Fish Tacos
Ingredients
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- 1 1/2 pounds white fish fillets – cut into 1-inch-wide, 3–4-inch-long strips; patted dry
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1 cup Mexican lager beer (cold)
- 48 ounces neutral oil
- 2 pieces roma tomatoes – diced
- 1/4 cup white onion – finely chopped (~0.5 medium white onions)
- 1 piece jalapeño – seeded and finely chopped
- 1/4 cup cilantro leaves – chopped
- 3 tbsp lime juice
- 1/2 cup Mexican crema
- 1/2 cup mayonnaise
- 2 tsp Mexican hot sauce
- 1 clove garlic – finely grated or minced
- 3 cups green cabbage – finely shredded
- 12 pieces corn tortillas – warmed (for serving)
- 2 pieces limes – cut into wedges (for serving)
Instructions
1. Make the pico de gallo: In a bowl, combine the diced roma tomatoes, white onion, jalapeño, cilantro, 1 tbsp lime juice, and 0.25 tsp kosher salt. Stir and let stand to lightly marinate.
2. Make the crema sauce: In another bowl, whisk together Mexican crema, mayonnaise, Mexican hot sauce, garlic, 2 tbsp lime juice, and 0.25 tsp kosher salt until smooth; set aside.
3. Prepare the fish and batter: Pat the fish dry and season evenly with 0.5 tsp kosher salt. In a large bowl, whisk the all-purpose flour, cornstarch, baking powder, black pepper, and 1 tsp kosher salt. Whisk in the cold Mexican lager until you have a thick, smooth batter the consistency of heavy cream. Keep the batter cold while you heat the oil.
4. Heat the oil: Pour neutral oil into a deep, heavy pot to a depth of 2–3 inches and heat to 360°F over medium-high heat. Line a sheet pan with paper towels and set a wire rack over it for draining.
5. Fry the fish: Working in batches, dip seasoned fish strips into the batter, letting excess drip back into the bowl. Carefully lower into the hot oil and fry until deep golden and crisp and the fish flakes easily, 3–4 minutes per batch, maintaining the oil between 350–365°F. Transfer to the rack to drain.
6. Warm the tortillas: Heat corn tortillas in a dry skillet over medium heat until pliable and lightly toasted in spots, 30–45 seconds per side. Keep warm in a clean towel.
7. Assemble and serve: Fill each warm tortilla with a piece or two of fried fish. Top with a handful of shredded cabbage, a spoonful of pico de gallo, and a drizzle of crema sauce. Serve immediately with lime wedges.
Fish Tacos are a cornerstone of Baja-style street food: crisp, airy fried fish tucked into warm corn tortillas with crunchy cabbage, a tangy crema, and a fresh, lively salsa. The contrast of textures—shatteringly crisp batter against tender, flaky fish and cool toppings—makes each bite bright and satisfying. A squeeze of lime ties it all together, balancing richness with acidity and heat.
Originating on the Pacific coast of Mexico, especially in Baja California, these tacos reflect cross-cultural influences from Japanese-style tempura introduced by fishermen and adapted by local cooks. Roadside stands in Ensenada and Tijuana helped popularize the style through the late 20th century, serving battered fish with cabbage, crema, and salsas. From there, fish tacos spread north into Southern California and beyond, becoming an emblem of coastal Mexican cooking.