Baja-Style Fish Tacos - Everyday Annie

I joked earlier this year about turning this into a taco blog, and many days I think that’s not a bad idea. Tacos are on our menu at least once and often twice a week. We simply never tire of them! Though we generally opt for healthier versions of fish tacos, sometimes a splurge is worthwhile. This is definitely one of those times. These Baja-style fish tacos are fried in a beer batter, paired with a cumin-lime crema and the result is simply irresistible!

As Joey says, if you’re gonna do something wrong, do it right. For goodness’ sake, make the tortillas. I promise they are worth it! And make sure you invite me over, because every night should be taco night!

Yield 4-6 servings

Ingredients

For the crema:

½ cup plain yogurt
½ cup sour cream
1 tsp. ground cumin
1 tsp. kosher salt
Zest of 1 lime
2 tsp. freshly squeezed lime juice

For the tacos:

1¼ lbs. cod or other firm white fish such as halibut, cut into 4- by 1½-inch pieces
Kosher salt
Vegetable oil, for frying
1½ cups plus 3 tbsp. all-purpose flour
1 tbsp. baking powder
4 tsp. kosher salt
12 oz. light-bodied beer
Corn tortillas, for serving
3 cups shredded green and/or red cabbage
½ cup coarsely chopped cilantro
Lime wedges

Directions

01
To make the crema, combine the yogurt, sour cream, salt, lime zest, and lime juice in a bowl. Mix well to blend. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.
02
Sprinkle the fish pieces on both sides with salt. Set aside. In a deep heavy pot, pour oil so that it is 1½-inches deep. Heat over medium-high to 350˚ F. Line a baking sheet with paper towels. Meanwhile, in a large bowl, combine the flour, baking powder and salt. Gradually stir in the beer until smooth.
03
Working in batches, use tongs to dip a piece of fish in the batter, let the excess drip off, then transfer to the pot with the oil. Fry 2-3 minutes, flipping once, until evenly golden brown and cooked through. Remove to the prepared baking sheet and repeat with the remaining fish pieces.
04
Serve warm with corn tortillas, cabbage, cilantro, the crema, and lime wedges.

Source

slightly adapted from Tacolicious