Regular tacos are tasty and our baked fish tacos are great, but these beer-battered fish tacos take things to a whole new level. We can’t get enough of them and now you can make them in the comfort of your own kitchen! While it’s fine to use sour cream with this dish, one of our favorite parts of it is the Mexican crema we spruce up ourselves. By creating our own sauce, we end up with a refreshingly zesty garnish that really enhances the flavor of the fish; also, if you want to make it spicy, feel free to add some chipotle or adobo sauce to ityou can’t go wrong!
If you want a dish that will transport you to some tropical getaway (at least in your mind), this is the clear winner. Crack open a beer while you cook and get ready for some great flavor!
Baja Fish Tacos
- 3/4 cup Mexican crema or sour cream
- 1/4 cup mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon water
- 1/2 teaspoon lemon zest
- kosher salt and freshly ground pepper, to taste
- 1 cup all-purpose flour
- 1 cup Mexican beer
- 1 teaspoon salt
- freshly ground pepper, to taste
- 2 pounds halibut or cod, cut into small strips
- 2 cups lettuce, shredded
- 1 cup breadcrumbs
- 1/2 teaspoon Old Bay seasoning
- fresh cilantro, garnish
- lime wedges, garnish
- salt and pepper, to taste
- vegetable oil, for frying
- corn tortillas
- For the sauce: mix together the crema, mayonnaise, lemon juice, water, and lemon zest in a bowl and season with salt and pepper. Refrigerate at least 20 minutes before serving.
- In a large bowl, combine flour, beer, salt and pepper to create your batter and mix together until smooth.
- Heat 1/2-inch oil in a large skillet or Dutch oven and bring up to 350º F (when water drops sizzle when you drop them in).
- Create an assembly line with breadcrumbs (seasoned with Old Bay, salt and pepper) in one shallow bowl and beer batter in a second.
Tip: sprinkle some batter into your breadcrumbs to get some yummy extra crunchy bits.
- Dredge each fish strip in the breadcrumbs (pressing firmly so they adhere), shake off excess, then coat completely in the beer batter.
- Carefully lower fish into sizzling oil and cook for 2-3 minutes per side, or until golden brown and cooked through.
- Remove to a paper towel-lined plate to drain and repeat with remaining fish.
- In a small pan, warm up tortillas, then assemble tacos by laying down a strip of lettuce and placing fish on top. Cover with crema and freshly chopped cilantro.
- Garnish with lime wedges and serve immediately.
Recipe adapted from Once Upon A Chef