Baja Fish Tacos
Crispy, crunchy, fresh summer time food is the best. These baja fish tacos are a beautiful combination of those elements that will leave you wanting more. A jalapeno & lime crema alongside the beer battered and panko crusted fish make for a perfect combination.
What you’ll need:
1-1 1/2 lbs firm white fish, halibut or cod both work beautifully, cut into 2-3 inch pieces
Flour
1 avocado for topping
2 limes
Canola oil for frying
Tortillas
Queso (optional)
The batter
12 oz can of light beer
1 cup of flour
1 8oz canister of plain panko
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon garlic powder (x2)
1/2 teaspoon onion power (x2)
1/2 teaspoons cayenne (I used smoked but regular is fine) (x2)
Pinch of red pepper flakes
The slaw
2 cups shredded cabbage (I used store-bought slaw blend)
1/3 cup rice wine vinegar
Juice of a lime
Zest of half a lime
2-3 tablespoons chopped cilantro
1-2 tablespoon white sugar
2 tablespoon canola or veggie oil
1 tablespoon zested/micoplaned jalapeno
1/4 teaspoon salt
Pinch of red pepper flakes
The crema
1/2 cup sour cream
Juice of half a lime
1-2 teaspoons zested/micoplaned jalapeno
~1 teaspoon water (add small amounts until desired texture)
Pinch of salt
The process:
The fish
Start by ensuring that your fish is dry! You can use frozen fish just make sure it is thawed and pat dry with a paper towel. Once dried, sprinkle salt and pepper on fish and the sprinkle flour on all surfaces of fish, about 1/4 of a cup should do it.
Next, create your batter. Mix the flour, corn starch, salt, garlic powder, onion powder, cayenne and red pepper flakes together in a bowl. Once mixed, slowly add in the beer and whisk until smooth. In a separate bowl, combine the canister of panko and again add garlic power, onion powder and cayenne, mix until incorporated. Flavors are developed in layers, this recipe is no exception.
(I have also accidentally added all of the batter/panko ingredients to one bowl before, it totally works, but the panko will absorb the beer, so just have more on hand to mix in as needed to keep the batter from becoming too thicc)
Coat the fish in the liquid batter, remove and allow excess to drip off for a second, then dip into the panko to cover. Repeat until all fish is coated. In a heavy bottomed, deep pan, add ~2 inches of oil and heat to around 300f or when you can drop some batter into the oil and it immediately bubbles. Add fish, laying it in the oil away from you always to avoid splash back. Cook 3-4 minutes per side or until golden brown and crispy.
Once golden and cooked, remove fish from the oil and place on a cooling rack. Repeat these steps in batches until all fish is cooked.
beautiful crispiness
Meanwhile, create the slaw. Combine all ingredients except for the cabbage in a small bowl. Zesting the jalapeno allows for a nice fresh kick in the slaw without it being overwhelming. Once mixed, drizzle over cabbage until desired dressing is reached, stir to combine. This will not be super saturated, that would take away from the texture of the cabbage itself (and no one wants a soggy slaw).
The final component is the crema. Add the sour cream to a bowl and mix in zested jalapeno, lime and salt. Mis together and add only enough water to make it just barely runny.
Finally, assemble your beautiful tacos! You can brown your tortillas on the stove for some added tasty detail . Pile your fish on the tortilla, top with slaw, queso if using, avocado (you could always add tomatoes too!), and then drizzle that gorgeous crema and squeeze some quartered limes on top, et voila! I hope this refreshing dish excites your tastes buds and leaves you refreshingly full!
None of the nonsense
What you’ll need:
1-1 1/2 lbs firm white fish, halibut or cod both work beautifully, cut into 2-3 inch pieces
Flour
1 avocado for topping
2 limes
Canola oil
Tortillas
Queso (optional)
The batter
12 oz can of light beer
1 cup of flour
1 8oz canister of plain panko
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon garlic powder (x2)
1/2 teaspoon onion power (x2)
1/2 teaspoons cayenne (I used smoked but regular is fine) (x2)
Pinch of red pepper flakes
The slaw
2 cups shredded cabbage (I used store-bought slaw blend)
1/3 cup rice wine vinegar
Juice of a lime
Zest of half a lime
2-3 tablespoons chopped cilantro
1 tablespoon white sugar
1 tablespoon canola or veggie oil
1 tablespoon zested/micoplaned jalapeno
1/4 teaspoon salt
Pinch of red pepper flakes
The crema
1/2 cup sour cream
Juice of half a lime
1-2 teaspoons zested/micoplaned jalapeno
~1 teaspoon water (add small amounts until desired texture)
Pinch of salt
The process:
The fish
Ensure fish is dry, frozen or fresh, pat dry with a paper towel. Once dried, sprinkle salt and pepper on fish and then sprinkle flour on all surfaces of fish, about 1/4 of a cup.
Next, create your batter. Mix the flour, corn starch, salt, garlic powder, onion powder, cayenne and red pepper flakes together in a bowl. Once mixed, slowly add in the beer and whisk until smooth. In a separate bowl, combine the canister of panko and again add garlic power, onion powder and cayenne, mix until incorporated. Flavors are developed in layers, this recipe is no exception.
Coat the fish in the liquid batter, remove and allow excess to drip off for a second, then dip into the panko to cover. Repeat until all fish is coated. In a heavy bottomed, deep pan, add ~2 inches of oil and heat to around 300f or when you can drop batter into the oil and it immediately bubbles. Add fish, laying it in the oil away from you always to avoid splash back. Cook 3-4 minutes per side or until golden brown and crispy.
Once cooked, remove fish from the oil and place on a cooling rack. Repeat these steps in batches until all fish is cooked.
Meanwhile, create the slaw. Combine all ingredients except for the cabbage in a small bowl. Zesting the jalapeno allows for a nice fresh kick in the slaw without it being overwhelming. Once mixed, drizzle over cabbage until desired dressing is reached, stir to combine. This will not be super saturated, that would take away from the texture of the cabbage itself.
The final component is the crema. Add the sour cream to a bowl and mix in zested jalapeno, lime and salt. Mis together and add only enough water to make it just barely runny.
Finally, assemble your beautiful tacos! You can brown your tortillas on the stove for some added tasty detail . Pile your fish on the tortilla, top with slaw, queso if using, avocado (you could always add tomatoes too!), and then drizzle that gorgeous crema and squeeze some quartered limes on top, et voila! Enjoy!
