Baja Fried Fish Tacos

Baja Fried Fish Tacos
Photo by Scott Phillips


  • 4 radishes, cut into thin matchsticks
  • Lime wedges, for serving
  • 2 Tbs. fresh lime juice
  • 6-¾ oz. (1-½ cups) unbleached all-purpose flour
  • Kosher salt
  • 2 Tbs. chopped fresh cilantro
  • 3 Tbs. minced canned chipotle chile in adobo sauce
  • + 7 more ingredients
    • 1 lb. tilapia fillets, cut into 5x1-inch strips
    • 12 6-inch corn tortillas
    • 1 cup Mexican lager, such as Dos Equis
    • 7 cups vegetable oil (or as needed for frying)
    • 1 cup mayonnaise
    • ½ cup thinly sliced white onion
    • 4 cups thinly sliced green cabbage

Whisk the mayonnaise, chipotle, lime juice, and 1/4 tsp. salt in a small bowl. Put the cabbage, onion, radishes, and cilantro in a medium bowl and stir in 1/4 cup of the sauce. Set the remaining sauce and the slaw aside. Stir together 4-1/2 oz. (1 cup) of the flour, the beer, and 1 tsp. salt in...

View full recipe at Fine Cooking


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