Baja Fish Tacos: Battered, Fried, Delicious
This Baja fish tacos recipe serves up mahi mahi coated with beer batter and fried golden, topped with crunchy slaw and homemade creamy fish taco sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chilipeppermadness.com.
Cooking tools:
- Deep-fry thermometer
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Paper towel
- Plate
Ingredients
- ½ cup mayo
- ½ cup Mexican crema (or use sour cream)
- 1 tablespoon lime juice (about ½ a small lime)
- 1 teaspoon of your favorite hot sauce (sriracha is great here)
- 1 teaspoon garlic powder (or 1-2 fresh cloves, minced)
- Pinch of salt
- 1 cup all-purpose flour
- 1 teaspoon cayenne (or use paprika for a milder heat)
- 1 teaspoon garlic powder
- ½ teaspoon baking powder
- ½ teaspoon salt + more for finishing
- 2/3 cup Mexican lager (+ more as needed)
- 1 quart canola or vegetable oil
- 1 pound firm white fish fillets (I used mahi mahi, but try any firm white fish, such as cod or halibut)
- 8 corn tortillas (warmed)
- 2 cups finely shredded cabbage
- 1 avocado (thinly sliced)
- Jalapeno slices (optional, for some heat and flavor)
- Fresh chopped cilantro
- Extra limes
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