Baja Fish Tacos
Dive into crispy Baja fish tacos, topped with zesty lime and fresh coriander for a flavor explosion!
Ingredients
- 800 g white fish
- 12 corn tortillas
- 300 g white cabbage
- 2 limes
- 1 bunch coriander
- 1 jalapeño
- 2 dl crème fraîche
- 150 g plain flour
- 1 tsp cumin
- 2 dl beer
- neutral oil for frying
How to make it
- Shred the white cabbage finely. Finely chop the coriander and slice the jalapeño into thin rings. Mix the cabbage with the coriander, half the jalapeño, and the juice of 1 lime, then set it aside so it softens slightly.
- Stir the crème fraîche with the remaining lime juice and the rest of the jalapeño until smooth and spoonable.
- Pat the white fish dry and cut it into 12 even strips.
- Whisk the plain flour, cumin and beer into a thick batter with a lumpy coating consistency.
- Heat 2–3 cm neutral oil in a deep pan over medium-high heat. Dip the fish strips in the batter, let the excess drip off, and fry them in batches for 3–4 minutes until pale golden and crisp. Lift them out and drain briefly on paper.
- Warm the corn tortillas in a dry pan until soft and lightly toasted at the edges.
- Fill each tortilla with a little cabbage slaw, top with a piece of fish, and spoon over the lime crème fraîche.
- Arrange three tacos per plate in a neat row, with the slaw peeking out and the sauce drizzled over the fish.
