These were fantastic! I made them exactly as written - except - I forgot to add the cheese. Usually, that would have caused an uproar in the house - but nobody noticed. They were so yummy. The sauce was delicious as well. And I love cabbage. That is to say, I don't really like cabbage but it is nearly tasteless on these tacos - but the crunch is nice. We have a veggie house rule - must eat a couple of veggies at each meal - my teens piled on the cabbage to meet the requirement. Oh, I did change one other thing - flour tortillas instead of corn. It was a shopping mistake. Corn would be better.
Beer-battered Fish Tacos with Baja Sauce
Save a beer and fry up some fish for tacos! Use your Mexican beer of choice. As several reviewers have noted, this highly rated recipe tastes like the real deal, straight from the Baja Peninsula.
- 1 pound firm white fish fillet, cut into 1 1/2-inch pieces
- 1 (12-ounce) bottle Mexican beer
- 1 tablespoon Mexican seasoning*
- Vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon baking powder
- 1 cup Mexican beer
- 1/2 teaspoon hot sauce
- 12 fresh corn tortillas, warmed
- 1 lime, cut into wedges
- 3/4 cup shredded queso blanco or Monterey Jack cheese
- 3 cups shredded green cabbage
- 1/2 red onion, cut into strips (about 1/2 cup)
- Baja Sauce
- Place fish in a large heavy-duty zip-top plastic bag. Combine 12 ounces beer and Mexican seasoning in a bowl, stirring well. Pour beer mixture over fish; seal. Chill 2 to 3 hours.
- Pour oil to depth of 1 1/2 inches into a deep skillet or Dutch oven; heat to 360°.
- Combine flour and next 3 ingredients in a medium bowl. Whisk in 1 cup beer and hot sauce. Drain fish, discarding marinade. Coat fish in batter.
- Cook fish in batches about 4 minutes or until done. Drain on paper towels.
- Place 2 to 3 pieces of fish on each tortilla. Squeeze lime wedges over fish; top with remaining ingredients. Serve immediately.
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