Baja Fish Tacos

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Whisk the soured cream, mayonnaise, lime zest and juice, and chipotle paste with a pinch of salt. Toss a third of it through the cabbage, onion and coriander and set the rest aside for drizzling.

   Mark done

2. Pat the fish strips very dry and season them.

   Mark done

3. Whisk the flour, cornflour, baking powder, paprika, cayenne and salt together, then whisk in the cold lager until just combined — a few lumps are fine and preferable.

   Mark done

4. Heat the oil to 185°C / 365°F.

   Mark done

5. Dip the fish strips in the batter, let the excess run off for a second, and lower into the oil. Fry three or four at a time for 3 to 4 minutes until deep gold and crisp.

   Mark done Start 3 min timer

6. Drain on a rack and season immediately with salt.

   Mark done

7. Warm the tortillas on a dry pan for 20 seconds a side.

   Mark done

8. Build each taco with slaw first, then fish, then a drizzle of chipotle crema and a squeeze of lime. Serve immediately.

   Mark done

Chef’s Tips

• Keep the batter ice cold — sit the bowl in ice water if your kitchen is warm.
• Slaw on the bottom acts as insulation and stops the tortilla going soggy.
• Fish too thin will overcook before the batter browns. Aim for 2 cm strips.

Common Substitutions & Variations

• Lemon is the everyday swap for limes in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• A cold Pacifico with lime, or a paloma
• Serve with black beans and grilled corn
• Finish with lime sorbet

Storage & Reheating

Fried fish does not keep. The crema and slaw hold 2 days refrigerated, so prep those ahead and fry to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.