Baja Fish Tacos with Chipotle Crema

Baja Fish Tacos with Chipotle Crema ingredients

• 0.5 cup Mayonnaise
• 0.25 cup Sour cream
• 1 to 2 Chipotle peppers in adobo sauce
• 1 tbsp Lime juice
• 1 minced Garlic clove
• 2 cups Green cabbage
• 1 cup Red cabbage
• 0.25 cup Cilantro
• 2 tbsp Lime juice
• 0.25 tsp Salt
• 1 cup All-purpose flour
• 0.25 cup Cornstarch
• 1 tsp Baking powder
• 1 tsp Smoked paprika
• 0.5 tsp Garlic powder
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1 cup Mexican lager beer or sparkling water
• 1.5 lbs Cod or Tilapia fillets
• 3 cups Vegetable oil
• 12 small Corn tortillas
• 4 Lime wedges

Watch how to make Baja Fish Tacos with Chipotle Crema

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Baja Fish Tacos with Chipotle Crema

1. Prepare the Chipotle Crema: In a small bowl, whisk together 0.5 cup mayonnaise, 0.25 cup sour cream, 1-2 finely chopped chipotle peppers in adobo sauce plus 1 teaspoon adobo sauce, 1 tablespoon lime juice, and 1 minced garlic clove. Cover and refrigerate until serving to allow flavors to meld.
2. Prepare the Cabbage Slaw: In a medium bowl, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 0.25 cup chopped cilantro, 2 tablespoons lime juice, and 0.25 teaspoon salt. Toss to combine, cover, and refrigerate.
3. Prepare the fish: Pat the 1.5 lbs of cod or tilapia strips completely dry with paper towels. Season lightly with salt and pepper.
4. Make the fish batter: In a large bowl, whisk together 1 cup all-purpose flour, 0.25 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon smoked paprika, 0.5 teaspoon garlic powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Gradually pour in 1 cup chilled Mexican lager beer or sparkling water, whisking until just combined but still slightly lumpy.
5. Heat the frying oil: Pour 3 cups vegetable oil into a large heavy-bottomed pot or Dutch oven. Heat over medium-high heat until it reaches 350°F (175°C). You can test with a drop of batter; it should sizzle immediately.
6. Fry the fish: Working in batches, dip each fish strip into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes per batch, turning once, until golden brown and cooked through.
7. Drain the fish: Use a slotted spoon or spider to remove the fried fish from the oil. Transfer to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Keep warm in a low oven (200°F/95°C) while you fry the remaining batches.
8. Warm the tortillas: Lightly char 12 small corn tortillas directly over a gas flame for 10-15 seconds per side, or heat them in a dry skillet over medium-high heat for 30 seconds per side until pliable and lightly browned. Stack them and wrap in a clean kitchen towel to keep warm.
9. Assemble the tacos: Place 2-3 pieces of fried fish in the center of each warmed tortilla. Top generously with the prepared cabbage slaw and a drizzle of the chipotle crema.
10. Serve immediately with extra lime wedges on the side for squeezing over the tacos, offering a bright, fresh finish.

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