Baja Fish Tacos with Chipotle Crema
Instructions
- 1
Cut fish into strips about 3 inches long and 1 inch wide. Pat dry with paper towels and season lightly with salt and pepper.
- 2
In a large bowl, whisk together flour, cornmeal, baking powder, cumin, paprika, garlic powder, and salt.
- 3
Gradually whisk in beer until you have a smooth batter that coats the back of a spoon. Let rest for 10 minutes.
- 4
Meanwhile, make the chipotle crema by mixing sour cream, mayonnaise, minced chipotle peppers, and a squeeze of lime juice. Season with salt to taste.
- 5
In a small bowl, toss shredded cabbages with lime juice and a pinch of salt. Let marinate while you cook the fish.
- 6
Heat oil in a deep pot or Dutch oven to 375°F (190°C). The oil should be at least 2 inches deep.
- 7
Working in batches, dip fish pieces in batter, letting excess drip off, then carefully lower into hot oil.
- 8
Fry for 3-4 minutes, turning once, until golden brown and crispy. Transfer to a paper towel-lined plate.
- 9
Warm corn tortillas on a griddle or directly over a gas flame until pliable and lightly charred.
- 10
To assemble tacos, place 2-3 pieces of fried fish on each tortilla, top with cabbage slaw, drizzle with chipotle crema, add pico de gallo, and garnish with cilantro.
- 11
Serve immediately with lime wedges on the side.
Chef's Note
"The key to authentic Baja-style fish tacos is the beer batter - it creates an incredibly light and crispy coating. For the best results, make sure your oil temperature stays consistent at 375°F, and don't overcrowd the pot when frying. The contrast between the hot, crispy fish and cool, tangy toppings is what makes these tacos irresistible!"
