Beer-Battered Baja Fish Tacos with Chipotle Crema and Charred Lime Slaw

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Light, crispy beer-battered fish tucked into warm corn tortillas with a smoky chipotle crema and a crunchy cabbage slaw brightened with quick-pickled jalapeño. A charred lime squeeze at the end adds the signature Baja smokiness that ties everything together.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 58 gCarbs
• 7 gFiber
• 6 gSugar
• 32 gProtein
• 780 mgSodium
• 720 mgPotassium
• 220 mgCalcium
• 4 mgIron
• 35 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the pickled slaw

• 1/2 small red onion, thinly sliced
• 1/2 cup warm water
• 1/4 cup white vinegar
• 1 tsp granulated sugar
• 1/2 tsp kosher salt
• 1 jalapeño, thinly sliced into rings
• 2 cups shredded green cabbage
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice

For the chipotle crema

• 1/2 cup Mexican crema or sour cream
• 2 tablespoons mayonnaise
• 2 chipotle peppers in adobo, finely minced
• 1 tablespoon adobo sauce from the can
• 1 tablespoon fresh lime juice
• 1/4 teaspoon kosher salt

For the beer-battered fish

• 1 lb skinless cod or halibut fillets, patted dry and cut into 3-inch strips
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1 cup cold light lager beer
• Vegetable oil, for frying (about 1.5 inches deep)

For assembly

• 8 small corn tortillas
• 2 limes, halved
• 1 ripe avocado, sliced
• 1/3 cup crumbled cotija cheese
• Fresh cilantro leaves, for serving

Directions

1. Make the quick pickle: stir warm water, vinegar, sugar, and salt in a small bowl until dissolved. Add the red onion and jalapeño rings and let stand 15 minutes. Drain well.
2. Toss the shredded cabbage with the pickled onion, jalapeño, cilantro, and lime juice in a medium bowl. Season to taste with salt and set aside.
3. Whisk together the crema, mayonnaise, minced chipotle peppers, adobo sauce, lime juice, and salt in a small bowl until smooth and streak-free. Cover and chill until ready to use.
4. Heat 1.5 inches of oil in a heavy pot or Dutch oven to 350°F (175°C), using a thermometer to monitor.
5. In a large bowl, whisk the flour, cornstarch, baking powder, smoked paprika, garlic powder, and salt. Pour in the cold beer and whisk just until combined; small lumps are fine and a cold batter is key for crispness.
6. Working in batches, dip the fish strips in the batter to coat, let excess drip off, and gently lower into the hot oil. Fry 3 to 4 minutes, turning once, until deep golden and the fish flakes easily. Transfer to a wire rack (not paper towels) and keep warm in a 200°F oven.
7. Place the lime halves cut-side down in a dry cast-iron skillet over high heat and char until blackened in spots, about 90 seconds. Warm the tortillas on a comal or directly over a gas flame for about 10 seconds per side.
8. To assemble, spread a generous spoonful of chipotle crema down the center of each tortilla, top with a piece of fried fish, a tangle of slaw, a few avocado slices, a sprinkle of cotija, and cilantro leaves. Serve immediately with a charred lime half for squeezing over the top.

Cook’s Notes

• Keep the batter as cold as possible; even a few ice cubes stirred in helps if your kitchen is warm, which yields a lighter, crispier crust.
• Maintain oil temperature between 340 and 360°F. Too cool and the batter absorbs oil and turns greasy; too hot and it browns before the fish cooks through.
• Drain fried fish on a wire rack instead of paper towels so steam doesn't soften the bottom crust.
• The crema develops deeper flavor if made a few hours (or up to 2 days) ahead and refrigerated in a covered container.
• For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free flour blend and use a gluten-free lager; the cornstarch already in the recipe helps with crunch.

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