Food Blog for all Food Lovers

Baja Fish Tacos


I love fish tacos, and this recipe is super easy for any skill level and everyone will love it. I used Halibut and it worked perfectly. This particular batch is beer-battered fish – but you can grill them also for a healthier option. Up to you! 

Ingredients

 

Beer Batter: 

– 1 cup all-purpose flour

– 1 teaspoon salt

– 1/2 teaspoon ground black pepper

– 1 cup dark Mexican beer (I was out of dark so I used Corona Light and it tasted great!) 

 

Cream Sauce: 

– 1/2 cup mayonnaise **I used Greek Yogurt and was great!

– 2/3 cup Mexican crema or sour cream

– 1 teaspoon grated lemon zest

– 2 tablespoons fresh lemon juice

– 2 tablespoons water

– salt and freshly ground black pepper 

** You can add other spices to make the sauce have a little kick to it if you like spicy 

 

Fish Tacos: 

– Oil, for frying

– 1 cup all-purpose flour

– 1 teaspoon salt, plus more for seasoning

– 2 pounds skinned halibut cut into 5 by 1/2 inch strips 

– Freshly ground black pepper 

– Corn tortillas

– 2 cups shredded cabbage

– 2 cups tomatillo salsa (store-bought or homemade) for garnish, optional

– 1 cup pico de Gallo (recipe included) for garnish, optional

 


Directions

 

For the Beer Batter: 

– Mix the flour, salt, and pepper in a medium bowl. Gradually add the beer while whisking. Set aside and let the batter rest for 15 minutes before using.

 

For the Cream Sauce: 

– Add the mayonnaise and crema (or sour cream) to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated). 

 

For the Fish: 

 

– In a large skillet, over medium heat, add enough oil to reach a depth of 1 inch. Heat the oil until a deep-fry thermometer registers 350 degrees F. Or when the end of a wooden spoon sizzles when inserted into the oil 😉 

-On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oi
l until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain. 

 

– Make tacos with the tortillas and fish and top each with cream, shredded cabbage, salsa and pico de Gallo if desired.  


**Use a cold Mexican beer like a Negra Modelo or a XX Equis. I was ut today so I used Corona Light and it worked great 

** Mexican Crema is Mexico’s version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream (which I did) 

 

 

 

*** See good side pairings 

Never Miss a Recipe

Subscribe to get our latest recipes by email.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit