Baja Fish Tacos & Pineapple Slaw
&
Charred Pineapple Margarita
A note from us
This one is a first for us, our very first time frying our own fish, and it did not disappoint. Kevin grew up on the coast, so Baja fish tacos have always held a soft spot for him, and this crispy, beer battered version might be our new favorite way to make them at home.
An electric skillet made the frying part easy. It holds a steady temperature so you're not babysitting the oil the whole time. Get your slaw and sauce made ahead, then frying goes fast and you can plate everything together while it's hot.
We paired these with a charred pineapple margarita, smoky, sweet, and a little unexpected. It's become one of our favorite ways to start the night.
Kevin & Kate
The Cocktail
Charred Pineapple Margarita
The Menu
Baja Fish Tacos & Pineapple Slaw
Cook Along with Us
Your Weekly Essentials
Everything you’ll need to make this meal — plus a few pantry staples you probably already have.
Divide and conquer. One of you fries the fish while the other builds the slaw, pickles the onions, and sets the table.
Bob Marley Radio is playing tonight. Island vibes for island food.
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
FISH CHOICE
We splurged on fresh grouper for this one because Kevin grew up on the coast and it's always been one of his favorites. Fresh cod is our top pick if you want a more budget friendly option, and snapper works beautifully too.
PAN SEAR COOKING OPTION
Beer battered fish is the star here, but a lighter pan-seared version works too. Season 3/4 pound of fish with 1/2 teaspoon chili powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/2 teaspoon kosher salt, and fresh cracked pepper, then sear in 1 tablespoon of olive or avocado oil over medium-high heat for 3 to 4 minutes per side. Break into large pieces before assembling.
BEER BATTER CONSISTENCY
Your batter should feel similar to buttermilk, thin enough to drip off easily but thick enough to coat the fish. If it thickens while resting, whisk in another splash of cold beer before you start frying.
FRYING TIP
Look for an electric skillet with an oil core, meaning the heating element runs through the base itself rather than around the edges of the pan. It gives you more even heat across the whole surface, so the oil stays at a steady 350 degrees and you're not constantly adjusting the burner or checking a thermometer. These pop up secondhand on eBay fairly often and are usually a good deal cheaper there than buying new. → Shop our favorite electric skillet
COOLING TIP
Let the fried fish rest on a wire rack instead of paper towels. Air circulates underneath and keeps the crust crisp, while paper towels trap steam and can make the bottom go soft.
DINNER SIDES ARE OPTIONAL
These tacos are plenty satisfying on their own, but if you want to round out the spread, tortilla chips with salsa or guacamole are always a good call. Black beans, cilantro lime rice, or Mexican street corn would all pair beautifully too.
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
We hope you enjoy this week's menu. And as always,
Keep the Plates Full and the Spark Alive
Stories worth Savoring
Our latest blog posts for inspiration, reflections, and recipes.
