Best 3 Baja Beer Battered Tilapia Great For Fish Tacos Recipes

**Baja Beer-Battered Tilapia: A Culinary Adventure to Delight Your Taste Buds**

Indulge in the tantalizing flavors of Baja beer-battered tilapia, a culinary masterpiece that combines the vibrant zest of Mexican cuisine with the delicate taste of tilapia. This delightful dish, perfect for fish tacos, is a symphony of crispy, golden-brown batter enveloping flaky, tender tilapia fillets. Savor the harmonious blend of beer, spices, and herbs that infuse the batter, creating a tantalizing aroma that will entice your senses. Accompanied by a selection of refreshing toppings and sauces, this Baja-inspired creation promises an unforgettable dining experience. Embark on a culinary adventure and discover the delectable world of Baja beer-battered tilapia.

**Additional Recipes to Satisfy Your Cravings:**

1. **Baja Beer-Battered Fish Tacos:** This classic recipe showcases the harmonious union of Baja beer-battered tilapia, nestled in warm tortillas, topped with a medley of crisp cabbage, creamy avocado slices, and zesty salsa.

2. **Baja Beer-Battered Tilapia with Roasted Vegetables:** Experience a vibrant combination of flavors as Baja beer-battered tilapia pairs with a colorful array of roasted vegetables, such as sweet potatoes, bell peppers, and zucchini.

3. **Baja Beer-Battered Tilapia Nuggets with Chipotle Ranch Dipping Sauce:** Delight in bite-sized pieces of crispy Baja beer-battered tilapia nuggets, served with a tantalizing chipotle ranch dipping sauce for a perfect balance of spice and creaminess.

4. **Baja Beer-Battered Tilapia Salad:** Indulge in a lighter version of this Baja-inspired dish with a Baja beer-battered tilapia salad. Flaky tilapia fillets are perched atop a bed of fresh greens, cherry tomatoes, and a tangy citrus vinaigrette.

5. **Baja Beer-Battered Tilapia Fish and Chips:** Experience the classic British dish with a Baja twist. Crispy Baja beer-battered tilapia fillets are served with golden-brown fries, tartar sauce, and a generous helping of malt vinegar.

Here are our top 3 tried and tested recipes!

BAJA FISH TACOS

Baja Fish Tacos image

These Baja fish tacos are made from crispy beer-battered cod tucked into corn tortillas, topped with a cabbage slaw and smoky chipotle sauce.

Provided by Jennifer Segal (slaw and chipotle sauce adapted from Cook's Illustrated)

Categories Dinner

Time 40m

Yield 4

Number Of Ingredients 18

Ingredients

5 cups (or one 10-ounce bag) shredded red cabbage
3 tablespoons minced red onion
½ cup fresh chopped cilantro
3 tablespoons cider vinegar
1½ teaspoons vegetable oil
½ teaspoon salt
¾ cup mayonnaise, best quality such as Hellmann's
2 tablespoons lime juice, from one lime
2-3 chipotle chiles in adobo sauce (canned), roughly chopped, plus 1-2 teaspoons sauce (see note below)
1 large garlic clove, roughly chopped
1 cup all purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1 cup beer
1½ pounds skinless cod, cut into 1-inch wide x 4-inch long strips
Vegetable oil, for frying
12 (6-inch) soft corn tortillas, warmed
Lime wedges, for serving

Steps:

Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside.
Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth. Set aside.
Mix the flour, salt and pepper together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.
In a medium skillet, over medium heat, add enough oil to reach a depth of ½-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F, or when the end of a wooden spoon sizzles when dipped into the oil.
Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.
Smear each tortilla with a generous amount of the chipotle sauce, then top with the cabbage slaw. Lay one piece of fish inside each tortilla and serve with lime wedges.
Note: 3 chipotle peppers and 2 teaspoons sauce will give you a spicy sauce. Use less for a milder sauce. You can freeze any leftover chipotle peppers from the can.
Note: Nutritional information was calculated assuming that approximately 3 tablespoons of oil are absorbed into the fish when fried.
Note: Nutritional Information does not include the chipotle sauce.

Nutrition Facts : Calories 577, Fat 16 g, Carbohydrate 66 g, Protein 39 g, SaturatedFat 1 g, Sugar 4 g, Fiber 7 g, Sodium 1025 mg, Cholesterol 73 mg

BAJA STYLE FISH TACOS

Baja Style Fish Tacos image

Provided by Marcela Valladolid

Categories main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dark Mexican beer*
1/3 cup mayonnaise
2/3 cup Mexican crema** or sour cream
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons water
Salt and freshly ground black pepper
Oil, for frying
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
2 pounds skinned halibut cut into 5 by 1/2-inch strips
Freshly ground black pepper
Corn tortillas
2 cups shredded cabbage
2 cups tomatillo salsa (store-bought or homemade) for garnish, optional
Pickled jalapenos, for garnish, optional

Steps:

For the Beer Batter:
Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
For Cream Sauce:
Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
For the Fish:
In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
*Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.
**Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.

BEER-BATTERED BAJA STYLE FISH TACOS

Beer-Battered Baja Style Fish Tacos image

I made these for Cinco de Mayo, and they were muy excellente! My bf said he never understood the big deal about fish tacos until he tasted these! Delicious, light and flaky fish with a lemon sour cream and cabbage on top.

Provided by likeamystic

Categories Mexican

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup dark Mexican beer (I used Negra Modelo)
1/3 cup mayonnaise
2/3 cup sour cream
1 teaspoon grated lemon zest
2 tablespoons of fresh lemon juice
2 tablespoons water
salt & pepper
oil (for frying)
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
black pepper
2 lbs , white fish cut into 5 by 1/2 inch strips (I used Tilapia but Halibut would work)
corn tortilla
2 cups of shredded cabbage
salsa or guacamole

Steps:

For the Beer Batter: Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
For Cream Sauce: Add the mayonnaise and sour cream to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
For the Fish: In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
Make tacos with the tortillas and fish and top each with cream, shredded cabbage, salsa and guacamole, if desired.

Nutrition Facts : Calories 282.1, Fat 10.2, SaturatedFat 4, Cholesterol 14.6, Sodium 888.3, Carbohydrate 39.4, Fiber 1.8, Sugar 2, Protein 5.8

Tips:

For the crispiest fish, use a light beer and make sure the batter is cold before frying.
Don't overcrowd the pan when frying the fish. This will cause the oil temperature to drop and the fish will not cook evenly.
Use a fish spatula to carefully flip the fish halfway through cooking. This will help to prevent the fish from breaking apart.
Serve the fish tacos immediately with your favorite toppings, such as shredded cabbage, pico de gallo, and guacamole.

Conclusion:

Baja beer-battered tilapia is a delicious and easy-to-make recipe that is perfect for fish tacos. The light beer gives the batter a crispy texture, while the tilapia is mild and flaky. This recipe is sure to be a hit at your next party or gathering.