Baja fish tacos taste like they're straight from California! Fish is tossed in a seasoned beer batter then lightly fried until golden and topped off with a crunchy slaw and cool lime crema sauce.
White Fish | Flour | Paprika Onion Powder | Garlic Powder Cayenne Pepper | Mexican Beer Coleslaw Mix | Cilantro | Red Onion Lime | Jalapenos | Mexican Crema Corn Tortillas | Avocado
Dry the fish with a paper towel and cut it into pieces. Mix the flour and spices in a large bowl. Pour in the beer and whisk until everything is combined.
Coat the fish in batter and cook in hot oil until the crust is golden and crispy and the fish flakes easily with a fork. Place ccoked fish on a paper towel.
Toss the fish taco slaw ingredients in a large bowl. Whisk together the lime crema in a medium-sized bowl until combined.
Toast the corn tortillas over medium heat for a minute or so per side. Add the fish, slaw, sliced avocados, and sauce to each tortilla. Enjoy!