Red Meat Allergy Friendly Baja Fish Tacos with Crema
Total time50 min
Prep time30 min
Cook time20 min
4.5(8)
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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
- 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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