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Baja Fish Tacos
These Baja Fish Tacos are made with crispy beer-battered fish and topped with crisp slaw, pico de gallo, and a perfectly creamy fish taco sauce.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Course:
Main Course
Cuisine:
Mexican , Tex-Mex
Ingredients
- 1 pound mahi mahi
- ¼ cup cornstarch
Beer Batter
- ½ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon chili powder
- ½ cup beer cold (use a light beer)
Tacos
- 8 white corn tortillas
- cabbage or use our Fish Taco Slaw
- ½ cup Pico de Gallo
- ¼ cup queso fresco crumbled
Fish Taco Sauce
- ½ cup mayonnaise
- ½ cup sour cream
- 2 teaspoons hot sauce
- 2 teaspoons lime juice freshly squeezed
- ½ teaspoon garlic powder
- salt to taste
Instructions
Fish Taco Sauce
- Combine the mayonnaise and sour cream in a small bowl. Stir until well combined and smooth
- Add the hot sauce, lime juice and garlic powder. Taste and adjust as needed. Cover and refrigerate until ready to assemble tacos.
Cup of Yum
Baja Fish Tacos
- Prepare a large baking sheet with a wire rack on top and set aside.
- Heat the oil: pour approximately 1/2 an inch of oil into a dutch oven or heavy bottomed pot. Heat over high heat, oil will be approximately 375 degrees F. Since it’s shallow it’s hard to take the temperature, but the oil will appear to shimmer when it’s hot enough.
- Prepare the batter: add the cornstarch to a small bowl. In a medium size bowl add the flour, baking powder, salt and chili powder. Pour in the cold beer and stir until just combined.
- Prepare the fish: Cut the fish into strips, 1/2 inch by 2-3 inches. Pat the mahi mahi dry and dip into the cornstarch shaking off the excess.
- Working in batches, dip the fish into the beer batter, scraping off the extra.
- Carefully lower the fish into the hot oil and let fry for approximately 2 minutes, then turn and continue frying the other side an additional 1-2 minutes
- Remove the fish from the oil and place on the wire rack.
- Continue working until all the fish is fried.
- Assemble the tacos: heat the corn tortillas on the stovetop until lightly charred on the edges or just until warm and pliable.
- Layer the tortillas with coleslaw or cabbage, fried fish, pico de Gallo, crumbled queso fresco, and a drizzle of fish taco sauce.
Nutrition Information
Calories
346kcal
(17%)
Carbohydrates
48g
(16%)
Protein
27g
(54%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
88mg
(29%)
Sodium
728mg
(30%)
Potassium
606mg
(17%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
437IU
(9%)
Vitamin C
2mg
(2%)
Calcium
136mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 27g | 54% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 88mg | 29% |
| Sodium | 728mg | 30% |
| Potassium | 606mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 136mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.