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Baja Fish Tacos

Mouthwatering Baja Fish Tacos with Zesty Chipotle Crema

Discover the ultimate recipe for Baja Fish Tacos, featuring crispy fish, zesty chipotle crema, and tangy pickled cabbage.
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Prep Time 20 minutes
Cook Time 30 minutes
Pickling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1 lb Mahi mahi can substitute with cod, tilapia, or catfish
  • 1 cup All-purpose flour gluten-free flour can be used
  • 1 cup Beer use non-alcoholic beer or sparkling water if preferred
  • 1 tsp Baking powder for extra crispiness
  • 1 tsp Salt use kosher or sea salt for better results
  • Freshly cracked black pepper to taste
  • 1 tsp Chile powder optional
For the Tortillas
  • 10-12 pieces Corn tortillas can substitute with flour tortillas
  • 2-3 pieces Limes for squeezing over tacos
For Frying
  • 3-4 cups Frying oil canola or vegetable oil recommended
For Chipotle Crema
  • 1 cup Mayonnaise Greek yogurt can be used as a lighter alternative
  • 2 pieces Chipotles in adobo adjust quantity for spice preference
  • 2 cloves Garlic
For Pickled Cabbage (Curtido)
  • 1/2 cup Vinegar
  • 3/4 cup Water
  • 1/3 head Green cabbage red cabbage can be used for presentation
  • 1/4 pieces Onion
  • 1/4 pieces Jalapeno adjust amount for heat preference
  • 1/2 tsp Mexican oregano optional

Equipment

  • blender
  • Mixing Bowl
  • skillet
  • Mason jar
  • slotted spoon

Method
 

Curtido Preparation
  1. Slice the green cabbage, onion, and jalapeno thinly. Combine in a bowl with vinegar, water, oregano, salt, and pepper. Stir and refrigerate for at least 15-20 minutes.
Chipotle Crema Preparation
  1. Blend mayonnaise, chipotles, garlic, and salt until smooth. Adjust seasoning and refrigerate.
Fish Preparation
  1. Rinse and dry fish. Season with salt and cut into strips.
Beer Batter Preparation
  1. Whisk flour, baking powder, salt, pepper, and optional chile powder in a bowl. Gradually stir in beer until smooth. Let rest for 5 minutes.
Frying Fish
  1. Heat oil to 350-360°F. Dip fish in batter and fry in batches for 3-4 minutes until golden. Drain on paper towels.
Tortilla Preparation
  1. Warm tortillas in a skillet or microwave.
Taco Assembly
  1. Assemble tacos with fish, chipotle crema, pickled cabbage, and lime juice. Serve immediately.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 10mg

Notes

Enjoy tacos fresh for the best flavor and texture. Adjust pickling time based on preference and experiment with toppings for variety.

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