Baja-Style Crispy Fish Tacos with Chipotle Crema and Cabbage Slaw

Born along Baja California’s Pacific coast, these fish tacos celebrate the region’s love of fresh catch fried until shatteringly crisp. A smoky chipotle crema and bright cabbage slaw cut through the golden batter for a weeknight classic with beachside soul.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 540 cal
• 32g protein
• 48g carbs
• 24g fat
• 4g fiber

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Ingredients

• 1½ lb, cut into 1-inch strips firm white fish fillets (cod or mahi-mahi)
• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp chili powder
• 1 tsp garlic powder
• 1¼ tsp, divided kosher salt
• 1/2 tsp black pepper
• 3/4 cup cold sparkling water or beer
• 2 cups neutral oil for frying
• 3 cups shredded green cabbage
• 1/3 cup, chopped fresh cilantro
• 2, juiced and zested lime
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1–2 peppers, minced, plus 1 tsp sauce chipotle in adobo
• 12 small corn tortillas
• 1, sliced avocado
• 1/4 cup, crumbled cotija cheese

Instructions

1. 1In a large bowl toss the shredded cabbage with half the lime juice, half the cilantro, salt, and pepper; set the slaw aside to soften slightly.
2. 2Stir together sour cream, mayonnaise, minced chipotle, adobo sauce, remaining lime juice and zest, and salt until smooth; refrigerate the crema.
3. 3Pat fish strips completely dry. In a second bowl whisk flour, cornstarch, chili powder, garlic powder, salt, and black pepper. Whisk in cold sparkling water until a thick pancake-like batter forms; do not overmix.
4. 4Heat ½ inch of neutral oil in a large heavy skillet to 360–370°F (a drop of batter should sizzle immediately). Working in batches, dip fish in batter, let excess drip, and fry 2–3 minutes per side until deep golden and crisp.
5. 5Transfer fried fish to a wire rack set over a sheet pan and sprinkle lightly with salt while hot. Keep warm in a 200°F oven if needed.
6. 6Warm the corn tortillas in a dry skillet 20–30 seconds per side or wrap in a damp towel and microwave 30 seconds until pliable.
7. 7Build each taco: smear a spoonful of chipotle crema on a tortilla, add 1–crispy fish, top with cabbage slaw, avocado slices, extra cilantro, and a sprinkle of cotija.
8. 8Squeeze a final lime wedge over the top and serve immediately while the fish is still shatter-crisp.
9. 9Set out extra crema and hot sauce so everyone can customize heat and creaminess.
10. 10These are best eaten right away; leftover batter does not keep well.