How to Make Authentic Baja-Style Fish Tacos

 

“There are only two kinds of people: those who like fish tacos and those who have never tried one.” – my older brother Ron

Crispy, Beer Battered Perfection

Growing up in San Diego in the 80s, we made regular surf trips into northern Baja. Eventually, we would crash at a buddy’s place in Estero Bay, just south of Ensenada. The plan usually involved surfing Baja Malibu, K38, La Fonda, San Miguel, or Sal Si Puedes, then loading up on fish tacos in town.

There was a fish taco stand near the church in the center of Ensenada that always seemed packed. The tacos were fried, slathered in white sauce, topped with shredded cabbage, hit with spicy salsa, and finished with a squeeze of lime. I would order taco after taco until I could not eat any more.

I try to replicate that feeling with the tacos I make today. Crispy beer battered fish, slightly spicy creamy slaw, and lime crema. It is hard to beat.

A Few Strong Opinions

1. If you are thinking about using a flour tortilla, please reconsider. Flour torillas are for midwest potlucks. Corn tortillas are the real deal.
2. Beer battered and fried is the move. Grilled fish tacos can be good, but it is not the same thing.

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What Kind of Fish Is Best for Fish Tacos

Any firm white fish works great. Once it is battered, fried, and finished with crema and lime, it all comes together. Halibut holds up well. Rock cod is a reliable option. Today I am using lingcod because my son dropped off a bag of fillets and I am not going to argue with that.

Does Beer Make Batter Crispy

Beer keeps the crust light and airy instead of heavy. The carbonation helps, and the natural sugars help it brown. I usually reach for a Pacifico because that was the beer of choice in Baja.

Instructions

1. Cut the fish into short strips or chunks and season lightly with salt and black pepper. For extra crunch, dust lightly with cornstarch.
2. Make the garlic lime crema by blending the ingredients until smooth. Taste and adjust the lime and heat.
3. Make the citrus slaw by tossing the ingredients in a bowl until coated.
4. Make the batter by whisking flour, cumin, cayenne, coriander, granulated garlic, oregano, and a pinch of salt. Whisk in the beer until smooth.
5. Heat oil to 365°F. Hot oil is the key to crisp fish. Work in small batches so the temperature stays up.
6. Dip fish into batter and fry until golden and crispy, about 3 to 4 minutes. Salt as soon as it comes out.
7. Serve in warm corn tortillas. Add slaw, crema, cilantro, avocado, a squeeze of lime, Cotija, and hot sauce.

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Ingredients

• 1 1/4 lb firm white fish, cut into chunks
• Salt and black pepper
• Cornstarch, optional for dusting
• 1 1/2 cups all purpose flour
• 1/2 tsp ground cumin
• 1/2 tsp ground cayenne
• 1/2 tsp ground coriander
• 1/2 tsp granulated garlic
• 1 tsp dried oregano
• 1 bottle beer (12 oz)
• Vegetable oil for frying
• Corn tortillas, warmed
• Cilantro, red onion, radishes, lime wedges
• Cotija cheese, crumbled

Garlic Lime Crema

• 1 cup mayo
• 1/2 cup sour cream
• 2 garlic cloves
• 1 tbsp lime zest
• 2 tbsp lime juice
• 1/2 tsp cayenne
• 1/4 tsp salt

Citrus Slaw

• 4 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 tbsp lime juice
• 1/4 cup avocado oil
• 1/4 cup chopped cilantro
• Pinch salt and black pepper

At Uroko, we respect the ocean that feeds us. Catch what you need, follow the rules, and take care of the water so it continues to give back. If you have a recipe or story to share, send it our way.

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