Baja Style Fish Tacos Recipe

Name: Baja Style Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; Beer Batter:; 1 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 cup dark Mexican beer*; Cream Sauce:; 1/3 cup mayonnaise; 2/3 cup Mexican crema** or sour cream; 1 teaspoon grated lemon zest; 2 tablespoons fresh lemon juice; 2 tablespoons water; Salt and freshly ground black pepper; Fish Tacos:; Oil, for frying; 1 cup all-purpose flour; 1 teaspoon salt, plus more for seasoning; 2 pounds skinned halibut cut into 5 by 1/2-inch strips; Fresh ground black pepper; Corn tortillas; 2 cups shredded cabbage; 2 cups tomatillo salsa, optional; Pickled jalapenos, for garnish, optional

Servings: persons

Ingredients
Beer Batter:
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dark Mexican beer*
Cream Sauce:
1/3 cup mayonnaise
2/3 cup Mexican crema** or sour cream
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons water
Salt and freshly ground black pepper
Fish Tacos:
Oil, for frying
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
2 pounds skinned halibut cut into 5 by 1/2-inch strips
Fresh ground black pepper
Corn tortillas
2 cups shredded cabbage
2 cups tomatillo salsa, optional
Pickled jalapenos, for garnish, optional

1
For the Beer Batter:
2
Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
3
For Cream Sauce:
4
Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
5
For the Fish:
6
In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
7
On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
8
Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.

434

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.

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

You need 23 ingredients. The key ingredients include: Ingredients, Beer Batter:, 1 cup all-purpose flour, 1 teaspoon salt, and more.

Yes, Baja Style 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 Style Fish Tacos

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