Beer-battered fried fish in corn tortillas with cabbage, crema, and lime. Baja California style.
Cod, mahi mahi, or tilapia all work well. Corn tortillas are traditional; flour works too.
The lime crema ties everything together. Pickled onions are a great addition.
Ingredients
Scale
Measurement units
- Cod or mahi mahi, cut into 1-inch strips
- All-purpose flour
- Cornstarch
- Baking powder
- Ground cumin
- Salt
- Light beer, very cold
- Vegetable oil for frying
- Green cabbage, finely shredded
- Sour cream
- Mayonnaise
- Limes
- Small corn tortillas
- Fresh cilantro
- Jalapeno, sliced thin
Ingredients
Scale
Measurement units
- Cod or mahi mahi, cut into 1-inch strips
- All-purpose flour
- Cornstarch
- Baking powder
- Ground cumin
- Salt
- Light beer, very cold
- Vegetable oil for frying
- Green cabbage, finely shredded
- Sour cream
- Mayonnaise
- Limes
- Small corn tortillas
- Fresh cilantro
- Jalapeno, sliced thin
Instructions
Make the slaw and crema
Make the slaw and crema
Batter and fry fish
Batter and fry fish
Assemble and serve
Assemble and serve
Before you cook
Cook notes
- • Cod, mahi mahi, or tilapia all work well.
- • Corn tortillas are traditional; flour works too.
- • The lime crema ties everything together.
- • Pickled onions are a great addition.
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