Baja-Style Fish Tacos with Chipotle Crema

Baja-Style Fish Tacos with Chipotle Crema ingredients

• 0.5 cup mayonnaise
• 1 tbsp chipotle in adobo sauce
• 1 tbsp lime juice
• 2 cups green cabbage
• 0.25 cup red onion
• 0.25 cup fresh cilantro
• 2 tbsp lime juice
• 0.25 tsp salt
• 1.5 lbs cod or tilapia fillets
• 1 cup all-purpose flour
• 0.25 cup cornstarch
• 1 tsp baking powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.75 cup cold beer (or club soda)
• 3 cups vegetable oil
• 12 corn or flour tortillas

How to make Baja-Style Fish Tacos with Chipotle Crema

1. Prepare the Chipotle Crema: In a small bowl, whisk together the 1/2 cup mayonnaise, 1 tablespoon chipotle in adobo sauce, and 1 tablespoon lime juice until smooth. Taste and adjust seasoning or heat as desired. Cover and refrigerate until ready to use.
2. Prepare the Cabbage Slaw: In a medium bowl, combine the 2 cups shredded green cabbage, 1/4 cup thinly sliced red onion, and 1/4 cup chopped fresh cilantro. Drizzle with 2 tablespoons lime juice and season with 1/4 teaspoon salt. Toss to combine thoroughly. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
3. Prepare the Fish: Pat the 1.5 lbs cod or tilapia fillets very dry with paper towels to ensure a crispy batter. Cut the fish into 1-inch wide strips, about 3-4 inches long.
4. Make the Batter: In a large bowl, whisk together the 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Gradually pour in 3/4 cup cold beer (or club soda), whisking just until combined and mostly smooth; a few small lumps are fine. Do not overmix.
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 350-375°F (175-190°C) on a deep-fry thermometer. If you don't have a thermometer, a small drop of batter should sizzle immediately and float to the surface.
6. Fry the Fish: Working in batches to avoid overcrowding the pot, dip each fish strip into the batter, letting any excess drip off. Carefully lower the battered fish into the hot oil. Fry for 3-5 minutes, turning once, until golden brown and cooked through (internal temperature of 145°F or 63°C). Remove the fried fish with a slotted spoon and place on a wire rack set over a paper towel-lined baking sheet to drain. Lightly season with a pinch of salt immediately after frying.
7. Warm the Tortillas: While the fish fries, warm the 12 corn or flour tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or heating them individually in a dry skillet over medium heat for 20-30 seconds per side until pliable.
8. Assemble the Tacos: To build each taco, place a piece of crispy fish on a warm tortilla. Top with a generous spoonful of the prepared cabbage slaw, then drizzle with chipotle crema. Serve immediately and enjoy!

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