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Fish Tacos Baja Style
Crispy beer-battered fish in corn tortillas with chipotle mayo, shredded cabbage and fresh pico de gallo.
Ingredients
Instructions
Mix flour, baking powder and beer into a smooth batter, rest 10 minutes.
Mix mayonnaise with chipotles and lime juice for chipotle mayo.
Mix tomatoes, jalapeño, coriander and lime juice for pico de gallo.
Heat oil to 180C, dip fish in batter and fry in batches 3-4 minutes until golden.
Drain fish on paper towel.
Warm tortillas in a dry pan.
Fill each tortilla with cabbage, fish, pico de gallo and chipotle mayo.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
