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Crispy Baja Fish Tacos Recipe with Easy Mango Slaw and Chipotle Crema

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These crispy Baja fish tacos feature crunchy beer-battered white fish, sweet and tangy mango slaw, and a smoky chipotle crema, coming together in about 30 minutes for a quick, flavorful meal perfect for weeknights or entertaining.

Ingredients

Scale
  • 1 lb (450g) white fish fillets (cod, halibut, or tilapia), cut into taco-friendly strips
  • 1 cup (120g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional for extra heat)
  • 1 cup (240ml) cold beer or sparkling water
  • Salt and freshly ground black pepper
  • Vegetable oil for frying
  • 2 cups (150g) shredded green cabbage
  • 1 ripe mango, peeled and julienned or thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 1/4 cup (15g) fresh cilantro leaves, roughly chopped
  • 1 small jalapeño, seeded and minced (optional)
  • Juice of 1 lime
  • 1 tbsp honey or agave syrup
  • Salt to taste
  • 1/2 cup (120g) sour cream or Greek yogurt
  • 1–2 chipotle peppers in adobo sauce (adjust to taste)
  • 1 tbsp fresh lime juice
  • 1 tsp honey or maple syrup
  • Pinch of salt
  • 8 small corn or flour tortillas
  • Fresh lime wedges, for serving

Instructions

  1. Prepare the Mango Slaw: In a large bowl, combine shredded cabbage, julienned mango, red bell pepper, chopped cilantro, and minced jalapeño (if using). Drizzle with lime juice and honey, toss to coat evenly, and season with salt. Set aside.
  2. Make the Chipotle Crema: In a small bowl or blender, combine sour cream or Greek yogurt with minced chipotle peppers in adobo, lime juice, honey, and a pinch of salt. Blend or whisk until smooth and creamy. Chill until ready to serve.
  3. Prepare the Fish Batter: In a medium bowl, whisk together flour, baking powder, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Gradually whisk in cold beer or sparkling water until batter is smooth and thick enough to coat the back of a spoon. Keep batter cold.
  4. Heat the Oil: Pour vegetable oil into a skillet or fryer to about 2 inches deep. Heat to 350°F (175°C).
  5. Batter and Fry the Fish: Pat fish strips dry. Dip each piece into batter, letting excess drip off, then carefully place into hot oil. Fry 3-4 minutes per side until golden and crispy. Fry in batches to avoid overcrowding. Drain on paper towels.
  6. Warm the Tortillas: Heat tortillas on a dry skillet over medium heat for about 30 seconds per side until pliable and slightly charred. Keep warm.
  7. Assemble the Tacos: Place crispy fish on each tortilla, top with mango slaw, drizzle with chipotle crema, and finish with a squeeze of fresh lime juice. Serve immediately.

Notes

Keep batter cold to ensure crispiness. Pat fish dry before battering. Fry in batches to maintain oil temperature. Slaw can be made ahead and chilled. Assemble tacos just before serving to avoid soggy tortillas. Adjust chipotle peppers in crema to control heat. For gluten-free, use gluten-free flour and beer. For dairy-free crema, use coconut yogurt or vegan sour cream.

Nutrition

Keywords: Baja fish tacos, crispy fish tacos, mango slaw, chipotle crema, beer battered fish, easy fish tacos, quick dinner, Mexican tacos

Find it online: https://jodierecipes.com/crispy-baja-fish-tacos-recipe-with-easy-mango-slaw-and-chipotle-crema/