The 2 Ingredients That Will Make Your Baja Fish Taco Batter Shine

If you've ever taken a bite of a Baja fish taco, you know how delicious the combination of crunchy fried fish, creamy slaw, and zesty chipotle sauce served on a corn tortilla can be. The dish is thought to have originated in Baja California, Mexico, which makes a lot of sense considering its name. Some credit the dish to Japanese fishermen who made their way to the area during the 1950s and 1960s, blending the culinary traditions of both countries. Want to make these at home? No matter what recipe you follow, add these two secret ingredients to your batter mixture: Mexican lager and yellow mustard.

The main star of the dish is fish (obviously). Traditionally a white fish like cod, halibut, tilapia, or mahi mahi is used because they have a milder taste and hold up when they're battered and fried without getting mushy. A batter usually consists of all-purpose flour, corn starch (it helps with the crispiness), and seasonings like garlic and onion powder. When you add cold beer, the carbonation and yeast gives the fish a crispy, puffy layer, like you've probably experienced with beer-battered onion rings. The yellow mustard helps with the consistency of the batter, and the tangy flavor will cook out during frying, just like the alcohol of the beer cooks out too.

Are you ready to cook some Baja fish tacos? There are many fish taco recipes out there for you to choose from, but we'll walk you through what most of them consist of so you know what to expect when it's time to get cooking. First, you mix together the batter that we explained to you earlier, then you dredge the fish filets in the batter. Next is to prepare the oil by letting it reach 350 degrees Fahrenheit then frying the fish according to the recipe. When the fish is done, let it drain so you don't end up with greasy tacos.

You can't have these tacos without some sort of chipotle sauce, so mix those ingredients together into creamy deliciousness while your fish is frying. A coleslaw is also perfect because it adds crunchy texture and zesty flavors, so don't forget to serve this on your fish tacos. To put it all together, warm your corn tortillas before you fill them with the fish, slaw, and top with chipotle sauce. Avocado, fresh cilantro, thinly-sliced radishes, and cotija cheese are ideal garnishes to serve with the tacos. And if you want to complete the meal, serve them with refried beans, crave-worthy guacamole, and margaritas to keep the party going.