Baja Fish Tacos

Ingredients

• 1.5 lbcod fillets$8.34
• 12 eachcorn tortillas$3.43
• 1 cupall-purpose flour$0.21
• 1 tspbaking powder$0.02
• 8 ozbeer$0.74
• 2 cupshredded cabbage$0.59
• 0.5 cupsour cream$0.69
• 2 tbspmayonnaise$0.20
• 3 tbsplime juice$0.15
• 3 cupvegetable oil for frying$2.94
• 1 tspkosher salt$0.01
• 0.25 cupcilantro, chopped$0.41
• Total for 4 servings$17.73

Most of the cost is cod fillets ($8.34) and corn tortillas ($3.43). With oil, spices and staples already at home, the shop drops to about $13.61. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. In a small bowl, whisk the sour cream, mayonnaise, 1 tablespoon of the lime juice, and 0.25 teaspoon of the kosher salt together until smooth to make the crema; cover and refrigerate.
2. In a medium bowl, toss the shredded cabbage with 1 tablespoon of the lime juice and 0.25 teaspoon of the kosher salt, then set aside to slightly soften.
3. Pat the cod fillets dry with paper towels and season with 0.25 teaspoon of the kosher salt.
4. In a mixing bowl, whisk together the all-purpose flour, baking powder, remaining 0.25 teaspoon of kosher salt, and the cold beer until just combined into a smooth, thick batter.
5. Pour the vegetable oil for frying into a large, deep skillet or Dutch oven and heat over medium-high heat until it reaches 375°F (190°C), or until a drop of batter bubbles vigorously.
6. Dip the cod strips into the batter to coat thoroughly, letting excess drip off, then lower into the hot oil in batches without crowding the pan; fry for 3 to 4 minutes, flipping halfway through, until deep golden brown, crisp, and the fish flakes easily and registers at least 145°F (63°C) internally.
7. Transfer the fried fish to a wire rack or paper towel-lined plate to drain, and warm the corn tortillas in a dry skillet over medium heat for 30 to 45 seconds per side until soft and pliable.
8. Fill each warm corn tortilla with fried fish, top with the cabbage slaw, drizzle with lime crema, and garnish with chopped cilantro and the remaining lime juice.