Mexican beer-battered cod, fried to perfection topped with chipotle cream sauce and garnished with red cabbage, thinly sliced jalapeños and radishes, pico de gallo, and avocado. Wrapped in a warm corn tortilla, this taco has the perfect level of heat and combination of textures.
Generously salt cod and sprinkle flour over the strips and toss to coat.
In a large mixing bowl, add flour, chili powder, salt, pepper, and oregano.
In a medium bowl whisk beer and egg.
Pour wet ingredients to flour mixture and stir together until well mixed and set aside at room temperature.
In a large skillet, preheat oil to 350 degrees F.
Dip fish into batter and allow excess batter to drip off before adding to oil. Fry fish, flipping to ensure it's evenly browned, 4 to 5 minutes, then place on a paper towel-lined plate.
In a food processor or blender, combine crema, chipotle in adobo and sauce, lemon zest and lemon juice, water, and salt until smooth; transfer to a small bowl.
Serve tacos with chipotle cream sauce and garnish with toppings of your choice.
1 servings = 2 tacos including tortilla, excluding optional toppings.
What is the best fish for Baja style fish tacos?I personally love the taste (and price point) of cod, but you can use any mild, firm white fish. Halibut, mahi-mahi or tilapia would all be excellent choices. What is the best beer to use for making the fish fry batter?I personally love using a dark Mexican beer for my batter. While you technically can use a lighter beer, I love the unmistakable color and flavor that darker beers give it. Try Negro Modelo, Victoria or Leon.