Baja Fish Tacos

Ingredients

• 1 pound white fish fillets (cod or tilapia), cut into strips
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 12 ounces cold Mexican beer
• 4 cups vegetable oil, for frying
• 2 cups green cabbage, thinly shredded
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• 1/2 cup chipotle mayo
• 12 corn tortillas, warmed
• 1 lime, cut into wedges
• 1/2 cup pico de gallo

Method

1. 1

   Pat the fish strips dry with paper towels and set aside on a plate.

2. 2

   In a large bowl, toss the shredded cabbage with cilantro and lime juice to make the slaw; refrigerate until ready to serve.

3. 3

   In a mixing bowl, whisk together the flour, cornstarch, baking powder, chili powder, garlic powder, salt, and pepper.

4. 4

   Pour in the cold beer and whisk just until combined into a smooth, slightly thin batter; some small lumps are fine.

5. 5

   Heat the vegetable oil in a large stock pot or deep skillet to 375°F.

   10:00 · Heat oil
6. 6

   Dip each fish strip into the batter, letting excess drip off, then carefully lower into the hot oil.

7. 7

   Fry the fish in batches of 4 to 5 pieces, turning once, until golden brown and crisp, about 3 to 4 minutes per batch.

   3:00 · Fry fish
8. 8

   Transfer fried fish to a wire rack or paper towel-lined plate to drain while frying the remaining batches.

9. 9

   Warm the corn tortillas in a dry skillet over medium heat, about 20 seconds per side.

10. 10

    Assemble tacos by placing 2 to 3 pieces of fried fish on each tortilla, then top with cabbage slaw, chipotle mayo, and pico de gallo.

11. 11

    Serve immediately with lime wedges on the side.