Baja Fish Tacos: Battered, Fried, Delicious - Chili Pepper Madness
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.
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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