Description
Crispy battered fish wrapped in warm tortillas, topped with tangy slaw and creamy sauce, perfect for a Baja-style taco night.
Ingredients
Units
Scale
- 1 lb white fish fillets (like cod or halibut), cut into strips
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 cup cold beer or sparkling water
- Vegetable oil, for frying
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1/4 cup chopped cilantro
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1 tsp hot sauce
- Lime wedges, for serving
Instructions
- In a large bowl, mix flour, cornstarch, baking powder, salt, paprika, and garlic powder.
- Whisk in cold beer or sparkling water until the batter is smooth and thick.
- Heat vegetable oil in a deep pan over medium-high heat until hot (350°F/175°C).
- Dip fish strips into the batter, letting excess drip off, and carefully place them into the hot oil.
- Fry the fish in batches for 3–4 minutes or until golden brown and cooked through. Drain on paper towels.
- In a small bowl, mix mayonnaise, sour cream, lime juice, and hot sauce to make the sauce.
- Warm the tortillas in a skillet or microwave until soft and pliable.
- Assemble tacos by placing fish on tortillas, topping with cabbage, cilantro, and a drizzle of sauce.
- Serve immediately with lime wedges on the side.
Notes
- You can use a non-alcoholic beer or soda water as a substitute.
- Try adding sliced avocado or pickled onions for extra flavor.
- The sauce can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 2 tacos
- Calories: 480
- Sugar: 3g
- Sodium: 610mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 55mg