Baja Style Fish Tacos Recipe with Chipotle Crema
The combination of crispy, lightly battered fish with a creamy, spicy chipotle sauce creates a harmonious blend of flavors and textures. The fish offers a mild, savory taste, while the chipotle crema adds a zesty kick that will keep you coming back for more.
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Servings: 0
Equipment
- Large bowl
- Medium bowl
- Small bowl
- Immersion blender or food processor
- Paper towels
- Pair of tongs
- Slotted spoon
- Whisk
- Sheet pan
- Heavy skillet (preferably cast iron)
- Taco holder stands
Ingredients
- 1 pound fresh fish Preferably a white fish such as cod, halibut, or tilapia. We like orange roughy.
- Corn tortillas
- 1 cup of all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon mustard
- 1 cup water can substitute with beer or carbonated sparkling water
- Coconut oil for deep frying the fish pieces
Slaw
- ½ head of a green cabbage shredded
- ½ head of a red cabbage shredded
- ½ of a red onion chopped
- 1 bunch of cilantro chopped about 2 cups
- ¼ cup apple cider vinegar Easy Homemade Fermented (Raw Apple Cider Vinegar)
- Juice of a lemon
- Salt to taste
Mexican Crema
- 1 cup mayonnaise This Is The Best Keto Friendly Mayo Recipe
- 2-3 chipotle peppers in adobo sauce
- 1 garlic clove
- Salt to taste
Instructions
- Pat the fish fillets dry with paper towels. Cut into bite-sized strips or pieces.
- In a medium bowl, whisk together garlic powder, salt, pepper, and mustard.
- Add the water or beer and whisk thoroughly.
- Then add the flour and baking powder and mix until combined.
- Heat about 1 inch of coconut oil in a large skillet over medium-high heat until it reaches 375 degrees or simmering.
- Dip each piece of fish into the mixture, allowing excess to drip off.
- Fry the fish pieces in batches, being careful not to overcrowd the pan.
- Cook for about 2-3 minutes per side, or until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain excess oil.
Make the Chipotle Crema:
- In a small bowl, use an immersion blender to blend together the mayonnaise, chipotle peppers, garlic clove, and a pinch of salt.
- Adjust seasoning and chipotle peppers to taste.
Make the Slaw:
- Shred both red and green cabbage into a large bowl.
- Add the chopped red onion, chopped cilantro, lemon juice, and apple cider vinegar.
- Mix with a spoon and salt to taste.
Assemble the Tacos:
- Warm the tortillas in a dry skillet.
- Place tortillas in the taco holder stands.
- Add a few pieces of crispy fish.
- Spread a dollop of chipotle crema over the fish. (Placing the chipotle sauce on the soft corn tortilla will cause it to tear easily when you are eating it, so we prefer to layer the fish first on the tortilla then place the sauce.)
- Top with shredded cabbage slaw.
- Serve with lime wedges or lemon wedges on the side for squeezing over the tacos.