Serves 8
50 min
Baja Style Fish Tacos
Recipe GLPR6faa3efcdd9732
Crispy beer-battered halibut strips served in warm corn tortillas with a tangy lemon crema sauce, shredded cabbage, and your choice of tomatillo salsa and pickled jalapeños. This classic Baja-style preparation creates an irresistibly golden, crunchy exterior while keeping the fish tender and moist inside. Perfect for a casual dinner or gathering.
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Ingredients
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dark Mexican beer
1/3 cup mayonnaise
2/3 cup Mexican crema or sour cream
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons water
Salt and black pepper to taste
Oil for frying
2 pounds halibut, skinned and cut into strips 5 by 1/2 inch
8 corn tortillas, warmed
2 cups shredded cabbage
2 cups tomatillo salsa (store-bought or homemade), optional
Pickled jalapeños, for garnish, optional
Directions
Prepare the beer batter by whisking together flour, salt, and black pepper in a medium bowl. Slowly add the dark Mexican beer while whisking continuously until you achieve a smooth batter with no lumps. Allow the batter to rest at room temperature for 15 minutes so the starches can fully hydrate.
While the batter rests, prepare the lemon crema sauce by combining the mayonnaise and Mexican crema in a separate medium bowl. Whisk until well blended, then add the grated lemon zest, fresh lemon juice, and water. Whisk until smooth, then season with salt and pepper to your taste. This sauce can be made up to 3 days in advance and stored in the refrigerator.
Pour enough neutral oil into a large skillet to reach a depth of 1 inch. Place the skillet over medium heat and bring the oil to 350°F, using a deep-fry thermometer to verify the temperature. You can also test readiness by inserting the handle of a wooden spoon into the oil—it should sizzle immediately when it makes contact.
Combine the flour and salt on a large plate or shallow dish. Pat the halibut strips dry with paper towels, then season them generously all over with salt and black pepper. Coat each piece in the flour mixture, shaking off any excess.
Working in batches to avoid overcrowding, dip the flour-coated halibut strips into the beer batter, making sure they are completely covered on both sides. Carefully place them into the hot oil and fry until the exterior becomes deep golden brown and the fish is cooked through, about 5 minutes per batch. The fish is safely cooked through when it flakes easily when tested with a fork or reaches an internal temperature of 145°F.
Transfer the cooked fish pieces to a paper towel-lined plate to drain excess oil. Keep the finished batches warm while you complete frying the remaining fish.
To assemble the tacos, warm the corn tortillas, then place a few halibut strips in the center of each tortilla. Drizzle generously with the lemon crema sauce, top with shredded cabbage, and finish with tomatillo salsa and pickled jalapeños if desired. Serve immediately while the fish is still warm and crispy.
