Baja Fish Tacos

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.

	this recipe	typical
fat	32%	4%
protein add	100%	100%
salt	1%	0%
aromatics	1%	1%
acid	5%	0%
vegetables and beans	33%	42%
liquid	35%	8%

Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

227 g	8 ounces pre-shredded cabbage slaw
50 g	1/2 cup chopped cilantro
55 g	1/4 cup mayonnaise
31 g	2 tablespoons lime juice ((about 1 lime))
	Fine salt, (to taste)
165 g	3/4 cup mayonnaise
	1 lime, (zested and juiced)
15 g	1 chipotle pepper in adobo sauce
1 g	1/2 teaspoon garlic powder
120 g	1 cup all-purpose flour
6 g	2 teaspoons garlic powder
4 g	1 teaspoon baking powder
3 g	1 teaspoon chili powder
6 g	1 teaspoon salt
1 g	1/2 teaspoon ground cumin
1 g	1/2 teaspoon freshly ground black pepper
240 g	1 cup Mexican lager beer
	Vegetable oil, (for frying)
680 g	1 1/2 pounds skinless cod, mahi mahi, or halibut, (cut into 1x4-inch long strips)
	Corn or flour tortillas, (warmed)
	Lime wedges, (for serving)

Method: 6 steps, published by www.isabeleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I have stayed away from making fish tacos because all the recipes looked to complicated or a lot of ingredients. This one looked easy and I am glad I tried it. I am celiac so I used gluten free flour and a gluten free beer. The fish fried up great and the” — a cook, 5.0★

“Dear Isabel, I used on-hand frozen, beer-battered fish fillets (that I seasoned with a little chili powder, granulated garlic and cumin before baking, per your recipe). The marvelous slaw and the fantastic chipotle mayo made this an incredible meal! (I enjo” — a cook, 5.0★