dinner · dairy-free
Baja beer-battered fish tacos
Fresh white fish in a light beer batter, fried crisp and tucked into handmade corn tortillas with cabbage, crema and salsa.
- Time
- 50min
- Steps
- 5
Ingredients
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Allergens
Contains egg, wheat and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Tortillas: mix the masa harina, salt and water into a soft dough. Keep covered with a damp towel. Roll into 16 balls, press thin between plastic and cook on a hot dry skillet for 30-45 seconds a side.
-
2
Mix the mayo, lime juice and hot sauce for a quick crema.
-
3
Season the fish with salt. Whisk the flour, baking powder, garlic powder and oregano, then whisk in the cold beer until just smooth.
-
4
Heat the oil to 185°C (365°F). Dip the fish in the batter and fry in batches for 3-4 minutes until golden and puffed.
-
5
Fill warm tortillas with fish, cabbage, crema and pico, and serve with lime.
