Baja-Style Fish Burrito with Beer-Battered Cod, Slaw & Chipotle Crema

This Baja-style Fish Burrito combines crispy beer‑battered white fish strips, tangy cabbage slaw, creamy chipotle-lime crema, and cilantro-lime rice, all wrapped in a warm flour tortilla. Made in under 40 minutes, it’s a hearty and flavor-packed meal perfect for casual dinners or a festive gathering.

Ingredients

• For the Fish & Batter:
• 1 lb mild white fish fillets (cod, tilapia, mahi-mahi), cut into strips
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt, ½ tsp ground black pepper
• 1 cup cold beer (lager or pilsner)
• Oil for frying
• For the Cabbage Slaw:
• 2 cups shredded green or red cabbage
• ½ cup red onion (thin-sliced)
• 2 Tbsp chopped cilantro
• 2 Tbsp apple cider vinegar
• 1 Tbsp vegetable or olive oil
• ½ tsp salt
• For the Chipotle-Lime Crema:
• ¾ cup mayonnaise
• 2–3 chipotle peppers in adobo (or less if mild)
• 2 tbsp lime juice
• 1 garlic clove, minced
• Pinch of salt
• Extras & Assembly:
• 4 large flour tortillas (10–12")
• Cooked cilantro-lime rice (optional)
• Lime wedges for serving

Directions

1. 1. Make Slaw:
2. In a bowl, combine cabbage, red onion, cilantro, vinegar, oil, and salt. Toss and refrigerate.
3. 2. Prepare Crema:
4. Blend mayo, chipotles, lime juice, garlic, and salt until smooth. Chill until assembly.
5. 3. Prepare Batter & Fry Fish:
6. Mix flour, baking powder, salt, pepper in a bowl. Whisk in cold beer until smooth. Heat oil to ~350°F. Dip fish strips in batter and fry 2–3 minutes per side until golden. Drain on a rack.
7. 4. Warm Tortillas & Assemble:
8. Warm tortillas, layer with rice (if using), crispy fish, slaw, and crema. Squeeze lime and fold burrito tightly. Wrap in foil if desired.
9. 5. Serve:
10. Serve immediately with lime wedges and extra crema or salsa.