Baja Fried-Fish Tacos Recipe

Name: Baja Fried-Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dark beer; 1 cup all-purpose flour; 1 teaspoon salt; 1 12 lbs boned skinned firm, white-fleshed fish (such as Pacific cod or tilapia); vegetable oil; 12 -16 corn tortillas, warmed; lime wedge; 1 12 quarts finely shredded cabbage (about 10 oz.); ⅓ cup chopped fresh cilantro; 3 tablespoons lime juice; 2 tablespoons vegetable oil; ¼ teaspoon hot chile, flakes; salt; 2 tablespoons canned chipotle chiles, rinse and discard seeds and veins; 1 cup mayonnaise; ¼ cup sweet pickle relish; ¼ cup chopped onion

Servings: persons

1 cup dark beer
1 cup all-purpose flour
1 teaspoon salt
1 12 lbs boned skinned firm, white-fleshed fish (such as Pacific cod or tilapia)
vegetable oil
12 -16 corn tortillas, warmed
lime wedge
1 12 quarts finely shredded cabbage (about 10 oz.)
⅓ cup chopped fresh cilantro
3 tablespoons lime juice
2 tablespoons vegetable oil
¼ teaspoon hot chile, flakes
salt
2 tablespoons canned chipotle chiles, rinse and discard seeds and veins
1 cup mayonnaise
¼ cup sweet pickle relish
¼ cup chopped onion

1
Combine all of the slaw ingredients and set aside.
2
Make the tartar sauce: In a blender puree the chiles and remaining ingedients until smooth.
3
Set aside.
4
Make the Fish Tacos: In a bowl, whisk beer, flour, and salt until well blended.
5
Rinse fish and pat dry; cut crosswise into 1-inch-wide strips.
6
Pour about 1 inch of oil into a 10- to 12-inch nonstick frying pan (with at least 2-in.-tall sides) over medium-high heat; bring oil to 360.
7
With a fork, dip each piece of fish into beer batter; lift out and let drain briefly.
8
Slide fish into oil, a few pieces at a time, and cook until golden (adjust heat to maintain 360), turning if necessary to brown on all sides, 2 to 4 minutes per batch.
9
With a slotted spoon, transfer to a paper towel-lined baking sheet.
10
Keep warm in a 200 oven while you fry remaining fish.
11
To assemble each taco, stack two tortillas and top with a couple of pieces of fish, then a spoonful of cabbage and cilantro slaw.
12
Serve with the chipotle tartar sauce to add to taste and lime wedges to squeeze over the top.

855

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup dark beer, 1 cup all-purpose flour, 1 teaspoon salt, 1 12 lbs boned skinned firm, white-fleshed fish (such as Pacific cod or tilapia), and more.

Yes, Baja Fried-Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baja Fried-Fish Tacos

How did you like this recipe?

Frequently Asked Questions