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Baja Style Beer-Battered Fish Tacos with Slaw

Baja Style Beer-Battered Fish Tacos with Slaw

Delicious Baja Style Fish Tacos featuring crispy beer-battered fish and a refreshing slaw, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Main Course
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Fish Ingredients
  • 1 pound White fish fillets (such as cod or tilapia) Fresh fish for frying.
  • 1 cup All-purpose flour For the batter.
  • 1 teaspoon Baking powder Helps the batter to rise.
  • 1 teaspoon Paprika Adds flavor and color.
  • 1/2 teaspoon Garlic powder Enhances the batter flavor.
  • 1/2 teaspoon Salt To taste.
  • 1/4 teaspoon Black pepper To taste.
  • 1 cup Cold sparkling water or club soda For the batter.
  • Vegetable oil For frying.
Slaw Ingredients
  • 2 cups Green cabbage, finely shredded Base for the slaw.
  • 1 cup Red cabbage, finely shredded Adds color and crunch.
  • 1 large Carrot, grated For sweetness and texture.
  • 1/4 cup Fresh cilantro, chopped Adds freshness.
  • 1/4 cup Mayonnaise For the slaw dressing.
  • 1 tablespoon Lime juice Adds acidity to the slaw.
  • Salt and pepper To taste for the slaw.
For Serving
  • 8 pieces Corn tortillas For serving the tacos.
  • 1 lime Lime wedges For garnish.
  • 1 medium Sliced avocado Optional topping.
  • to taste Hot sauce Optional topping.

Equipment

  • Large mixing bowl
  • whisk
  • Skillet or deep fryer
  • Tongs
  • Paper towels
  • Measuring cups and spoons

Method
 

  1. In a large bowl, whisk together flour, baking powder, paprika, garlic powder, salt, and black pepper.
  2. Gradually pour in the cold sparkling water while whisking until the batter is smooth and slightly thick. Let it rest for about 10 minutes.
  3. In a separate bowl, combine green cabbage, red cabbage, grated carrot, and chopped cilantro.
  4. In a small bowl, whisk together mayonnaise, lime juice, salt, and pepper. Pour over the cabbage mixture and toss to combine. Set aside.
  5. Heat about 2 inches of vegetable oil in a skillet or deep fryer to 350°F (175°C).
  6. Dip each fish fillet into the batter, allowing excess to drip off, and carefully place in the hot oil. Fry for 3-4 minutes on each side until golden brown and crispy.
  7. Remove the fish and drain on paper towels to absorb excess oil.
  8. Warm the corn tortillas in a dry skillet over medium heat.
  9. Assemble the tacos by placing a piece of fried fish on each tortilla, topping with slaw, and adding optional avocado and hot sauce. Squeeze fresh lime juice over the top before serving.

Notes

These tacos are best served immediately for maximum crispiness. Customize with your favorite toppings!