Print

Crispy Baja Fish Tacos with Zesty Chipotle Lime Crema

crispy baja fish tacos - featured image
Print Recipe

These crispy Baja fish tacos feature a light beer-battered fried fish with a tangy cabbage slaw and smoky chipotle lime crema, perfect for quick and flavorful weeknight meals.

Ingredients

Scale
  • 1 lb white fish fillets (cod, tilapia, or halibut), cut into taco-sized strips
  • 3/4 cup all-purpose flour (95g)
  • 1/4 cup cornstarch (30g)
  • 1 cup beer (lager or pale ale, 240ml)
  • Salt and black pepper, to taste
  • Vegetable oil (or canola or sunflower oil) for frying
  • 1/2 cup sour cream (120ml, full-fat)
  • 1/4 cup mayonnaise (60ml)
  • 1–2 chipotle peppers in adobo sauce, minced
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon lime zest
  • 1/2 teaspoon garlic powder
  • Salt, to taste
  • 2 cups shredded green cabbage (about 150g)
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • Salt and pepper, to taste
  • 8–10 small corn or flour tortillas
  • Optional garnishes: sliced avocado, fresh jalapeño slices, pickled red onions

Instructions

  1. Prepare the slaw by tossing shredded cabbage, red onion, cilantro, lime juice, salt, and pepper in a medium bowl. Let sit for about 10 minutes.
  2. Make the chipotle lime crema by whisking sour cream, mayonnaise, minced chipotle peppers, lime juice, lime zest, garlic powder, and salt in a small bowl until smooth. Chill until serving.
  3. Pat fish strips dry with paper towels and season lightly with salt and pepper.
  4. Make the batter by whisking together flour, cornstarch, and a pinch of salt. Slowly add beer while whisking until smooth and thick like pancake batter.
  5. Heat about 2 inches of vegetable oil in a deep frying pan over medium-high heat to 350°F (175°C).
  6. Dip fish strips into batter, letting excess drip off, then fry in batches for 3-4 minutes until golden and crispy, turning once. Drain on paper towels.
  7. Warm tortillas in a dry skillet or wrapped in foil in a low oven until pliable.
  8. Assemble tacos by placing crispy fish on tortillas, topping with slaw, and drizzling with chipotle lime crema. Add optional garnishes if desired.

Notes

Dry fish well before battering to avoid soggy coating. Maintain oil temperature at 350°F for best results. Fry in small batches to keep oil temperature steady. Batter consistency should be like pancake batter. Slaw tastes better after sitting for a few hours. For gluten-free, substitute flour with rice flour. For dairy-free crema, use dairy-free sour cream and mayonnaise alternatives. Leftover fish can be reheated in a 375°F oven for 5-7 minutes to restore crispness.

Nutrition

Keywords: fish tacos, Baja fish tacos, crispy fish tacos, chipotle lime crema, beer battered fish, easy fish tacos, taco recipe, seafood tacos

Find it online: https://tempotaste.com/crispy-baja-fish-tacos-recipe-easy-zesty-chipotle-lime-crema-tutorial/