Fish Tacos with Chipotle Crema Slaw

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I don’t know about you, but the words fish and tacos together, instantly make my mouth water. Especially if you’re talking about battered and fried fish tacos with a chipotle Crema slaw.

Fish Tacos, traditionally known as Baja style tacos consist of a cabbage slaw, a creamy sauce and some beer battered fish. We are not a fan of beer or any type of alcohol in our household so my substitute for the beer was the good old ginger-ale.

Honestly these are the best fish tacos I’ve ever made and they were SO easy to make and just delicious.

Components to build these Baja Style Fish Tacos.

Pico De Gallo:

You might know that the flavor of any taco doesn’t just come from the meat itself but actually comes from the salsa. Therefore I prefer making my salsa at home. You can certainly buy a store bought one, they’re also really delicious. The one I used here was a spicy homemade Pico De Gallo, and honestly it pairs extremely well with the crunchy fish. It all starts with 3 to 4 diced roma tomatoes, half of a diced onion, some chopped cilantro, chopped chillies of your choice and some lemon juice. Omit the chillies, if you like your salsa on the mild side. Although, the salsa then turns into “salsa Fresca” and not “Pico de Gallo”.

Anyway, this salsa just delicious, even with just some tortilla chips. You’ll be surprised!

Cabbage Slaw:

The Cabbage Slaw is another star to this delicious taco. All you need is, just two ingredients, green and red cabbage. I got a fresh head of red cabbage and shredded it. Then I combined it with a bag of pre-shredded green cabbage. I added my homemade chipotle Crema to it and, it was just amazing! To kick it up a notch , I also add a super finely sliced (lengthwise) jalapeño to this slaw and it adds a perfect level of spiciness.

Chipotle Crema:

For all my peeps that love some creamy hot sauce in their food. I’m in that club as well.

This sauce is super simple. Just add a 1 part mayonnaise and 1.5 parts Mexican crema. Blend it with cilantro, lemon juice, garlic cloves 2 chipotle peppers (you can use a green chili and avocado to substitute). And there you have it, a delicious and flavorful sauce that you can add to your slaw and keep some on the side for an extra saucy taco.

Tortillas:

I used homemade corn tortillas that are super easy to make and just so comforting and delicious. Click here to make your own homemade tortillas.

You can certainly use the store bought ones. Just make sure they are corn tortillas and organic is preferable.

Tips and Tricks for crispy Fish Tacos and Chipotle Crema Slaw

Use a white fish that is not flakey. I used fresh Cod. You can also use frozen filets if you like.

Wash your filets and pat dry with a paper towel.

Cut your filets into 5 inch pieces for even cooking and set aside on your counter so it comes to room temperature.

Lightly coat your filets with flour and let it rest for 15 minutes before drenching them into the batter and frying.

Avoid making all components at the same time. Divide the work in different stations and time slots for easy cooking and to avoid dirty counters.

Please don’t forget to leave me a comment, share, rate and tag if you make this recipe.

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Battered Fish Tacos with Chipotle Crema

Easy and scrumptious Ginger-ale battered fish tacos topped with Chipotle Cabbage slaw, tangy and spicy crema and homemade Pico De Gallo.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 6 people

Ingredients

  

Fish Batter/ Coating /Frying

• 2 lbs Cod
• 8 oz Ginger-Ale 3/4 can
• 1¾ cups All purpose flour seperate 1/2 cup for coating fish prior to the batter.
• ½ tsp Baking powder
• ½ tsp Cumin powder
• 1 tsp Cayenne Pepper divided
• ½ tsp Black Pepper
• 1½ tsp Salt
• 2-3 cups Grapeseed / Canola oil

Cabbage Slaw

• 3 cups Green Cabbage finely shredded
• 3 cups Red Cabbage finely shredded
• 1 Jalapeno finely sliced lengthwise

Chipotle Crema

• 1/2 cup Mayonnaise
• 3/4 cup Mexican Crema
• 2 Chipotle Peppers
• 2 Garlic cloves
• 1/4 tsp Salt
• 1/4 cup Cilantro coarsely chopped
• 2 tbsp lemon juice

Pico De Gallo

• 4 Roma tomatoes diced
• ½ White onion diced
• ¼ bunch Cilantro diced
• 1 to 2 Green chillies diced
• 1 Lemon juiced
• ¼ tsp Salt

Instructions

 

Preparing fish and batter

• Start by gently rinsing the Cod and pat try using paper towels.
• Cut Cod into 5 inch rectangular strips
• Sprinkle only ½ teaspoon salt, half of cayenne and black pepper on strips.
• In a plate, spread 1/2 cup of flour and coat fish. Set aside.
• In a medium bowl, add flour, salt, cayenne, cumin and baking powder. Mix using a whisk.
• Gradually start pouring ginger-ale into the flour mixture while mixing using the whisk.
• Set aside.

Chipotle Crema

• In a blender, combine all ingredietns and blend.
• Set aside 1/4 cup of the saue for topping.

Cabbage Slaw

• In a medium bowl. Combine the shredded cabbage and jalapeno.
• Pour crema over the slaw and toss.

Pico De Gallo

• In a medium bowl, toss tomatoes and onions. Add salt, lemon juice and mix.
• Add cilantro and green chillies and toss.

Frying the Battered Cod

• Heat a dutch oven pot. Add 2 to 3 cups of canola or grapeseed oil depending on size of the pot.
• Starting with the cod and then the batter. Make an assembly line. Also, set a wire rack on a baking sheet.
• After oil heats up to 350°F. Use a fork to dip each strip in batter and gently lift the fish down in the oil. (Check if oil is ready by dipping the end of a wooden spatula/ladle. If oil starts bubbling around stick, the oil is ready for fish).
• Fry fish in batches without overcrowding until golden brown.
• Drain oil on wire rack and lets fish rest for 5 minutes.

Assembling the tacos

• If heating tortillas in microwave, wrap in wet paper towel and heat for 40 seconds.
• Spread some crema on warm tortilla, spoon cabbage slaws, add fried cod and top with pico de gallo.
• Enjoy!

Keyword Battered, Beer Battered, Cabbage Slaw, Easy Recipes, Fish Tacos, Fried Fish, mexican food, Mexican Recipes, Tacos