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

  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.
  3. Set aside to rest for about 10 minutes, keep cold.
  4. In a large skillet over medium heat, add about 2 inches of oil for frying. Heat to 350 degrees.
  5. 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.
  6. To prepare tacos, top tortillas with warm fish, then a spoonful of mango jicama slaw, pickled onions and drizzle of baja sauce.
  7. Serve with lime wedges, cilantro and jalapeño slices.

Quick Red Onion Pickle

  1. In a saucepan, add all the ingredients and stir to incorporate. Bring mixture to a boil.
  2. Turn down to a simmer and cook for about 10 minutes until onions begin to soften.
  3. 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

  1. Place all ingredients in a bowl and toss to combine.
  2. Cover and place in refrigerator until ready to eat.

Creamy Baja Sauce

  1. In a small bowl, add all ingredients; mix well. Refrigerate for up to 1 week.