Crispy Baja Fish Tacos with Slaw
Crispy beer-battered fish + crunchy cabbage slaw + lime crema on warm tortillas. A weeknight version of the iconic Baja classic, finished with tortilla chips for the full plate.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- ¾ lb white fish fillets (cod, mahi, halibut)
- ½ cup all-purpose flour, divided
- ½ cup Mexican lager or light beer
- 2 cups green cabbage, thinly sliced
- ½ cup crema or sour cream
- 1 whole lime (juiced)
- 8 count warm flour or corn tortillas
Instructions
- 1
Whisk 0.25 cup flour with beer until smooth; season with salt and pepper.
- 2
Pat fish dry. Dredge in remaining flour, shaking off excess.
- 3
Heat 0.5 inch neutral oil in a 12-inch skillet over medium-high until it shimmers.
- 4
Dip floured fish into beer batter, slide into oil, and fry until golden and crispy, 3-4 minutes per side.
- 5
Toss cabbage with crema, lime juice, salt, and pepper until evenly coated.
- 6
Break fish into bite-sized pieces. Warm tortillas, fill with fish and slaw, top with tortilla chips, and serve with lime wedges.
Tools you’ll need
- 12-inch skillet
- whisk
- shallow dish for dredging
- tongs
- shallow bowl for slaw
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