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Baja Style Fish Tacos

Sep 7, 2020 | 0 comments

Baja Style Fish Tacos

My husband and I have been having a “taco thing” lately, and I wanted to make Baja style fish tacos, using fresh fish from our local fish market. (Baja style usually means deep fried white fish served in warm tortillas with slaw and crema.)  Fortunately, our fish market had fresh halibut, so I used that in a light and crispy beer batter, served in corn tortillas with a homemade hot sauce and delicious slaw. Perfect for a weekend lunch!

Serves: 2
Total time: 30 mins

Ingredients for the slaw:
2 cups green cabbage, very thinly sliced (you can also do a combo of green and red cabbage)
1 cup jicama, cut into matchsticks
1/4 cup chopped cilantro leaves
3 Tbsp sour cream
3 Tbsp mayonnaise
1 Tbsp lime juice
salt & pepper

Ingredients for fish and batter:
1/2 lb of white fish such as halibut, cod, rock fish or similar
1 cup flour, divided
1/2 cup beer (I used a lager, but a dark beer would work well too)
salt & pepper

Hot sauce of choice
Corn tortillas (I used street taco sized, 3″ diameter)
Cilantro leaves

Make the slaw first by mixing all ingredients in a bowl until thoroughly blended. Refrigerate until ready to use.

Put 1/2 cup flour in each of two bowls. In the first bowl, season with salt & pepper. In the second bowl, season with salt & pepper and then whisk in the beer until fully blended. Let the batter sit for 15 minutes before using.

Cut the fish into desired portion size (depending on the size of your tortillas; you’ll want one or two pieces of fish per taco). For the street taco sized tortillas, I cut the fish into 8 small pieces, about 1″ wide, 1″ thick” and 2″ long. The batter adds quite a lot of volume. Season the pieces of fish with salt and pepper on both sides.

Pour vegetable or canola oil in a medium sized pot until 1″ deep. Heat over medium high heat until it reaches 350 F. Dredge the first batch of fish pieces in the seasoned flour, then in the batter. Allow excess to drip off and carefully put in the hot oil. Cook until well browned on both sides and fish is cooked through, about 4-5 minutes. Remove to paper towels to drain. 

While fish is cooking, heat your tortillas in a dry skillet for a few seconds on each side, then place in foil to keep warm.

To serve, put fish on a serving plate and put on the table, along with the slaw, tortillas, fresh cilantro and hot sauce. Let people assemble their own tacos, and enjoy your Baja style fish tacos!



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