Beer-Battered Baja Fish Tacos with Mango Jicama Slaw

Some days call for perfectly fried fish topped with creamy Baja sauce and jicama slaw on a warm tortilla.

Ingredients

Beer-Battered Baja Fish Tacos with Mango Jicama Slaw

  • 1 pound firm white fish fillet (such as halibut, sea bass)
  • 1 cup cake flour
  • 6 tablespoons cornstarch
  • 1 tablespoon kosher salt
  • 1 tablespoon baking powder
  • 1 teaspoon ancho chili powder
  • 1 cup Mexican beer, cold
  • Canola oil, for frying
  • 2 teaspoons kosher salt, for sprinkling
  • Half a lime
  • Warm flour or corn tortillas
  • Cilantro leaves
  • Jalapeño, thinly sliced
  • Lime wedges

Quick Red Onion Pickle

  • 1 1/2 cups rice wine vinegar
  • 1 cup water
  • 1 cup red onion, thinly sliced
  • 1 tablespoon kosher salt
  • 1 tablespoon granulated sugar

Mango Jicama Slaw

  • 1/2 cup mango, small diced
  • 1/2 cup jicama, small diced
  • 1 cup napa cabbage, shredded
  • 1 lime, zested and juiced
  • 1 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil

Creamy Baja Sauce

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 chipotle pepper in adobo sauce
  • Juice of half a lime

Steps

  1. Slice fish into 1/2-inch-thick strips; set aside while preparing beer batter.
  2. Fill a large bowl with ice water. Place a medium bowl over. In medium bowl, whisk together 1 cup cake flour, cornstarch, salt, baking powder and ancho chili powder. Whisk in beer until a batter forms.

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