Crispy Baja-Inspired Street Tacos
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Elevate your next taco night with these perfectly golden, beer-battered fish fillets tucked into warm tortillas. Topped with a zesty garlic-herb sauce and fresh crunch, this crowd-pleasing recipe is designed for easy hosting with a stress-free double-fry technique.
Yumzy
Public Recipe
Ingredients
- ✓2 lbs Firm white fish (cod or snapper), cut into strips
- ✓2 cups All-purpose flour
- ✓1.5 tsp Baking powder
- ✓0.25 tsp Garlic powder
- ✓0.25 tsp Cayenne pepper
- ✓0.5 tsp Dry mustard
- ✓0.5 tsp Dried Mexican oregano
- ✓12 oz Cold light beer
- ✓0.75 cup Mayonnaise
- ✓0.25 cup Plain low-fat yogurt
- ✓0.5 tsp Fresh minced garlic
- ✓1 tbsp Fresh cilantro, chopped
- ✓26 count Corn tortillas, warmed
- ✓2 cups Vegetable oil for frying
- ✓2 tbsp Lime juice and zest
Instructions
Whisk together flour, baking powder, and spices. Gradually stir in cold beer until the batter is smooth and resembles pancake batter.
💡 Tip: Keep the batter chilled until you are ready to fry to ensure maximum crispness.
Prepare the sauce by mixing mayonnaise, yogurt, minced garlic, and cilantro. Set aside in the refrigerator to let flavors meld.
💡 Tip: Try making this an hour early for a more robust garlic profile.
Pat dry your fish strips and season lightly with salt and lime juice. Dredge in the batter, letting excess drip off.
💡 Tip: Use chopsticks or tongs for a clean, non-messy coating process.
Heat oil to 350°F. Fry the fish in small batches until the batter is set and pale gold. Drain on a wire rack.
💡 Tip: This first fry can be done earlier in the day to save time later.
Reheat the oil to 360°F and perform a quick second fry until the fish turns deep golden brown and extra crispy.
💡 Tip: The double-fry method is the secret to a professional, long-lasting crunch.
Serve the hot, crispy fish in warm tortillas with a generous smear of the secret sauce and toppings like shredded cabbage, pico de gallo, and fresh lime wedges.
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