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Baja Fish Tacos
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Test Kitchen Approved Recipe

A quick and easy tempura batter gives these bright and fresh fish tacos the crispy, golden coating you crave.


YIELD
12 tacos

TIME
Active Prep: 5 min
Cook: 15 min

INGREDIENTS

  • 2 lbs. firm white fish such as cod, tilapia, or mahi mahi, skin and bones removed
  • Vegetable oil, to fry
  • 1/2 cup rice flour
  • 2 Tbsp. Hidden Cove Lemon Garlic Blend, plus more to sprinkle
  • 1/3 cup cold beer
  • 12 small tortillas, warmed
  • Toppings:

  • Shredded cabbage
  • Pico de gallo
  • Sliced avocado
  • Crema fresca
  • Lime wedges

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DIRECTIONS

Slice fish into 1/4-inch planks. In a Dutch oven, heat 3 to 4 inches of oil to 375 degrees. In a shallow bowl, whisk rice flour and Hidden Cove Lemon Garlic Blend until combined. Add cold beer and stir until smooth. Submerge pieces of fish into rice flour mixture and carefully drop into oil. Fry fish for 2 to 3 min. or until light golden brown and crispy. Remove from oil to a paper towl or baking rack to drain and sprinkle with additional Hidden Cove Lemon Garlic Blend to taste. Divide fish between tortillas. Top with cabbage, pico de gallo, avocado, crema fresca, and a squeeze of lime juice. Serve hot.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Nut-Free



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