Crispy Baja Fish Tacos with Chipotle Crema & Mango Slaw Step-by-step instructions

Before you start

Before you begin, gather all your ingredients and set up your workstation. Slice the fish into strips, about 1 inch wide, and pat them dry. Shred the cabbage and dice the mango for the slaw. Mince the garlic and chipotle peppers.

Measure the flour, cornstarch, and chili powder into a bowl. Open the beer and keep it in the fridge until you’re ready to whisk the batter. Set up a deep-fry thermometer and a slotted spoon for frying. Have a paper-towel-lined plate ready for the cooked fish.

Instructions

Prep the Crema and Slaw

1. 1Make the Chipotle Crema and Mango Slaw
   In a small bowl, stir together the sour cream, minced chipotle peppers in adobo, lime juice, and minced garlic until smooth. Season with a pinch of salt. In a separate bowl, toss the shredded cabbage with the diced mango. Set both aside.
   Look for The crema is smooth and pink; the slaw is bright with mango and cabbage.
   Tip Taste the crema and adjust the chipotle for desired heat.
2. 2Prepare the Beer Batter
   In a wide, shallow bowl, whisk together the flour, cornstarch, and chili powder. Pour in the cold Mexican beer and whisk until the batter is smooth and free of lumps. The batter should be thin enough to coat a spoon but thick enough to cling to the fish.
   Look for The batter is smooth, pale golden, and has tiny bubbles from the beer.
   Tip Keep the beer very cold; a cold batter helps create a crispier crust.

At the end of this phase, the chipotle crema is smooth and pink, with a balanced smoky heat. The mango slaw is bright, with sweet mango pieces scattered through crisp shredded cabbage. Both are ready to be set aside. The batter is smooth, pale golden, and has tiny bubbles from the beer, indicating that it will fry up light and airy.

Fry the Fish to Golden Perfection

3. 3Heat the Oil and Coat the Fish
   Pour vegetable oil into a large heavy pot to a depth of about 2 inches. Heat over medium-high until a deep-fry thermometer reads 350°F (175°C). While the oil heats, pat the fish strips dry with paper towels. Working in batches, dip each fish strip into the batter, letting the excess drip off.
   Look for The oil shimmers and a drop of batter sizzles immediately.
   Tip Do not overcrowd the pot; fry in small batches to keep the oil temperature steady.
4. 4Fry the Fish Until Golden and Crisp
   Carefully lower the battered fish strips into the hot oil. Fry for about 4 minutes, turning occasionally, until the batter is puffed, deep golden amber, and the fish is cooked through. Use a slotted spoon to transfer the fried fish to a paper-towel-lined plate. Repeat with the remaining fish.
   Look for The fish floats, the batter is golden and crackly, and the interior is opaque and flaky.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Check the oil temperature between batches; let it return to 350°F (175°C) before adding more fish.

The oil is at a steady 350°F (175°C), and the battered fish strips are frying to a deep golden amber. The kitchen smells of toasted corn and frying batter.

The fish floats to the surface when cooked, and the batter is puffed and crackly. The internal temperature of the fish reaches 145°F (63°C), ensuring it’s cooked through while remaining moist.

Char Tortillas and Assemble

5. 5Char the Tortillas
   Heat a dry skillet or griddle over medium-high heat. Warm the corn tortillas one at a time, about 30 seconds per side, until they are pliable and have light char marks. Stack them on a plate and cover with a clean kitchen towel to keep warm.
   Look for The tortillas are soft, warm, and have a few dark spots.
   Tip If the tortillas are stiff, wrap them in a damp towel and microwave for 30 seconds before charring.
6. 6Assemble the Tacos and Serve
   Place a piece of fried fish on each warm tortilla. Top with the mango slaw, then drizzle generously with the chipotle crema. Serve immediately with lime wedges on the side for squeezing over the top.
   Look for The tacos are stacked with crunchy fish, bright slaw, and pink crema.
   Tip Squeeze fresh lime over the tacos just before eating to brighten all the flavors.

The tortillas are warm, pliable, and have attractive char marks. The fried fish is piled onto the tortillas, topped with the mango slaw and a generous drizzle of chipotle crema. The tacos look vibrant and inviting, with the pink crema zigzagging over the golden fish and bright slaw. A squeeze of fresh lime completes the dish.

Common mistakes

One common mistake is overcrowding the pot, which lowers the oil temperature and results in greasy, soggy fish. Fry in small batches and allow the oil to return to 350°F (175°C) between batches. Another mistake is using warm beer, which makes the batter heavy and less crispy.

Always use ice-cold beer and keep the batter cold until you’re ready to dip. Also, don’t skip patting the fish dry; excess moisture can cause the batter to slide off. Finally, avoid overmixing the batter—a few lumps are fine and contribute to a lighter crust.

How to tell it’s done

The fish is done when it reaches an internal temperature of 145°F (63°C) and the batter is deep golden brown and crisp. To test, insert an instant-read thermometer into the thickest part of a strip; it should read at least 145°F (63°C).

The exterior should be puffed and crackly, and the fish inside should be opaque and flake easily with a fork. The tortillas are done when they are pliable and have light char marks but are still soft enough to fold without cracking.

• Fish: 145°F (63°C) in the thickest part