Baja Fish Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Beer-battered crispy fish tacos served with cabbage slaw, avocado crema, and pico de gallo in warm tortillas. They're a classic Baja-style dish that's fresh, crunchy, and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 head of purple cabbage (shaved or thinly sliced)
- Juice from 2 limes
- 1 teaspoon kosher salt
- 1 avocado
- 1/3 cup yogurt
- 1 tablespoon mayonnaise
- Juice from 1 lime
- Pinch kosher salt
- 3/4 cup all-purpose flour
- 1/4 cup rice flour
- 2 tablespoons corn starch
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoons kosher salt
- 1 1/4 cup beer
- 1/4 cup corn starch (for dredge)
- 2 pounds cod (cut into 1-inch thick strips that are 3-inches long)
- Vegetable oil (for frying)
- Corn or flour tortillas (I used "street tacos size")
- Limes (as garnish)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1629mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1132mg
- Calcium
- 118mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1629MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.