Description
Crispy, tangy Baja fish tacos with a bright citrus slaw and creamy chipotle mayo, perfect for quick weeknight dinners.
Ingredients
- 1 lb white fish (such as cod, tilapia, or pollock), cut into 8–10 bite-sized strips
- 1 cup all-purpose flour (substitute rice flour or GF blend for gluten-free)
- 1 tsp ground cumin
- 1 tsp smoked paprika (or regular paprika)
- 1 tsp chili powder (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 1 cup vegetable oil (for frying)
- 8 corn tortillas (warmed)
- 1 cup citrus slaw
- 1 avocado, sliced
- 1/2 cup spicy chipotle mayo
Instructions
- Pat the fish dry with paper towels and cut into strips about 3–4 inches long. Season lightly with salt and pepper.
- Whisk together the flour, cumin, paprika, chili powder, and salt in a shallow bowl.
- Pour oil into a heavy skillet to a depth of about 1/2 inch for frying. Heat over medium-high until the oil reaches 350–375°F (175–190°C).
- Dredge each fish strip in the flour mixture, shaking off excess.
- Fry the fish until golden and crisp, about 3–4 minutes per side. Transfer cooked fish to a wire rack.
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos: place fish on each tortilla, top with citrus slaw, avocado slices, and chipotle mayo. Serve immediately.
Notes
For a puffier batter, swap flour for beer. Always keep oil temperature in check for crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican