American · Lunch
San Diego fish tacos
Baja-style tacos with beer-battered white fish fried until golden and craggy, tucked into warm corn tortillas with shredded cabbage, a cumin-lime crema, and pico de gallo. Finished with a squeeze of lime, they reflect San Diego's Baja-influenced beach-taco tradition.
$6
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
690Calories
36.2gProtein
36.4gFat
57.8gCarbs
4.9gSugar
6.1gFiber
870mgSodium
103mgChol
7.9gSat Fat
870mgPotassium
160mgCalcium
3.6mgIron
1.9mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
mediterranean
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pat the fish strips dry with paper towels, then dredge lightly in 1 tbsp flour until coated on all sides.
2
Whisk
In a medium bowl, whisk the remaining flour, baking powder, and salt together, then whisk in the cold lager until thin-pancake consistency.
3
Build
Stir the sour cream, lime juice, cumin, and a pinch of salt in a small bowl to make the crema.
4
Fry
Heat the vegetable oil in a small skillet over medium-high heat until a drop of batter sizzles, then fry the battered fish strips 2–3 minutes per side until deep golden and crisp.
5
Plate
Warm the tortillas in a dry skillet over medium heat 20 seconds per side, then layer each with cabbage, fish, crema, diced tomato and onion, cilantro, jalapeno, and serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet, cut into 3-4 strips
- 2/3 cup80g all-purpose flour, plus 1 tbsp for dredging
- 6 tbsp90ml cold Mexican lager or club soda
- 1/2 tsp1/2 tsp baking powder
- 1/2 tsp1/2 tsp salt, plus a pinch for the crema
- 2/3 cup160ml vegetable oil, for shallow-frying
- 44 corn tortillas (about 1.7 oz/48g total)
- 1 cup70g cabbage
- 4 tbsp40g tomato
- 2 tbsp20g white onion
- 2 tsp8g cilantro
- 11 small jalapeno (optional)
- 4 tbsp60g sour cream
- 2 tsp10ml lime juice, plus a wedge for serving
- 1/2 tsp1/2 tsp cumin, ground
