Recipe By: Matty Matheson
🌮🌊 Fun Fact: Baja fish tacos crossed the Mexican border in the 1980s and ’90s as surfers brought back beer-battered brilliance, turning a beach snack into a West Coast staple.

BEER BATTER
1/2 Cup All Purpose Flour
1 Cup Rice Flour
Pinch of Salt & Pepper
1 cup ice cold Mexican beer (Corona, Tecate, or Sol)

PICO DE GALLO
3 Roma Tomatoes
2 Jalapenos
1/2 diced red onion
1 handful of Cilantro, diced

CREMA
Sour cream
Mayo
2 limes
Parmesan
Pinch of Salt & Pepper

FISH
Fresh Cod filet
Pinch of Salt
Rice Flour

GARNISH
1/2 White Cabbage, thinly sliced
Avocado
Lime Juice

🍺 BEER BATTER METHOD

1️⃣ In a bowl, mix ½ cup all-purpose flour + 1 cup rice flour
2️⃣ Crack open 1 cup beer and pour it in (chef’s hydration)
3️⃣ Whisk until loose, light, and ready to party

🍅 PICO DE GALLO METHOD

1️⃣ Dice 2 Roma tomatoes
2️⃣ Dice 2 jalapeños (respect your heat tolerance)
3️⃣ Dice ½ red onion
4️⃣ Chop a generous handful of cilantro
5️⃣ Toss it all together and set aside to vibe

🍋 CREMA METHOD

1️⃣ Mix equal parts sour cream + mayo
2️⃣ Add zest of 2 limes, salt, and a hit of parmesan
3️⃣ Fold gently until smooth, tangy, and dangerous

🐟 FISH METHOD

1️⃣ Season fish with salt
2️⃣ Dust lightly with rice flour
3️⃣ Dredge through beer batter
4️⃣ Drop into hot oil and fry until golden perfection
5️⃣ Rest on a wire rack and resist snacking

🌮 PLATING METHOD

1️⃣ Warm tortilla, always
2️⃣ Add crispy fish, then drizzle with crema
3️⃣ Top with pico, cabbage, and sliced avocado

👇 Fold. Bite. Repeat.

WATCH the VIDEO!