Name: Baja Style Fish Tacos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: Mexican
Ingredients: For the beer batter:; 1 cup Mexican beer; 1 cup all purpose flour; ½ tsp freshly ground black pepper; 1 tsp salt; For the cream sauce:; 2 tbsp fresh lemon juice; 2/3 cup sour cream; 1/3 cup mayonnaise; 2 tbsp water; 1 tsp lemon zest, grated; Salt and freshly ground black pepper to taste; For the fish tacos:; 2 lb halibut, skinned and sliced into 5’’x1/2’’ strips; 1 cup all purpose flour; 2 cup tomatillo salsa; 2 cups cabbage, shredded; Pickled jalapenos, as required; 1 tsp salt; Freshly ground black pepper; Vegetables oil, for deep-frying; Corn tortillas

Jump to Recipe

These Baja style fish tacos are reminiscent of the type of Mexican fish tacos that you would find in the Cabo area of Baja California.

Baja fish tacos

These are very traditional fish tacos with a tasty cream sauce and cabbage.

Serve with salsa and guacamole or avocado on the side.

Baja Style Fish Tacos

Yield: 8

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Mexican Baja Fish Tacos with traditional sour cream sauce and cabbage.

Ingredients

For the beer batter:
1 cup Mexican beer
1 cup all purpose flour
½ tsp freshly ground black pepper
1 tsp salt
For the cream sauce:
2 tbsp fresh lemon juice
2/3 cup sour cream
1/3 cup mayonnaise
2 tbsp water
1 tsp lemon zest, grated
Salt and freshly ground black pepper to taste
For the fish tacos:
2 lb halibut, skinned and sliced into 5’’x1/2’’ strips
1 cup all purpose flour
2 cup tomatillo salsa
2 cups cabbage, shredded
Pickled jalapenos, as required
1 tsp salt
Freshly ground black pepper
Vegetables oil, for deep-frying
Corn tortillas

Instructions

To make the beer batter, place the flour in a medium mixing bowl and stir in a dash of salt and ground black pepper to mix well.
Pour in beer in a steady stream while whisking it into the dry mixture at the same time until all of it is used to form a uniform, smooth batter; let it stand for 15 minutes.
To make the cream sauce, pour the sour cream and mayo into a clean medium bowl and add a splash each of water and lemon juice into it.
Sprinkle the grated lemon zest over them and stir them all together until well combined.
Stir in a dash each of seasonings to mix well and set aside until required.
To prepare the fish filling, pour oil into a large, deep-bottomed skillet so that it stands about an inch from the base and heat it to 350 degrees over high heat, as indicated by an instant read thermometer.
Spread the flour in a large, shallow dish and stir in a pinch of salt to season.
Rub more salt and ground black pepper all over the fish strips and transfer them onto the plate with seasoned flour.
Toss them well to dredge evenly and shake off any excess.
Lower the dredged fish strips into the beer batter, few at a time, until well coated and dip them into the hot oil to deep-fry for 5 minutes, or until the fish is cooked through and its coating turns golden brown.
Drain it out into a plate, lined with absorbent papers and keep warm until all the fish strips are fried.
To assemble the tacos, arrange few fish strips along the middle of a tortilla and top it up with a dollop of cream sauce.
Sprinkle the shredded cabbage over it and spoon in the tomatillo salsa on top.
Finish it off with few pickled jalapenos over the salsa and place it onto a large serving platter.
Make rest of the tacos similarly and serve them right away on that serving platter.