Description
Delicious and crispy Baja Fish Tacos featuring beer-battered cod, fresh cabbage slaw, and creamy avocado crema for a perfect balance of flavors and textures. Ready in just 35 minutes, this recipe brings a vibrant, festive touch of Mexican cuisine to your table.
Ingredients
Cabbage Slaw
- 1/4 head of purple cabbage, shaved or thinly sliced
- Juice from 1 lime
- Few pinches of kosher salt
- Minced cilantro (quantity estimated: 2 tablespoons)
Avocado Crema
- 1 avocado
- 1/3 cup plain yogurt
- 1 tablespoon mayonnaise
- Juice from 1 lime
- Pinch of kosher salt
Fish Batter and Coating
- 3/4 cup all-purpose flour
- 1/4 cup rice flour
- 2 tablespoons corn starch (for batter)
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1 1/4 cup beer
- 1/4 cup corn starch (for dredging)
Fish and Serving
- 2 pounds cod, cut into 1-inch thick strips about 3-inches long
- Vegetable oil, for frying (about 2 to 3 inches deep in pan)
- Corn or flour tortillas (street taco size)
- Lime wedges, for garnish
- Pico de gallo, for topping
Instructions
- Make the Cabbage Slaw: In a medium bowl, toss together the shaved purple cabbage, minced cilantro, a few pinches of kosher salt, and the juice from 1 lime until well combined. Set aside to marinate slightly.
- Prepare the Avocado Crema: In a small food processor or blender, combine the avocado, yogurt, mayonnaise, a pinch of kosher salt, and juice from 1 lime. Blend until very smooth and creamy. Transfer to a small bowl and cover with plastic wrap pressed directly on the surface to prevent browning. Keep chilled until ready to serve.
- Mix the Fish Batter: In a medium bowl, whisk together the all-purpose flour, rice flour, 2 tablespoons corn starch, paprika, chili powder, garlic powder, onion powder, and salt until evenly combined. Slowly pour in the beer while whisking until the batter is mostly smooth with a few small lumps. Set aside.
- Prepare Fish for Frying: Place the cod strips on a cutting board and season both sides lightly with kosher salt. Pour vegetable oil into a deep, heavy skillet or frying pan until it reaches 2 to 3 inches in depth and heat over medium-high heat until hot but not smoking.
- Dredge and Fry the Fish: Lightly coat each cod strip in the 1/4 cup corn starch, shaking off excess. Immediately dip the fish into the batter, allowing most excess batter to drip off. Carefully place the battered fish strips into the hot oil. Fry for about 2 minutes per side, or until golden brown and crispy. Use tongs to turn the fish. Remove fish from oil and drain on a plate lined with paper towels. While hot, sprinkle the fish lightly with sea salt. Repeat with remaining fish strips.
- Assemble the Tacos: Warm the tortillas slightly. Add a generous scoop of cabbage slaw onto each tortilla, followed by a piece of crispy fried fish. Top with a dollop of avocado crema and some fresh pico de gallo. Garnish with lime wedges and serve immediately while warm.
Notes
- For best results, use fresh cod fillets and keep fish cold until ready to batter.
- Ensure oil temperature is optimal (about 350°F/175°C) for crispy, non-greasy fish.
- Street taco size tortillas are typically 5-6 inches in diameter and perfect for portion control.
- The avocado crema can be made a few hours in advance and stored in the fridge, just ensure it is covered tightly.
- If desired, substitute beer with sparkling water for a non-alcoholic version.
