Crispy Baja Fish Tacos with Spicy Sriracha Slaw & Pickled Red Onion

Ingredients 20 total

• 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

1. 1In a bowl, combine vinegar, water, sugar, and salt.
2. 2Add sliced red onion and let pickle for at least ⏱ 15 minutes.
3. 3In another bowl, mix mayonnaise, sriracha, lime juice, and salt.
4. 4Toss with cabbage and carrots to make slaw.
5. 5Heat oil in a deep pan to 350°F (175°C).
6. 6In a bowl, whisk flour, cornstarch, baking powder, and cold water or beer to make a batter.
7. 7Dip fish pieces into batter and fry until golden and crispy, about ⏱ 3–4 minutes.
8. 8Drain on paper towels.
9. 9Warm tortillas in a skillet or over a flame.
10. 10Assemble tacos with crispy fish, sriracha slaw, and pickled onions.
11. 11Top with cilantro and a squeeze of lime.
12. 12Serve immediately.