Beer Battered Fish Tacos with Baja Sauce
We're a SoCal family and we love our fish tacos. This version is the classic Southern California fish taco. If you haven't tried them, you simply must.
Servings: 12 tacos
Ingredients
BAJA SAUCE:
- ½ cup sour cream
- ½ cup mayonnaise
- ½ teaspoon chili powder
- ½ teaspoon cumin powder
- ½ teaspoon oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- 1 small jalapeño pepper, seeded & diced
- ¼ cup freshly squeezed lime juice
- ½ cup chopped fresh cilantro
FISH MARINADE & OIL:
- 16 ounces firm white fish fillet, cut into 1 1/2-inch pieces
- 12 ounces Mexican beer
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- vegetable oil
BEER BATTER:
- 1 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated white sugar
- ½ teaspoon baking powder
- 1 cup Mexican beer
- ½ teaspoon hot sauce
FOR SERVING:
- 12 fresh corn tortillas, warmed
- 1 medium lime, cut into wedges
- ¾ cup shredded queso blanco or Monterey Jack cheese
- 3 cups shredded green cabbage
- ½ medium red onion, cut into strips
Instructions
PREPARE BAJA SAUCE:
- Combine all ingredients; stir well. Refrigerate until ready for use.
MARINATE THE FISH:
- Place fish in a heavy-duty large plastic ziploc bag. Combine bottle of beer and seasonings in a bowl. Pour into a ziploc bag with the fish; seal and chill 2 to 3 hours.
HEAT THE OIL:
- Pour oil to a depth of 1½-inches in a deep skillet or Dutch oven. Heat the oil to 360°F.
PREPARE THE BEER BATTER:
- In a medium bowl, combine the flour, salt, sugar and baking powder. Whisk in 1 cup beer and hot sauce. Drain the fish, discarding the marinade. Coat the fish in batter.
- Cook the fish in batches about 4 minutes, or until done. Drain on paper towels.
- Place 2 to 3 pieces of fish on each tortilla. Squeeze lime wedges over fish; top with remaining ingredients. Drizzle with Baja sauce and serve immediately.
Notes
- Suggested white fish to use for fish tacos: tilapia, snapper, mahi mahi, grouper, flounder, halibut or cod.
Nutrition
Serving: 1taco | Calories: 333kcal | Carbohydrates: 24g | Protein: 11g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 489mg | Potassium: 232mg | Fiber: 2g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 11.6mg | Calcium: 91mg | Iron: 1.2mg