cinderellasapron 
Today we are making my Baja Fish Tacos! It is finally feeling like summer here, and it is getting me so excited for our annual family beach trip. There’s this little taco place that serves the BEST Baja fish tacos. Beer battered fish served with a tangy slaw, and creamy old bay sauce. You know, of course I had to make a recipe inspired by them!
Super Crispy Baja Fish Tacos
Ingredients
Cole Slaw
- 1/4 cup mayonnaise
- 1 TBSP vinegar
- 1/2 TBSP lime juice
- 1-2 dashes hot sauce
- 1 tsp honey
- 1/2 tsp salt (or to taste)
- 1/2 bag coleslaw mix (about 3 cups)
Creamy Taco Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 lime, juiced (about 1 TBSP)
- 1/2 tsp old bay
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp dried oregano
- dash hot sauce (optional)
- salt and pepper to taste
Beer Battered Fish
- 4 cod filets, cut into 1/2 inch strips
- 1/2 cup flour (for dredging)
- 1 cup flour
- 1 tsp salt
- 1/2 tsp garlic powder
- 1 tsp baking soda
- 1 egg
- 1 cup light beer
- 12 taco sized tortillas, warmed
- lime wedges, for serving
- fresh cilantro, for garnish
Instructions
- To make the slaw, combine the mayo, lime juice, vinegar, honey, hot sauce, salt. Fold in the slaw mix. Refrigerate for at least 30 minutes.
- To make the sauce, combine all in a small bowl, and refrigerate until ready to use.
- Place 1/2 cup flour on a plate.
- In a large bowl, combine the 1 cup of flour, salt, garlic powder, and baking soda. Add in the egg and beer. Whisk until smooth.
- Heat oil in a deep walled skillet or pot to 375 degrees F.
- Dip the fish pieces in the plain flour, then into the beer batter. Drop directly into the hot oil. (The batter is very runny, so make sure the oil is ready before dipping the fish).
- Fry for 2-3 minutes per side, or until golden brown and puffy.
- To assemble the tacos, place some slaw in the bottoms of the warm tortillas. Top with fish, and drizzle with taco sauce. Add cilantro and a squeeze of lime.
