Crispy beer-battered white fish nestled in warm corn tortillas, topped with tangy cabbage slaw and a drizzle of zesty lime crema. Baja vibes at home.
Prep Time
20 minutes
Cook Time
15 minutes
Servings
4
Category
Mexican
🧾 Ingredients
Fish
- 1 lb cod or mahi-mahi fillets, cut into strips
- 1 cup all-purpose flour
- 1/2 cup beer (lager works great)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Vegetable oil for frying
Slaw
- 2 cups shredded purple cabbage
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced
- 2 tablespoons lime juice
Lime Crema
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1 clove garlic, minced
- Salt to taste
To Serve
- 8 small corn tortillas
- Lime wedges
- Hot sauce
👨🍳 Instructions
Steps
-
Make the slaw — Toss cabbage, cilantro, jalapeño, and lime juice together in a bowl. Season with salt and set aside.
-
Prepare the crema — Whisk sour cream, lime juice, garlic, and salt together. Refrigerate until ready to serve.
-
Batter the fish — Mix flour, cumin, paprika, and a pinch of salt. Whisk in the beer until smooth. The batter should be thick enough to coat the back of a spoon.
-
Fry the fish — Heat 2 inches of oil to 375°F. Dip fish strips in batter, letting excess drip off. Fry in batches for 3–4 minutes until golden and crispy. Drain on paper towels.
-
Warm the tortillas — Heat tortillas in a dry skillet or over an open flame for 15–20 seconds per side.
-
Assemble — Place crispy fish in tortillas, top with cabbage slaw, drizzle with lime crema, and serve with lime wedges and hot sauce.