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon salt freshly cracked black pepper 1 teaspoon chile powder (optional) 1 cup beer
Then just dip and fry! 3-4 minutes in 360F oil does the job quite well, with crispy exterior and fully cooked fish inside. If your exterior is browning too quickly then your oil is too hot, if the interior isn’t cooking all the way through then your oil is too cold.
Each corn tortilla gets fried fish, chipotle crema, and pickled cabbage. And don't forget a final squeeze of lime!!
These Baja Fish Tacos have incredible flavor and will quickly whisk you away to a lazy seaside town! I hope you try them out, I think they are total keepers! Click the 'Get the recipe!' button below to print out the full instructions. Enjoy!!