FOOD
Beer-Battered Baja Fish Tacos
Some days call for perfectly fried fish topped with creamy Baja sauce and jicama slaw on a warm tortilla.
FOOD
Beer-Battered Baja Fish Tacos
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
Beer-Battered Baja Fish Tacos with Mango Jicama Slaw
- Slice fish into 1/2-inch-thick strips; set aside while preparing beer batter.
- 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.
- Set aside to rest for about 10 minutes, keep cold.
- In a large skillet over medium heat, add about 2 inches of oil for frying. Heat to 350 degrees.
- Working in batches, dip each fish strip in prepared beer batter and fry until golden brown and cooked through, about 2 to 3 minutes. Drain on a paper towel-lined plate, spritz with lime juice and season with salt.
- To prepare tacos, top tortillas with warm fish, then a spoonful of mango jicama slaw, pickled onions and drizzle of baja sauce.
- Serve with lime wedges, cilantro and jalapeño slices.
Quick Red Onion Pickle
- In a saucepan, add all the ingredients and stir to incorporate. Bring mixture to a boil.
- Turn down to a simmer and cook for about 10 minutes until onions begin to soften.
- Remove from heat and allow to cool slightly before placing in a jar or airtight container. Store in refrigerator for about a week.
Mango Jicama Slaw
- Place all ingredients in a bowl and toss to combine.
- Cover and place in refrigerator until ready to eat.
Creamy Baja Sauce
- In a small bowl, add all ingredients; mix well. Refrigerate for up to 1 week.