Spicy Baja Fish Tacos
Prep
Cook
Total
Yield 4 servings
Lightly fried cod, is placed into charred corn tortillas, topped with thinly sliced avocado and cabbage and drizzled with a spicy crema sauce.
Ingredients
Batter
- 1 cup all purpose flour
- 12 ounces beer (I used a Mexican beer)
- 2 tablespoons hot sauce
- 1 teaspoon salt
- ½ teaspoon pepper
Crema
- ⅓ cup mayonnaise
- 1 clove garlic, crushed
- ½ teaspoon salt
- ¼ teaspoon pepper
- Juice of 1 lime
- Water for thinning
Fish Tacos
- Oil, for frying
- 1 pound firm white fish such as cod, halibut or tilapia, cut into 1” wide strips. (I used cod)
- 8- Corn tortillas (I char them over an open flame)
- ¼ head of Red cabbage, thinly sliced
- 1 avocado, thinly sliced
Instructions
Batter
- Combine all ingredients into a bowl.
Crema
- Whisk all ingredients into a bowl and place into refrigerator until ready to use.
Fish Tacos
- Place enough oil into a large skillet, about 1 inch in depth. Set over medium heat. Place the handle of a wooden spoon into the oil to check if it’s ready. It’s ready when bubbles begin to appear around the tip of the handle.
- Dip cod into batter and gently place into pan, careful to not over crowd. Fry in oil about 5 minutes, flipping halfway through. Place onto paper towel lined paper and sprinkle with salt. Repeat until all fish has been fried.
- Place cod into corn tortillas and top with red cabbage, avocado slices and drizzle with crema.
Courses Dinner
Cuisine American
Nutrition Facts
Serving Size 4 servings
Amount Per Serving | ||
|---|---|---|
Calories 408 | ||
% Daily Value | ||
Total Fat 15 g | 23% | |
Saturated Fat 1 g | 5% | |
Cholesterol 46 mg | 15% | |
Sodium 1027 mg | 43% | |
Total Carbohydrates 44 g | 15% | |
Dietary Fiber 7 g | 28% | |
Sugars 3 g | ||
Protein 20 g | 40% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/spicy-baja-fish-tacos/