What’s the best fish to use for Baja fish tacos?

Cod works especially well because it’s mild, flaky, and cooks quickly inside the batter. Other mild white fish like haddock or pollock are good substitutes if they’re fresh and cut into even strips. Avoid oily fish, which can overpower the light batter and sauce.

Why is my beer batter falling off the fish?

This usually means the oil isn’t hot enough or the batter is too thick. The oil should sizzle immediately when the fish goes in, and the batter should drip easily before frying. If the batter clings but doesn’t puff right away, give the oil more time to heat.

Can I make Baja fish tacos ahead of time?

These tacos are best eaten right after frying, when the fish is still crisp. You can prepare the slaw and chipotle sauce a few hours ahead and refrigerate them, but fry the fish just before serving. Reheating fried fish will soften the crust.

Are Baja fish tacos supposed to be spicy?

They’re meant to be smoky and lightly warm, not overwhelmingly hot. The heat mainly comes from the chipotle chiles in the sauce, and you can easily control it by using fewer chiles or less adobo sauce. The tacos should still taste balanced and fresh.

Foolproof Baja Fish Tacos with Shatter-Crisp Crunch

Description

Crispy beer-battered cod tucked into warm corn tortillas with tangy red cabbage slaw and smoky chipotle sauce. A fresh, coastal-style taco dinner that stays light, crunchy, and balanced.

Ingredients

Scale

1 1/2 pounds skinless cod, cut into strips
5 cups shredded red cabbage
3 tablespoons minced red onion
1/2 cup chopped fresh cilantro
3 tablespoons cider vinegar
1 1/2 teaspoons vegetable oil
1/2 teaspoon salt
3/4 cup mayonnaise
2 tablespoons fresh lime juice
2 to 3 chipotle chiles in adobo plus 1 to 2 teaspoons sauce
1 large garlic clove
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 cup beer
Vegetable oil for frying
12 small corn tortillas
Lime wedges for serving

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Instructions

Prepare the cabbage slaw and set it aside so the flavors can meld.
Blend the mayonnaise, lime juice, chipotle chiles, adobo sauce, and garlic until smooth.
Whisk together the flour, salt, pepper, and beer until a loose batter forms.
Heat oil in a skillet until it sizzles immediately when batter is dropped in.
Dip cod strips into batter and fry in batches until golden and crisp.
Drain briefly on paper towels without stacking.
Assemble tacos with sauce, slaw, fish, and a squeeze of lime.

Notes

Keep oil hot between batches to prevent greasy fish.
Adjust chipotle amount to control heat.
Serve immediately for best texture.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Frying
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 577
Sugar: 4
Sodium: 1025
Fat: 16
Saturated Fat: 1
Unsaturated Fat: 14
Trans Fat: 0
Carbohydrates: 66
Fiber: 7
Protein: 39
Cholesterol: 73