Baja-Style Fish Tacos

Ingredients

• 1 lb firm white fish (like cod or mahi-mahi), cut into strips
• 1 cup all-purpose flour
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup beer (light lager works well)
• Vegetable oil for frying
• 8-10 small corn tortillas
• 2 cups shredded cabbage

For the Crema:

• 1/2 cup sour cream
• 2 tbsp lime juice
• 1 tsp hot sauce (optional)

Toppings:

• Pico de gallo
• Sliced avocado
• Cilantro leaves
• Lime wedges

For the sauce:

• 1/4 cup white wine
• 1/4 cup heavy cream
• 2 tbsp butter

Instructions

1. Mix flour, chili powder, cumin, garlic powder, salt, and pepper in a bowl.

2. Whisk in beer to create a batter.

3. Heat oil in a large skillet over medium-high heat.

4. Dip fish strips in batter and fry until golden brown, about 2-3 minutes per side.

5. Drain on paper towels.

6. Warm tortillas on a griddle or in the microwave.

7. Mix sour cream, lime juice, and hot sauce for the crema.

8. Assemble tacos: place fish in tortillas, top with cabbage, crema, pico de gallo, avocado, and cilantro.

9. Serve with lime wedges on the side.

Bite into these crispy, zesty fish tacos and let the explosion of flavors transport you to a sunny beach-side taco stand! With the perfect balance of crispy fish, tangy crema, and fresh toppings, these tacos aren’t just a meal – they’re a south-of-the-border flavor fiesta that’ll have you dreaming of coastal breezes and endless summers. ¡Buen provecho!