mexicanCrispy Baja Fish Tacos with Lime Crema
Golden battered white fish in warm corn tortillas with crunchy shredded cabbage and a lime crema.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Tongs and thermometer, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Lime crema
3 minutesWhisk the sour cream, mayonnaise, the juice of half the limes, the crushed garlic and a pinch of salt. Keep cold.
Success cueThe crema is smooth and pourable.
- 02
Slaw
3 minutesToss the shredded cabbage with the juice of a quarter of the limes and a pinch of salt.
Success cueThe cabbage is coated and slightly softened.
- 03
Batter
3 minutesWhisk the flour with 1 teaspoon of paprika and 1 teaspoon of salt, then add the cold sparkling water and whisk until smooth.
Success cueThe batter coats a spoon like thick cream.
- 04
Frying
4 minutesHigh heatHeat the oil to 190°C. Pat the fish strips dry, dip them in the batter and fry in batches for 3 to 4 minutes. Drain on a rack.
Success cueThe coating is golden and crisp and the fish flakes easily.
Watch outFry a few pieces at a time so the oil stays hot.
- 05
Tortillas
2 minutesMedium heatWarm each tortilla in a dry pan for 30 seconds per side.
Success cueThe tortillas are soft and warm.
- 06
Serve
3 minutesFill each tortilla with fish and slaw, drizzle with the crema and serve with the remaining lime cut into wedges.
Success cueEach taco is filled and topped with crema.
Cooking tips
Frying at high heat (190°C) prevents the fish from absorbing excess oil.
- • Sparkling water creates microscopic air bubbles for shatteringly crisp batter
Potential allergens
Milk, Egg, Wheat / gluten, Fish
Compound ingredients vary by product; check labels and possible cross-contact.
