If you’re craving a delicious and light meal for Lent, these Baja-Style Fish Tacos are the perfect choice! Crispy, golden fish topped with a creamy, tangy coleslaw, and drizzled with a spicy dressing – it’s a combination that brings the bold flavors of coastal Mexico to your plate. Whether you’re enjoying them with family or friends, these tacos capture the vibrant, fresh flavors of the sea. Let’s get started on this easy and unforgettable recipe!

 

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Preparation

In a large bowl, whisk together lemon juice, mayonnaise, rice vinegar, honey, sesame oil, and salt until smooth. Add cabbage, carrots, cilantro, and sesame seeds, mix well, and refrigerate.

In a small bowl, whisk together mayonnaise, lemon juice, rice vinegar, and Sriracha until smooth and creamy.

In a medium bowl, mix the beer, 1 ¼ cups flour, baking powder, and 1 ½ teaspoons salt until completely smooth and lump-free. The consistency should be slightly thinner than pancake batter. Set aside.

In a large pot, heat enough oil for frying.

In a bowl, mix the remaining flour with paprika, pepper, and garlic powder until well combined.

To prepare the fish, coat each piece with the dry flour mixture, then dip it into the batter, ensuring it’s fully covered. Let excess batter drip off before frying. Carefully lower the fish into the hot oil. If it sticks to the bottom, slowly lower it further or gently scrape it with a slotted spoon.

Fry for 3-4 minutes, then flip and cook for another 2-3 minutes. Remove with a slotted spoon and place on a tray to absorb excess oil.

Once all the fish is ready, assemble the tacos. Place a piece of fish in each tortilla, top with coleslaw, drizzle with dressing, and garnish with radish slices, lime, cilantro, and black sesame seeds to taste.

Pescadería

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.