Hau‘ula-Style Baja Fish Tacos

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Prep: 20 min · Cook: 15 min · Makes: 8 tacos (serves 3-4)

Why surfers love it: Fish is lean protein, tortillas are fast carbs, and the cabbage and lime bring some crunch and freshness after a salty session.

Ingredients

• 1 lb firm white fish (mahi-mahi, rockfish or cod), cut in 1-inch-wide strips
• ¾ cup flour, plus ¼ cup for dredging
• ½ tsp each salt, garlic powder and chili powder
• ¾ cup cold lager or sparkling water
• Neutral oil for frying (about 1 inch in the pan)
• 8 small corn tortillas
• 2 cups finely shredded green cabbage
• Crema: ½ cup sour cream, 1 tbsp mayo, juice of 1 lime, 1 tsp chipotle in adobo (minced) or ½ tsp smoked paprika, pinch of salt
• Cilantro, lime wedges, pico de gallo or salsa

Method

1. Stir the crema ingredients together and chill.
2. Pat the fish dry and season it lightly with salt. Put the ¼ cup dredging flour on a plate.
3. Whisk ¾ cup flour with the salt, garlic powder and chili powder, then whisk in the cold beer until it looks like thin pancake batter.
4. Heat the oil to 350-365°F (a drop of batter should sizzle hard right away). Dredge each strip in flour, dip in batter, let the excess drip off, and fry 3-4 minutes, turning once, until deep golden. Drain on a rack and salt right away.
5. Warm the tortillas in a dry skillet for 20-30 seconds a side.
6. Build each taco: cabbage, fish, crema, cilantro and salsa, with a squeeze of lime.

Tip: Frying safety: never leave hot oil alone, keep a lid nearby, and never put water on an oil fire.

Where to eat it

North Shore Tacos, Oahu, Hawaii. Baja-style tacos on Oahu since 2010. Founder and chef Joseph "Joey" Fullmer spent years surfing the Baja coast before bringing the taco-stand style home to Hau‘ula, according to the restaurant's own story. This recipe is an original home-cook version inspired by the spot. It is not their recipe, and we have no affiliation with them. Go eat the real thing.