Baja Style Fish Tacos

Serves 4-6

Chipotle Sour Cream 

1 cup sour cream

1-2 minced chipotle chiles + 1 tbsp adobo sauce

1-2 tbsp lime juice 

Beer Batter

1 cup chickpea flour

1 tsp. chili powder 

1 tsp. baking powder 

½ tsp. salt

½ tsp. black pepper

1 cup dark Mexican beer 

1 lb. firm white fish, cut into ~3-by-1/2-inch pieces 

Additional Ingredients

Warmed tortillas 

1-2 cups thinly sliced cabbage

Guacamole, salsa, pickled jalapeños, Cotija cheese (optional) 

  1. Stir together all Chipotle Sour Cream ingredients in a small bowl. Set aside. 

  2. Heat about 3 inches of oil in a medium pot over medium-low heat until a deep fry thermometer registers 350°F, or when the end of a wooden spoon sizzles when inserted into the oil. 

  3. In a large bowl, whisk together the chickpea flour, baking powder, salt, chili powder, and garlic powder. Add beer, and whisk to form a thin batter. 

  4. Pat fish filets dry with a paper towel, dip into batter and coat on all sides. Working in batches, fry in hot oil until golden brown and cooked through, about 4-5 minutes. Transfer to paper towel lined plate to drain. Lightly sprinkle with a little salt to taste, and let cool slightly before serving. 

  5. Make tacos with the tortillas and fish, and top each with sour cream, shredded cabbage, and any additional ingredients. 

Tips 

  • Make sure oil is hot. If it’s too low, the fish will not get as crispy, and may get a little soggy. A thermometer is ideal here, but not entirely necessary. 

  • Make sure beer is cold before making batter. 

Ben Mastracco