Baja Fish Tacos
Crispy beer battered fish topped with Baja sauce in a flour tortilla
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Mexican
- 1 fillet tilapia
- 4 flour or corn tortillas
- 1/2 cup shredded cabbage
- 1/4 cup cotija cheese
- 1/2 cup Pico de Gallo
- Juice of 1 lime
- 1/4 cup sour cream
- 1-2 chipotles in abobo + 1/2 Tbsp adobo sauce
- 1/4 cup flour
- 1 tsp cornstarch
- 1/2 tsp chile power
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup Mexican beer
Heat a large skillet over medium heat on your stovetop then make the beer batter. In a small mixing bowl add flour, cornstarch, chile powder, salt and pepper. Stir until all combined and then add in the beer. Stir until all the dry ingredients are absorbed and you have a smooth batter.
Cut up the tilapia into bite sized pieces. The goal is to have 3 pieces of fish per taco but this all depends on the size of your tilapia fillet. Add the tilapia to the beer batter and stir until the fish is coated on all four sides.
Pour some canola oil into your skillet so that you have about a 1/2 inch of oil filling the pan. Test that the oil is heated by splashing a few drops of water from your fingers into the pan and having it sizzle. Add the fish to the pan and fry for about 3-4 minutes until golden brown and crispy. Flip over and do the same for the other side. Remove from pan when cooked and place on a plate with a paper towel to absorb extra grease.
Make the baja sauce by dicing up 1-2 chipotle peppers in adobo depending on how spicy you like it. Add the chipotles and a little of the adobo sauce to a small bowl with the sour cream. Add the juice of 1 lime and stir all together.
Now you are ready to assemble the tacos. Heat your tortillas for 15 second in the microwaves. Add 3-4 pieces of fish to each taco and then add all the toppings. I like to add a fresh squeeze of lime to top it all off so recommend having some small lime wedges to serve along with the tacos.
Keyword baja sauce, fish tacos