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Two baja fish tacos topped with pico de gallo and garnished with two lime wedges.

Baja Fish Tacos

Mely Martínez
Due to the beer batter, the fried fish in these tacos are light and tender. Paired with pico de gallo and a tangy dressing, it all comes together for a delicious bite.
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Ingredients

Pico de gallo

  • 2 plum tomatoes diced
  • ½ cup chopped white onion
  • 2 serrano peppers chopped
  • 1/3 cup fresh cilantro finely chopped
  • Juice of 1 lime
  • ½ tsp salt

Creamy Dressing

  • 1 chipotle pepper in adobo sauce from the can
  • 1/3 cup Mexican crema or sour cream
  • 1/3 cup mayonnaise
  • 1 tbsp fresh lime juice
  • Salt and black pepper

Batter

  • 1 cup all-purpose flour
  • ½ tsp dried Mexican oregano
  • ½ tsp salt
  • ½ tsp black pepper
  • 1/3 tsp garlic powder
  • 1 bottle or can light beer at room temperature

Instructions
 

To make the pico de gallo:

  • Place the tomatoes, onion, serrano peppers, and cilantro in a medium bowl, then add the lime juice. Add the salt and stir well.

To make the creamy dressing:

  • Add the chipotle pepper to a blender along with the crema, mayonnaise, and the 1 tablespoon lime juice and process until smooth and creamy.
  • Season with salt and black pepper and stir.

To make the batter:

  • Place the 1 cup flour in a medium bowl.
  • Then crush the oregano with your fingers and add it to the flour along with the ½ teaspoon each salt and black pepper and the garlic powder. Mix well.
  • Gently pour a small amount of the beer into the flour while mixing everything with a whisk. (You will NOT need to use the whole bottle/can; just enough to make a batter that has a texture similar to pancake batter.)

To make the tacos:

  • In a large skillet, heat the oil over medium-high heat.
  • While the oil heats up, cut the fish, against the grain, into strips about 4 inches (10 cm) long. Season with salt and black pepper.
  • Place the ½ cup flour on a plate, then proceed to dredge the fish strips in the flour, making sure that they are well coated.
  • Once the oil is hot, dip the floured strips of fish into the batter, coating them completely. Then place them into the oil, working in batches as not to overcrowd the pan.
  • Cook until they are golden brown and crispy, flipping to cook all over, 5 to 6 minutes total. Transfer to a paper towel–lined plate to absorb any excess oil.
Keyword fish, lime, tacos