Crispy Baja Fish Tacos with Beer Batter
Experience the flavors of Baja California with these Crispy Baja Fish Tacos. This healthier take on the beloved beer-battered fish showcases tender tilapia fillets coated in a savory, light batter that delivers a satisfying crunch without the guilt. Perfectly paired with fresh shredded cabbage and zesty pico de gallo or salsa, these tacos make for a delightful main dish or a fun addition to your next taco night. Enjoy a taste of the coast right from your kitchen with this easy-to-follow recipe.
N/A
Servings
250
Calories
13
Ingredients
Ingredients
beer
3/4 cup (select a light lager or ale.)
all-purpose flour
1/2 cup (sifted.)
whole wheat pastry flour
1/4 cup (sifted.)
salt
1/2 teaspoon (to taste.)
dried oregano
1/4 teaspoon (dried.)
dry mustard
1/4 teaspoon (for flavor.)
cayenne pepper
1/4 teaspoon (for heat.)
fresh ground pepper
1/4 teaspoon (to taste.)
tilapia fillets
1 - 1 1/4 lb (or any mild white fish, skin removed.)
canola oil
3 tablespoons (for cooking.)
whole wheat tortillas
12 (6-inch) (or flour tortillas.)
green cabbage
2 - 3 cups (shredded, or use packaged coleslaw mix.)
pico de gallo
1/2 - 1 cup (or salsa for topping.)
Instructions
1
In a blender, combine the beer, all-purpose flour, whole wheat pastry flour, salt, oregano, dry mustard, cayenne pepper, and black pepper. Blend until smooth, ensuring to scrape down the sides as needed.
2
Transfer the beer batter to a shallow baking dish and add the tilapia fillets, turning to coat each piece thoroughly with the batter.
3
Heat 1 tablespoon of canola oil in a large nonstick skillet over medium-high heat. Once hot, carefully add one-third of the battered fish to the pan, ensuring they are not overcrowded.
4
Cook the fish for 3 to 4 minutes on each side, or until golden brown and crispy. Use a fish spatula to flip the fillets gently.
5
Once cooked, transfer the fish to a plate and keep warm in a low oven (around 200°F) while you repeat the cooking process with the remaining batches. Add 1 tablespoon of oil to the pan and cook half of the remaining fish, then cook the final batch with the last tablespoon of oil.
6
To assemble the tacos, warm the whole wheat or flour tortillas. Layer each tortilla with a piece of crispy fish, a generous handful of shredded cabbage, and a spoonful of pico de gallo or salsa.
7
Serve immediately and enjoy the vibrant flavors!
Nutrition Information
10g
Fat
26g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Crispy Baja Fish Tacos with Beer Batter.
What kind of fish is best for these tacos?
Tilapia fillets are used, but any mild white fish with the skin removed works well.
How much fish is needed for the recipe?
You will need 1 to 1.25 lbs of tilapia fillets.
What type of beer is recommended for the batter?
A light lager or ale is the best choice for the beer batter.
What are the nutritional values per serving?
Each serving contains 250 calories, 10g of fat, 26g of carbohydrates, and 15g of protein.
How do you make the beer batter?
Combine beer, all-purpose flour, whole wheat pastry flour, salt, oregano, dry mustard, cayenne, and black pepper in a blender until smooth.
Is this a healthy version of fish tacos?
Yes, it is a healthier take on beer-battered fish, offering a satisfying crunch without the guilt.
How many tortillas are required?
The recipe calls for 12 six-inch whole wheat or flour tortillas.
What type of flour is used in the batter?
A combination of 1/2 cup all-purpose flour and 1/4 cup whole wheat pastry flour is used.
How much oil is used for cooking the fish?
A total of 3 tablespoons of canola oil is used, added 1 tablespoon at a time for each batch.
What spices are included in the batter?
The batter includes salt, dried oregano, dry mustard, cayenne pepper, and fresh ground black pepper.
How long should the fish cook on each side?
Cook the fish for 3 to 4 minutes per side until golden brown and crispy.
How do you keep the fish warm while cooking in batches?
Keep the cooked fish on a plate in a low oven set at approximately 200°F.
What toppings are suggested for these Baja tacos?
The tacos are layered with shredded green cabbage and pico de gallo or salsa.
How much cabbage is needed?
You should use 2 to 3 cups of shredded green cabbage or a packaged coleslaw mix.
What equipment is needed to blend the batter?
A blender is recommended to ensure the batter is smooth and well-mixed.
How do you prepare the fish for the batter?
Transfer the batter to a shallow dish and turn the fillets to coat each piece thoroughly.
What is the heat level of this recipe?
The recipe has a slight heat from 1/4 teaspoon of cayenne pepper.
Can I use flour tortillas instead of whole wheat?
Yes, you can use either 6-inch whole wheat or flour tortillas.
How many batches should the fish be cooked in?
The fish should be cooked in three separate batches to avoid overcrowding the skillet.
What kind of skillet is recommended for frying?
A large nonstick skillet is recommended for cooking the fish.
What tools are best for flipping the fish?
A fish spatula is recommended to flip the fillets gently.
Where do the flavors of this recipe originate from?
The recipe is inspired by the flavors of Baja California.
How much pico de gallo is used?
Between 1/2 and 1 cup of pico de gallo or salsa is used for topping.
What is the texture of the fish batter?
The batter is light and savory, delivering a satisfying crunch.
How much beer is in the recipe?
The recipe uses 3/4 cup of beer.
What is the preparation for the flours?
Both the all-purpose and whole wheat pastry flours should be sifted.
Are these tacos served warm?
Yes, the tortillas should be warmed and the fish kept warm before immediate serving.
What is the total number of ingredients?
There are 13 ingredients listed for this recipe.
What is the primary cooking method for the fish?
The fish is pan-fried in a skillet over medium-high heat.