WIH Original
Crispy Baja Fish Tacos with Spicy Sriracha Slaw & Pickled Red Onion
🍝 dinner·⏱ 45 min·4 servings
Ingredients
Servings
4
- 1 lb white fish fillets
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp baking powder
- ¾ cup cold water or beer
- neutral oil
- 3 cups green cabbage
- 1 cup carrots
- ½ cup mayonnaise
- 1 tbsp sriracha
- 1 tbsp lime juice
- salt
- 1 small red onion
- ½ cup vinegar
- ½ cup water
- 1 tbsp sugar
- 1 tsp salt
- 8 pieces corn tortillas
- 1 whole lime wedges
- ½ cup cilantro
How to Make It
- 1In a bowl, combine vinegar, water, sugar, and salt.
- 2Add sliced red onion and let pickle for at least 15 minutes.
- 3In another bowl, mix mayonnaise, sriracha, lime juice, and salt.
- 4Toss with cabbage and carrots to make slaw.
- 5Heat oil in a deep pan to 350°F (175°C).
- 6In a bowl, whisk flour, cornstarch, baking powder, and cold water or beer to make a batter.
- 7Dip fish pieces into batter and fry until golden and crispy, about 3–4 minutes.
- 8Drain on paper towels.
- 9Warm tortillas in a skillet or over a flame.
- 10Assemble tacos with crispy fish, sriracha slaw, and pickled onions.
- 11Top with cilantro and a squeeze of lime.
- 12Serve immediately.