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Fish Tacos with Chipotle Slaw
Baja-style crispy beer-battered fish tacos topped with a smoky chipotle slaw and crema. Frying the battered fish at a steady 180°C is what sets the batter into a crisp, bubbled shell fast, keeping the fish inside moist rather than overcooked by the time the crust browns.
Ingredients
Instructions
Make batter; dip fish; fry at 180°C until golden.
Make chipotle slaw.
Warm tortillas.
Fill tortillas with fish and slaw; drizzle crema; squeeze lime.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
