Crispy Baja Fish Tacos with Zesty Spicy Cabbage Slaw
These Crispy Baja Fish Tacos are a delightful homage to the vibrant culinary culture of Baja California. Bursting with flavor and texture, they feature tender cod fillets coated in a light, crispy batter, fried to golden perfection. Paired with a zesty spicy cabbage slaw, these tacos are dressed with a creamy salsa-mayo blend that elevates each bite. Perfect for a casual lunch or dinner, they are sure to impress your family and friends. Served with fresh lime wedges and your favorite beer, like Pacifico, these tacos will transport you straight to the sunny shores of California.
N/A
Servings
600
Calories
10
Ingredients
Ingredients
salsa
1 cup (ready to use)
mayonnaise
1/3 cup (ready to use)
vegetable oil
for deep frying (heated in Dutch oven)
beer
3/4 cup, plus 2-3 tablespoons (for batter and optional extra)
all-purpose flour
3/4 cup (for batter)
salt
1/2 teaspoon (for batter)
cod fish fillet
1 - 1 1/4 lb (cut into 2-inch cubes)
corn tortillas
8 (for serving)
coleslaw mix
4 cups (for slaw)
lime wedges
8 (for serving)
Instructions
1
In a small bowl, combine the salsa and mayonnaise, mixing well until smooth. Set aside to allow the flavors to meld.
2
In a Dutch oven or deep skillet, heat vegetable oil over medium-high heat until it reaches 375°F (190°C). It's essential to ensure the oil is hot enough for optimal frying.
3
While the oil is heating, whisk together the beer, flour, and salt in a medium bowl until you achieve a smooth and lump-free batter.
4
Using a fork, dip each piece of cod into the batter, ensuring it is evenly coated. Carefully add the battered fish to the hot oil in two batches, being cautious not to overcrowd the pan. Fry until the fish turns golden brown and crispy, approximately 4 minutes per batch.
5
Once cooked, remove the fish with a slotted spoon and place it on paper towels to drain excess oil. Keep warm in a low oven if necessary.
6
In a dry skillet over medium heat, warm each corn tortilla for about 1-2 minutes on each side, until soft and pliable. Stack them on a plate and keep warm.
7
To assemble each taco, place two warm corn tortillas on four individual plates. Top each tortilla with 1/2 cup of spicy cabbage slaw.
8
Drizzle 2 tablespoons of the salsa-mayo mixture over the slaw, followed by the crispy fish pieces. Serve immediately with lime wedges on the side for an extra burst of flavor.
Nutrition Information
32.5
Fat
45
Carbs
27.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Baja Fish Tacos?
They are a culinary homage to Baja California featuring crispy beer-battered cod fillets, spicy cabbage slaw, and a salsa-mayo blend.
What type of fish is used in this recipe?
The recipe calls for 1 to 1.25 pounds of cod fish fillets.
How should the fish be cut for the tacos?
The cod fillets should be cut into 2-inch cubes.
What is the ideal temperature for frying the fish?
The vegetable oil should reach a temperature of 375°F (190°C) before frying.
What ingredients are in the fish batter?
The batter is made by whisking together beer, all-purpose flour, and salt.
How long does it take to fry the fish?
The fish should be fried for approximately 4 minutes per batch until golden brown and crispy.
How is the taco sauce prepared?
Combine 1 cup of salsa and 1/3 cup of mayonnaise in a small bowl until smooth.
What kind of slaw is used?
The recipe uses 4 cups of coleslaw mix to create a zesty spicy cabbage slaw.
How do you warm the corn tortillas?
Warm each tortilla in a dry skillet over medium heat for 1-2 minutes on each side until soft.
How many calories are in a serving?
Each serving contains approximately 600 calories.
What is the protein content per serving?
There are 27.5 grams of protein per serving.
How much fat is in this recipe?
The recipe contains 32.5 grams of fat per serving.
How many carbohydrates are in each serving?
There are 45 grams of carbohydrates per serving.
How many corn tortillas are needed?
The recipe requires 8 corn tortillas.
How much salsa is needed for the recipe?
You will need 1 cup of ready-to-use salsa.
What kind of oil is recommended for deep frying?
Vegetable oil is recommended for deep frying the fish.
How much beer is required for the batter?
The recipe uses 3/4 cup of beer, plus 2-3 optional extra tablespoons.
How much flour is used in the batter?
The batter requires 3/4 cup of all-purpose flour.
What is the serving suggestion for lime?
Serve the tacos immediately with 8 lime wedges on the side.
How many fish pieces are fried at once?
The fish should be fried in two batches to avoid overcrowding the pan.
How do you ensure the fish stays warm while the rest is cooking?
You can keep the fried fish warm in a low oven if necessary.
How much slaw should be placed on each taco?
Top each tortilla with approximately 1/2 cup of spicy cabbage slaw.
How much sauce goes on each taco?
Drizzle 2 tablespoons of the salsa-mayo mixture over the slaw in each taco.
What tools are needed to fry the fish?
A Dutch oven or a deep skillet along with a slotted spoon is needed.
What beer is suggested as a beverage pairing?
A beer like Pacifico is suggested to accompany these tacos.
Is the batter supposed to be lumpy?
No, the beer, flour, and salt should be whisked until the batter is smooth and lump-free.
How do you apply the batter to the fish?
Use a fork to dip each piece of cod into the batter to ensure it is evenly coated.
What is the texture of the finished fish?
The fish should be tender on the inside and have a light, crispy batter on the outside.
How many ingredients are in this recipe total?
The recipe consists of 10 primary ingredients.
Can I use a different type of fish?
While cod is recommended, other white fish fillets could potentially be used for these Baja-style tacos.