Crispy Baja Fish Tacos

Beer-battered fish, cool slaw, and lime in warm tortillas

Crispy Baja fish tacos bring the beach to your table: flaky cod in a light beer batter, piled into warm corn tortillas with crunchy slaw and a drizzle of crema. The batter stays crisp thanks to ice-cold beer and a hot skillet, and the whole thing comes together in about 30 minutes. It is a fun, fresh dinner for anyone who loves fish and a squeeze of lime.

Ingredients

• 1 lb cod or tilapia, cut into strips
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 cup cold beer or sparkling water
• 1 tsp cumin, plus salt and pepper
• 2 cups shredded green cabbage
• 8 corn tortillas
• 1/2 cup Mexican crema
• 1 lime, cut into wedges
• Hot sauce, for serving

Instructions

1. Whisk flour, baking powder, cumin, salt, pepper; stir in cold beer.
2. Toss cabbage with lime juice and salt; chill while oil heats to 375F.
3. Pat fish dry, dip in batter, fry 3-4 minutes until golden.
4. Drain on a rack; season immediately with salt.
5. Warm tortillas, layer slaw, fish, crema, and hot sauce.
6. Serve right away with lime wedges.

Nutrition

This recipe works out to about 385 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.

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