Description
Crispy and flavorful Baja Fish Tacos featuring beer-battered cod, fresh cabbage slaw, and a smoky chipotle mayo sauce, perfect for a casual and vibrant meal in under 40 minutes.
Ingredients
Scale
Slaw
- 5 cups (or one 10-oz/283-g bag) shredded red cabbage
- 3 tablespoons minced red onion
- ½ cup fresh chopped cilantro
- 3 tablespoons cider vinegar
- 1½ teaspoons vegetable oil
- ½ teaspoon salt
Chipotle Sauce
- ¾ cup mayonnaise (best quality such as Hellmann’s)
- 2 tablespoons lime juice (from one lime)
- 2 to 3 chipotle chiles in adobo sauce (canned, roughly chopped, plus 1 to 2 teaspoons sauce)
- 1 large clove garlic (roughly chopped)
Batter and Fish
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup beer
- 1½ pounds skinless cod (cut into 1-inch (2.5-cm) wide x 4-inch (10-cm) long strips)
- Vegetable oil (for frying)
To Serve
- 12 (6-in/15-cm) soft corn tortillas, warmed
- Lime wedges
Instructions
- Prepare the Slaw: Toss the shredded red cabbage, minced red onion, chopped cilantro, cider vinegar, vegetable oil, and salt together in a medium bowl until well combined. Set aside to allow the flavors to meld.
- Make the Chipotle Sauce: In a blender or mini food processor, combine mayonnaise, lime juice, chipotle chiles with their adobo sauce, and garlic. Blend until smooth and creamy. Set the sauce aside.
- Mix the Batter: In a medium bowl, whisk together the all-purpose flour, salt, and freshly ground black pepper. Gradually add the beer while whisking to form a smooth batter with no lumps. Set the batter aside.
- Heat the Oil: In a medium skillet, pour enough vegetable oil to reach a ½-inch depth. Heat over medium heat until a deep-fry thermometer reads 350°F (150°C), or test by dipping the end of a wooden spoon into the oil; it should sizzle immediately.
- Fry the Fish: Working in batches to avoid crowding, dip each cod strip into the beer batter, coating both sides. Let excess batter drip off, then carefully place the fish into the hot oil. Fry about 2 minutes per side or until golden brown and fully cooked. Remove the fish and drain on paper towels.
- Assemble the Tacos: Spread a generous amount of the chipotle sauce onto each warmed corn tortilla. Top with a portion of the cabbage slaw, then lay one piece of fried fish inside each tortilla. Serve immediately with lime wedges on the side for squeezing.
Notes
- For best results, use fresh or quality frozen skinless cod. Other white fish like haddock or tilapia can be used as alternatives.
- Adjust the amount of chipotle chile to control spice level according to your preference.
- Maintain the oil temperature at 350°F for crispy and non-greasy fish; use a thermometer if possible for accuracy.
- Beer batter can be made with light lager for a mild flavor or a more robust beer depending on desired taste.
- This recipe can be easily doubled for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
