San Diego Fish Tacos
Crispy battered fish tucked into warm corn tortillas with tangy cabbage slaw and creamy white sauce. This coastal classic brings the flavors of Baja California straight to your kitchen.
Light and crispy fish tacos with cabbage slaw and creamy sauce in just 30 minutes.
Nutrition per serving
Ingredients
fish
batter
slaw
sauce
base
cooking
Instructions
Make the Batter
Whisk together flour, garlic powder, salt, and beer in a bowl until a smooth batter forms. Do not over-mix. Let the batter rest for 5 minutes while you prepare the other components.
Prepare the Slaw and Sauce
Toss shredded cabbage with a pinch of salt and set aside. Mix Mexican crema with lime juice, a pinch of salt, and a dash of hot sauce to create the white sauce. Refrigerate until ready to serve.
Heat the Oil
Pour vegetable oil into a heavy skillet to about 1 inch depth and heat over medium-high heat to 375 degrees Fahrenheit. Use a thermometer for accuracy to ensure crispy results.
Fry the Fish
Dip each fish strip into the batter and let the excess drip off. Carefully lower into the hot oil and fry for 3 to 4 minutes per side until golden brown and crispy. Drain on paper towels.
Assemble and Serve
Warm corn tortillas on a dry skillet for 30 seconds per side. Place one or two fish strips on each tortilla, top with cabbage slaw, drizzle with crema sauce, and finish with a squeeze of fresh lime juice.
Substitutions
Common mistakes
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