Baja Fish Tacos

Some recipes don’t need much of an introduction, and this is one of them.

Crispy beer-battered fish, a fresh cabbage pico de gallo slaw, and a creamy spicy sauce tucked into warm corn tortillas—what’s not to love? Serve these with plenty of fresh lime wedges and an ice-cold Corona, and you’ll forget it’s the middle of winter.

For the Fish

Ingredients

• 2 lbs. firm white fish (I used a combination of grouper and cod)
• 1 cup all-purpose flour
• ½ cup cornmeal
• 1 bottle light beer (I used Corona)
• Juice of 1 lime
• Salt and pepper
• Canola oil, for frying

Directions

If using frozen fish, thaw completely and pat dry. Cut into bite-sized pieces and season with the lime juice, salt, and pepper.

In a bowl, combine the flour and cornmeal. Lightly dredge the fish in the dry mixture, shaking off the excess.

Pour the beer into the remaining flour mixture and whisk until smooth. Season lightly with salt.

Heat about ½ inch of canola oil in a skillet over medium-high heat. Dip each piece of fish into the batter and carefully place it into the hot oil. Fry until golden brown, about 2–3 minutes per side. Transfer to a paper towel-lined plate and repeat with the remaining fish.

Cabbage Pico de Gallo Slaw

Ingredients

• ½ cup shredded red cabbage
• ½ cup shredded green cabbage
• 2 tomatoes, seeded and diced
• 1 garlic clove, grated
• Zest and juice of 2 limes
• ½ cup chopped fresh cilantro
• Salt, to taste

Directions

Combine all of the ingredients in a bowl and toss well. Season with salt to taste and refrigerate until ready to serve.

Spicy Sauce

Ingredients

• ½ cup light mayonnaise
• ¼ cup light sour cream
• 2 tablespoons hot sauce (such as Tabasco)
• 1 teaspoon cayenne pepper
• 1 tablespoon lime juice
• 1 garlic clove, grated
• Salt, to taste

Directions

Whisk all of the ingredients together until smooth. Taste and adjust the amount of hot sauce to your preferred level of heat.

To Assemble

Ingredients

• Corn tortillas (2–3 per person)
• Beer-battered fish
• Cabbage pico de gallo slaw
• Spicy sauce
• Crumbled feta cheese
• Sliced avocado
• Lime wedges

Warm the tortillas until soft and pliable. Place three pieces of fish on each tortilla and top with a generous spoonful of the cabbage slaw. Drizzle with the spicy sauce and finish with crumbled feta.

Serve immediately with sliced avocado, fresh lime wedges, and an ice-cold Corona.

Enjoy!