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Baja Fish Tacos with Chipotle Crema

Three crispy Baja fish tacos on a plate, topped with creamy sauce, cilantro, and lime wedges.
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Crispy beer-battered white fish served in warm tortillas with crunchy slaw and a smoky chipotle crema. This recipe focuses on achieving a light, crispy batter and provides tips for making components ahead of time.

Ingredients

Scale
  • 1.5 lbs white fish fillets (cod or mahi-mahi), cut into 2-inch pieces
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cold beer (lager or pilsner)
  • Vegetable oil, for frying
  • 8–10 corn or flour tortillas
  • For the Slaw:
  • 2 cups shredded cabbage (green or a mix)
  • 1/4 cup chopped cilantro
  • 1 jalapeño, finely diced (optional)
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • For the Chipotle Crema:
  • 1/2 cup sour cream or Mexican crema
  • 1–2 chipotle peppers in adobo sauce, minced
  • 1 tbsp adobo sauce
  • 1 tsp lime juice
  • Salt to taste

Instructions

  1. Prepare the Chipotle Crema: In a small bowl, combine sour cream, minced chipotle peppers, adobo sauce, and lime juice. Stir well and season with salt. Cover and refrigerate until ready to serve. This can be made a day ahead.
  2. Prepare the Slaw: In a medium bowl, combine shredded cabbage, cilantro, and jalapeño (if using). In a separate small bowl, whisk together lime juice and olive oil. Pour dressing over the cabbage mixture and toss to combine. Season with salt and pepper. Cover and refrigerate. This can also be made a day ahead.
  3. Make the Batter: In a large bowl, whisk together flour, baking powder, salt, and pepper. Gradually whisk in the cold beer until a smooth batter forms. Do not overmix.
  4. Heat the Oil: Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to monitor the temperature.
  5. Fry the Fish: Dip the fish pieces into the batter, ensuring they are fully coated. Carefully place the battered fish into the hot oil, working in batches to avoid overcrowding the pot. Fry for 3-5 minutes per side, or until golden brown and cooked through.
  6. Drain the Fish: Remove the fried fish from the oil using a slotted spoon and place on a wire rack set over a baking sheet to drain excess oil.
  7. Warm the Tortillas: Warm the tortillas according to package directions.
  8. Assemble the Tacos: Fill each warm tortilla with fried fish, top with the prepared slaw, and drizzle generously with chipotle crema.

Notes

  • For the crispiest fish, ensure your beer and batter are very cold.
  • Maintain the oil temperature between 325°F and 375°F (160°C-190°C) for best results.
  • You can prepare the chipotle crema and slaw up to a day in advance. Store them separately in the refrigerator.
  • If you prefer not to fry, you can bake the fish at 400°F (200°C) for 12-15 minutes, flipping halfway through. The texture will be different.
  • Consider a meal planning service for easy weeknight dinners.

Nutrition

Find it online: https://blissbatter.com/baja-fish-tacos/