Baja Fish Tacos

Golden crispy fish with a shattering batter, cool crunchy slaw, and smoky chipotle crema in warm tortillas. These Baja-style fish tacos bring the sunny Mexican coast straight to your kitchen.

Prep time

25 mins

Cook time

20 mins

Total time

45 mins

Servings

4 servings

Calories

610

Ingredients

• 600g firm white fish, such as cod or halibut, cut into strips
• 120g all-purpose flour
• 60g cornstarch
• 1 tsp baking powder
• 1 tsp salt, plus more to taste
• 240ml cold sparkling water
• 8 small flour tortillas
• 200g shredded cabbage
• 120ml sour cream
• 1 chipotle pepper in adobo, minced
• 1 lime, cut into wedges
• Oil, for frying

Instructions

1. Pat the fish strips dry and season lightly with salt. Whisk the flour, cornstarch, baking powder, and salt in a bowl, then whisk in the cold sparkling water until you have a thin, lump-free batter. Rest for 10 minutes.
2. Pour 5cm of oil into a heavy pot and heat to 180°C (350°F). Stir the minced chipotle into the sour cream with a squeeze of lime to make the crema.
3. Dip each fish strip in the batter, letting the excess drip off, and lower carefully into the hot oil. Fry in batches for 4 to 5 minutes, turning once, until deep golden and crisp.
4. Lift the fish onto a wire rack set over a tray and sprinkle immediately with salt so it sticks to the hot crust.
5. Warm the flour tortillas in a dry skillet until soft and pliable.
6. Fill each tortilla with shredded cabbage and two pieces of crispy fish, then drizzle with chipotle crema, add cilantro and a squeeze of lime, and serve at once.

Pro tips

• The batter must be cold and the oil hot; that contrast is what makes the coating shatteringly crisp.
• Do not overcrowd the fryer or the oil temperature drops and the coating turns greasy.
• Rice flour can replace half of the all-purpose flour for an even lighter, crunchier crust.
• Assemble the tacos just before serving so the fish stays crunchy.

Frequently asked questions