Crispy Beer Battered Fish Tacos (Baja Style) – A Flavorful

Crispy Beer Battered Fish Tacos (Baja Style) bring the vibrant flavors of coastal Mexico right to your kitchen. These tacos are made with perfectly crispy, golden-brown beer-battered fish, topped with fresh cabbage slaw and a tangy creamy sauce. Whether you’re planning a taco night or want to impress guests with a flavorful seafood dish, these Baja-style fish tacos are easy to make and absolutely delicious. With the crunch of the batter and the freshness of the toppings, they’ll quickly become a family favorite!

INGREDIENTS :

For the Beer Battered Fish

• 1 lb white fish fillets (cod, tilapia, or haddock work well)
• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cold beer (preferably a light lager)
• Vegetable oil, for frying

For the Baja Slaw

• 2 cups shredded cabbage (green or a mix of green and purple)
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Creamy Sauce

• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon hot sauce (optional, for a spicy kick)
• Salt, to taste

For the Tacos

• 8 small soft flour or corn tortillas
• Lime wedges, for serving
• Fresh cilantro, for garnish

How to Make Crispy Beer Battered Fish Tacos (Baja Style)

INSTRUCTIONS :

1. Prepare the slaw: In a large bowl, combine the shredded cabbage, chopped cilantro, lime juice, salt, and pepper. Toss until evenly coated. Set aside to let the flavors meld.
2. Make the creamy sauce: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, hot sauce (if using), and salt. Taste and adjust seasoning as needed. Set aside.
3. Prepare the beer batter: In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Slowly pour in the cold beer and stir until smooth and slightly thick. The batter should be thick enough to coat the back of a spoon but still runny enough to dip the fish.
4. Fry the fish: Heat about 2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Dip each fish fillet into the beer batter, ensuring it is well-coated. Carefully lower the battered fish into the hot oil and fry for 3-4 minutes, or until golden brown and crispy. Remove the fish from the oil and place on a paper towel-lined plate to drain excess oil.
5. Assemble the tacos: Warm the tortillas in a dry skillet or microwave. Place 2-3 pieces of crispy fish onto each tortilla. Top with a generous spoonful of Baja slaw and drizzle with the creamy sauce.
6. Serve: Garnish with fresh cilantro and serve with lime wedges on the side. Enjoy your crispy beer battered fish tacos immediately!

NOTES :

• Substitutions: You can substitute the fish with any firm white fish, such as mahi-mahi or snapper. If you prefer a healthier option, you can also grill the fish instead of frying it.
• Make it spicy: For an extra kick, add more hot sauce to the creamy sauce or sprinkle some chili powder or cayenne pepper over the fish before serving.
• Vegetarian version: Replace the fish with crispy battered cauliflower for a delicious vegetarian version of these tacos.
• Serving suggestions: These fish tacos are perfect with a side of Mexican rice, guacamole, or a refreshing mango salsa.

NUTRITION FACTS (Per Taco)

• Calories: 300
• Protein: 20g
• Carbs: 25g
• Fat: 15g
• Fiber: 3g

Conclusion :

Crispy Beer Battered Fish Tacos (Baja Style) are the ultimate way to enjoy the flavors of Baja California. With their crunchy batter, fresh slaw, and creamy sauce, they’re the perfect blend of textures and flavors. Easy to make and full of deliciousness, these tacos will have you feeling like you’re at a beachside cantina. Try this recipe today for a fun and tasty meal that’s sure to please everyone at the table!