Ingredients
Scale
- 1.5 lbs firm white fish fillets (cod or tilapia), cut into 1-inch strips
- 1 cup all-purpose flour
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 2 tablespoons fresh lime juice (plus wedges for serving)
- 4 cups shredded green cabbage
- 1 teaspoon chili powder
- 12 small corn or flour tortillas
- 2 cups vegetable oil for frying
Instructions
- Step 1: Prepare the Baja Cream Sauce. In a small bowl, whisk together the mayonnaise, sour cream, chili powder, and 1 tablespoon of the lime juice. Add a splash of water if the sauce is too thick. Refrigerate the sauce until ready to serve.
- Step 2: Make the Fish Batter. Whisk the flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a large bowl. Gradually whisk in approximately 1 cup of cold beer or water until a thin, slightly bubbly batter forms (it should coat the back of a spoon).
- Step 3: Fry the Fish. Heat the vegetable oil in a deep pot or skillet to 375°F (190°C). Dip the fish strips into the batter, letting any excess drip off. Carefully place the battered fish into the hot oil, frying in batches for 3 to 4 minutes per batch until golden brown and cooked through. Drain the fried fish on a wire rack lined with paper towels.
- Step 4: Prepare the Slaw and Tortillas. Toss the shredded cabbage with the remaining 1 tablespoon of lime juice and a pinch of salt. Warm the tortillas on a dry skillet or griddle for about 30 seconds per side until pliable.
- Step 5: Assemble the Tacos. Place 2 to 3 pieces of fried fish on each warmed tortilla. Top generously with the crunchy cabbage slaw, and drizzle liberally with the prepared Baja Cream Sauce. Serve immediately with extra lime wedges.
Notes
- Store leftover fried fish separately in an airtight container for up to 2 days; refrigerate the Baja Cream Sauce and slaw separately to maintain texture and freshness.
- To revive any leftover fried fish, reheat it in a 350°F oven or air fryer for 5-7 minutes instead of the microwave, which will guarantee the batter stays crispy.
- Ensure your fish batter is made with very cold liquid (beer or water) and that your oil temperature stays precisely at 375°F; this stability is key to achieving a light, non-greasy crust.
- For extra flavor complexity, serve the tacos with a side of quick pickled red onions and some fresh cilantro for a final pop of color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American