Baja-Style Fish Tacos

Ingredients

Instructions

1. 1

   MAKE THE SPICY CREMA: In a small bowl, whisk together the mayonnaise, half of the lime juice (about 1.5 tbsp), and sriracha. Taste and adjust heat level to your preference. Cover and refrigerate until ready to use.

2. 2

   PREP THE SLAW: In a medium bowl, toss shredded cabbage with the remaining lime juice. Season with a pinch of salt. The lime juice will slightly wilt and flavor the cabbage. Set aside.

3. 3

   SEASON THE FLOUR: In a shallow bowl or plate, whisk together rice flour, paprika, cumin, 1 tsp salt, and 1/2 tsp black pepper. This creates the crispy coating for the fish.

4. 4

   PREP THE FISH: Pat fish fillets completely dry with paper towels (moisture prevents crispiness). Cut into strips about 1-inch wide and 3-4 inches long - sized to fit nicely in a tortilla. Dredge each piece in the seasoned flour, shaking off excess.

5. 5

   FRY THE FISH: Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F if you have a thermometer). Carefully add fish pieces in a single layer without crowding - work in batches. Fry 2-3 minutes per side until golden brown and crispy. Fish should flake easily when tested with a fork. Transfer to a paper towel-lined plate.

6. 6

   WARM THE TORTILLAS: Heat corn tortillas directly over a gas flame for 15-20 seconds per side, or wrap in a damp paper towel and microwave 30 seconds. Keep warm in a clean kitchen towel.

7. 7

   ASSEMBLE TACOS: Double up two tortillas for each taco (authentic Baja style). Add a few pieces of crispy fish, top with a generous handful of lime slaw, drizzle with spicy crema, and sprinkle with fresh cilantro. Serve immediately with lime wedges on the side.