Mexican · Main · Medium
Fish Tacos
Crispy battered fish tucked into warm corn tortillas with crunchy slaw, crema, and lime. Baja sunshine in every bite.
The whole recipe in 60 seconds
Fish Tacos, in 5 ideas
- Ice cold batter hitting hot oil is what makes the crust shatteringly crisp
- A wire rack keeps the bottoms crispy; paper towels make them soggy
- Corn tortillas are traditional and their flavor stands up to the fried fish
- Chipotle crema (sour cream plus adobo) is the classic Baja topping
- Any firm white fish works; even shrimp is great in the same batter
What you need
Ingredients
- 1.5 lbs cod or halibut, cut into strips
- 1 cup flour
- 1 tsp baking powder
- 1 cup cold lager or sparkling water
- 1 tsp cumin
- 1 tsp paprika
- Oil, for frying
- 12 corn tortillas
- 2 cups shredded cabbage
- 1/2 cup sour cream
- 2 limes, cut into wedges
- Cilantro and hot sauce, for serving
How to make it
Directions
- Whisk flour, baking powder, cumin, paprika, salt, and the cold lager into a batter.
- Heat 2 inches of oil to 350 F.
- Dip fish strips in batter and fry 3 to 4 minutes until deep golden. Drain on a rack.
- Toss cabbage with a squeeze of lime and salt.
- Warm the tortillas directly over a gas flame or in a dry skillet.
- Build tacos: fish, slaw, crema, cilantro, lime, and hot sauce.
Money saver. Buy the family pack of tortillas and freeze them in stacks of 6 with parchment between; they thaw in minutes.