Baja-Style Fish Tacos (Tilapia)

Ingredients

Beer-Battered Fish

• 1 lb tilapia fillets, cut into 1" wide strips
• Salt, pepper
• 1 cup flour (divided: 1/2 cup for dredge, 1/2 cup for batter)
• 1/2 tsp baking powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 3/4 cup light beer (cold)
• Oil for frying (2" deep)

Crema

• 1/2 cup sour cream
• 2 tbsp lime juice
• 1 tsp hot sauce
• Pinch of salt

Assembly

• 8 small corn tortillas (→ see breads/corn-tortillas)
• 2 cups shredded cabbage
• 1 avocado, sliced
• Fresh cilantro, lime wedges
• Pickled jalapeños (optional)

Method

1. Batter: Whisk 1/2 cup flour, baking powder, cumin, paprika, and beer until smooth (a few lumps are fine). It should be the consistency of thin pancake batter.
2. Dredge and dip: Season fish strips with salt and pepper. Dredge in remaining flour (shake off excess). Dip in batter, letting excess drip off.
3. Fry: Heat oil to 375°F. Fry fish strips 3–4 min, turning once, until golden and crispy. Drain on a wire rack.
4. Crema: Whisk sour cream, lime juice, hot sauce, and salt.
5. Assemble: Warm tortillas. Layer cabbage, fried fish, avocado, crema, cilantro. Squeeze lime over.

What You're Practicing

• Beer batter: the carbonation creates a lighter, crispier coating than standard breading
• Deep frying at a controlled temperature (375°F — too low = greasy, too high = burnt outside, raw inside)
• Building tacos from scratch: tortillas, protein, crema, pickles — all from this book