Fructose Free Baja Fish Tacos with Crema
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Learn more →Ingredients
4 servings
For the fish
- 1 ½ lb cod fillets, cut into 1-inch strips
- 1 cup all-purpose flour, divided
- 1 tsp baking powder
- 1 tsp kosher salt
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- ¾ cup cold lager beer
- 4 cups vegetable oil, for frying
For the crema
- ½ cup sour cream
- 2 tbsp mayonnaise
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- ¼ tsp garlic powder
- salt and pepper, to taste
For the slaw
- 2 cups green cabbage, thinly shredded
- 1 tbsp fresh lime juice
- 1 tbsp apple cider vinegar
- ½ tsp kosher salt
For the pico de gallo
- 2 medium tomatoes, seeded and finely diced
- ¼ cup white onion, finely diced
- 1 jalapeño, seeded and finely diced
Ingredient noteJalapenos are low in fructose in small amounts, and this recipe stays within about one small pepper per serving, so it is likely Low Fructose. If you prefer to always avoid fresh jalapeno, please tap it and change its rating to Red.
- ¼ cup fresh cilantro, roughly chopped
- 1 tbsp fresh lime juice
- ¼ tsp kosher salt
For serving
- 12 small corn tortillas
- lime wedges, for serving (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Make the crema: whisk together the sour cream, mayonnaise, lime juice, lime zest, and garlic powder in a small bowl until smooth. Season with salt and pepper to taste, then refrigerate until ready to serve.
- 2
Make the slaw: toss the shredded cabbage with the lime juice, apple cider vinegar, and kosher salt in a medium bowl until evenly coated. Set aside to soften slightly while you prepare the remaining components.
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