Description
These Beer-Battered Baja Fish Tacos are a flavorful and crispy delight featuring tender tilapia fillets dipped in a zesty beer batter and fried to golden perfection. Paired with a fresh lime-cabbage slaw, pickled red onions, and creamy avocado, these tacos offer a vibrant taste of Baja California perfect for a casual meal or gathering.
Ingredients
Scale
Pickled Onions
- 2 tablespoons lime juice (fresh, from 1 lime)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 small red onion, thinly sliced
Slaw
- 3 tablespoons sour cream
- 3 tablespoons lime juice (fresh, from 1 lime)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 small green cabbage (about 1 pound, halved, cored, and thinly sliced)
- 1 jalapeño, seeded and chopped or sliced thin
- 1/2 cup cilantro, chopped
Batter
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon chili powder
- 1 teaspoon baking powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 large egg, beaten
- 1 cup beer (such as Corona, Tecate, or another lighter beer)
Fish & Tacos
- Canola oil (for frying, about 1/2 inch in skillet)
- 1 pound tilapia fillets, cut crosswise into 3/4-inch-thick strips
- 8 corn tortillas (flour tortillas can be substituted)
- Avocado, to garnish
- Limes, to squeeze over tacos
Instructions
- Pickle the onions: Squeeze 2 tablespoons of fresh lime juice into a small bowl, stir in 1/4 teaspoon salt and 1/4 teaspoon pepper, then add the thinly sliced red onions. Toss to coat and set aside, stirring occasionally while you prepare the other components.
- Prepare the slaw: In a large bowl, combine 3 tablespoons sour cream with 3 tablespoons fresh lime juice. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper, then add the thinly sliced cabbage, chopped jalapeño, and chopped cilantro. Toss well and set aside to let flavors meld.
- Make the batter: In a large bowl, whisk together flour, cornstarch, chili powder, baking powder, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper. Remove 1/4 cup of this dry mixture and set it aside on a large plate for dry coating. Whisk the beaten egg and beer into the remaining flour mixture until smooth to form the batter.
- Heat the oil: Add about 1/2 inch of canola oil to a cast iron skillet or deep skillet. Heat over medium for about 5 minutes until the oil reaches approximately 350°F. Test by sprinkling a drop of water into the oil; it should sizzle and jump. Place a cooling rack over a rimmed baking sheet nearby to drain the cooked fish.
- Fry the fish: Working in batches, lightly coat each piece of tilapia with the reserved dry flour mixture, shaking off excess. Then dip each piece into the beer batter, letting the excess drip off. Carefully place fish strips into the hot oil and fry for 1-2 minutes until the batter turns golden, then flip and cook another 1-2 minutes until fish is opaque and cooked through. Transfer to the cooling rack to drain.
- Optional tortilla frying: If desired, use the leftover hot oil to fry the tortillas for about 30 seconds per side for a crispier taco shell. Drain on paper towels. Alternatively, warm the tortillas covered in the microwave.
- Assemble the tacos: Layer fried fish, slaw, pickled onions, and sliced avocado on each tortilla. Squeeze fresh lime juice over the top and add additional sour cream or Mexican crema if desired. Serve immediately, optionally alongside a refreshing horchata.
Notes
- Use a light beer such as Corona or Tecate for the batter to achieve a crisp, flavorful coating.
- Make sure oil temperature stays around 350°F for perfect frying; too low will result in greasy fish.
- Work in batches to avoid overcrowding the skillet and lowering the oil temperature.
- If you prefer less heat, omit the jalapeño or reduce the cayenne pepper in the batter.
- Leftover battered fish is best served immediately for maximum crispness.
- Avocado adds creaminess and balances the spicy, tangy flavors in the tacos.
- Try serving with fresh lime wedges and a cold beverage for an authentic Baja experience.
