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Video recipe

About this recipe

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Recipe highlight

Why you’ll love it

Crunchy golden fish, crisp cabbage, smoky chipotle-lime crema, avocado, and warm corn tortillas create irresistible Baja-style tacos with bold texture in every bite. 🌮

Ingredients

• Fish 🐟
• 🐟 600 g firm white fish fillets, such as cod, hake, pollock, or tilapia, cut into thick strips (1.32 lb) seafood
• 🍋 30 ml fresh lime juice (2 tbsp / 1 fl oz)
• 🧂 ½ tsp fine sea salt
• ⚫ ¼ tsp ground black pepper
• Crispy batter ✨
• 🌾 120 g all-purpose flour (1 cup / 4.2 oz) gluten
• 🌽 40 g cornstarch (⅓ cup / 1.4 oz)
• 🥄 1 tsp baking powder
• 🌶️ 1 tsp smoked paprika
• 🌿 ½ tsp ground cumin
• 🧄 ½ tsp garlic powder
• 🧂 ½ tsp fine sea salt
• 💧 240 ml very cold sparkling water or Mexican lager (1 cup / 8 fl oz)
• 🫒 Neutral oil, for frying
• Cabbage slaw 🥬
• 🥬 250 g finely shredded green cabbage (4 cups / 8.8 oz)
• 🥕 80 g carrot, grated (¾ cup / 2.8 oz)
• 🌿 20 g fresh cilantro, roughly chopped (½ cup / 0.7 oz)
• 🍋 30 ml fresh lime juice (2 tbsp / 1 fl oz)
• 🫒 15 ml olive oil (1 tbsp / 0.5 fl oz)
• 🍯 1 tsp agave syrup or honey
• 🧂 ¼ tsp fine sea salt
• Chipotle-lime crema 🌶️
• 🥛 180 g Mexican crema, sour cream, or thick Greek yogurt (¾ cup / 6.3 oz) dairy
• 🌶️ 20 g chipotle pepper in adobo, finely chopped (1 tbsp / 0.7 oz)
• 🍋 20 ml fresh lime juice (1 tbsp + 1 tsp / 0.7 fl oz)
• 🧄 1 small garlic clove, finely grated
• 🧂 1 small pinch fine sea salt
• 💧 15–30 ml cold water, as needed (1–2 tbsp / 0.5–1 fl oz)
• To finish 🍽️
• 🌮 12 small corn tortillas
• 🥑 1 large ripe avocado, sliced
• 🌸 4 radishes, thinly sliced
• 🌿 Fresh cilantro
• 🌶️ Sliced jalapeños
• 🧀 Crumbled cotija or feta cheese, optional dairy
• 🍋 Lime wedges

Preparation

• 1 Marinate the fish 🐟 Pat the fish completely dry and cut it into thick strips. Place it in a bowl with lime juice, salt, and black pepper, then leave it to marinate for 10 minutes while preparing the slaw and crema.
• 2 Prepare the cabbage slaw 🥬 Combine the cabbage, carrot, and cilantro in a large bowl. Add the lime juice, olive oil, agave syrup, and salt, then toss thoroughly and set aside so the cabbage softens slightly while remaining crisp.
• 3 Mix the chipotle-lime crema 🌶️ Stir together the crema, chipotle pepper, lime juice, garlic, and salt. Add cold water gradually until the sauce is smooth and thin enough to drizzle while still remaining creamy.
• 4 Heat the tortillas 🌮 Warm the corn tortillas in a dry skillet for approximately 20 seconds per side until soft and flexible. Stack them beneath a clean kitchen towel to keep them warm.
• 5 Heat the frying oil 🫒 Pour approximately 4 cm of neutral oil into a heavy saucepan or deep skillet. Heat the oil to 180°C (355°F). Place a wire rack over a tray for draining the cooked fish.
• 6 Prepare the batter ✨ Whisk the flour, cornstarch, baking powder, smoked paprika, cumin, garlic powder, and salt in a bowl. Pour in the very cold sparkling water or lager and whisk briefly until combined. A few small lumps are fine.
• 7 Coat the fish 🐟 Remove the fish from the marinade and pat it lightly with paper towels. Dip each piece into the batter, allowing excess batter to drip back into the bowl.
• 8 Fry until golden 🔥 Carefully lower several fish pieces into the hot oil without overcrowding the pan. Fry for 3–4 minutes, turning when necessary, until deeply golden, crisp, and cooked through.
• 9 Drain and season ✨ Transfer the fried fish to the wire rack and immediately season it with a small pinch of salt. Allow the oil to return to temperature before frying the next batch.
• 10 Assemble the tacos 🌮 Place a little cabbage slaw in each warm tortilla. Add one or two pieces of crispy fish, avocado slices, radishes, jalapeño, cilantro, and crumbled cheese when using.
• 11 Add the crema and serve 🍽️ Drizzle the tacos generously with chipotle-lime crema. Serve immediately with extra slaw, crema, and fresh lime wedges while the fish is still hot and crunchy.

Timing details

Nutrition

Estimated values per serving.

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