Whether you're a seafood lover or simply craving a taste of coastal cuisine, these Baja Fish Tacos are sure to satisfy your cravings and leave you wanting more.
Baja Fish Tacos
Posted by : Capp'n Finley / On : May 14, 2024
Baja Fish Tacos
Rated 3.0 stars by 1 users
Category
Seafood
Cuisine
Mexican
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
These Baja Fish Tacos are a delightful combination of crispy, golden-brown halibut fillets nestled in warm, soft corn tortillas. With each bite, you'll experience the satisfying crunch of the perfectly fried fish, followed by the fresh crunch of shredded cabbage and the bright flavors of pico de gallo. The creamy drizzle of crema or sour cream adds a luscious texture, while a squeeze of lime adds a refreshing zing that ties everything together. Each bite bursts with a harmony of flavors and textures, making these tacos a true delight for the taste buds. Whether you're a seafood lover or simply craving a taste of coastal cuisine, these Baja Fish Tacos are sure to satisfy your cravings and leave you wanting more.
Ingredients
-
1 lb halibut fillets, cut into strips
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beer (such as lager or pilsner)
- Vegetable oil for frying
- 8 small corn tortillas
- 2 cups shredded cabbage or coleslaw mix
- 1 cup pico de gallo
- 1/2 cup crema or sour cream
- 1 lime, cut into wedges
- Fresh cilantro leaves for garnish
Ingredients
For the fish
For the tacos
Directions
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth. Let the batter rest for 10 minutes.
- Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
- While the oil is heating, pat the halibut fillets dry with paper towels. Dip each fillet into the batter, coating it completely, then carefully place it into the hot oil. Fry the fish in batches until golden brown and cooked through, about 3-4 minutes per side. Remove the cooked fish to a paper towel-lined plate to drain excess oil.
- Warm the corn tortillas by heating them in a dry skillet or over an open flame until lightly charred and pliable.
- To assemble the tacos, place a few pieces of fried halibut on each tortilla. Top with shredded cabbage, pico de gallo, and a drizzle of crema or sour cream. Squeeze a wedge of lime over each taco and garnish with fresh cilantro leaves.
- Serve the Baja Fish Tacos immediately, with additional lime wedges on the side.
Recipe Note
Cod can be used for the fish as well.
