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Fish Tacos with Baja Slaw
Crispy beer-battered fish tacos with creamy Baja cabbage slaw and chipotle crema. Draining the fried fish briefly on a rack rather than paper towel keeps the batter crisp all the way round instead of going soggy on one side.
Total time
30 min
Prep
15 min
Cook
15 min
Difficulty
medium
Cuisine
Mexican
comfortseafoodtacos
Ingredients
1 lbwhite fish fillet (cod or tilapia)
1 cupall-purpose flour
1 cupbeer
1 tspcumin
oilfor frying
2 cupscabbage, shredded
¼ cupmayonnaise
2 tbsplime juice
1 tspsugar
½ cupsour cream
2 tbspchipotle in adobo, minced
corn tortillasto serve
avocado and cilantroto serve
Instructions
1
Whisk flour, beer, cumin into batter. Dip fish; fry at 375°F until crispy. Drain.
2
Toss cabbage with mayo, lime, and sugar for slaw.
3
Mix sour cream and chipotle for crema.
4
Warm tortillas; fill with fish and slaw. Top with crema, avocado, and cilantro.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
699
Protein
7.3g
Fat
56.6g
Carbs
38.3g
Fiber
4g
Sodium
486mg
Reviews
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