MERMAN'S REVENGE RECIPE
BAJA FISH TACOS
Golden, extra-crispy fish tucked into warm flour tortillas with crunchy cabbage and a creamy Baja-chipotle sauce. Merman's Revenge Original Extra Crispy Fish Fry and Baja Fish Taco Mix bring bold flavor to every bite.
LET'S COOK
DIRECTIONS
PREPARE THE FISH
Pat the fish thoroughly dry, check for any remaining bones and cut into strips that will fit inside small tortillas. Keep the fish refrigerated until the batter and frying oil are ready.
MIX THE BAJA CREMA
In a small bowl, combine the mayonnaise, sour cream, chopped chipotle pepper, Merman's Revenge Baja Fish Taco Mix and lime juice. Whisk until smooth. Taste, adjust the seasoning and lime, then refrigerate until the tacos are ready to assemble.
PREPARE THE SLAW AND TOPPINGS
Finely shred the cabbage and slice any additional vegetables. Chop the cilantro and cut fresh limes into wedges. Set the toppings aside so the fried fish can be served immediately while crisp.
SET UP THE FISH FRY
Divide Merman's Revenge Original Extra Crispy Fish Fry into two bowls. Keep the first bowl dry. Add the liquid specified on the package gradually to the second bowl to form a smooth wet batter; avoid making the batter too thick.
COAT THE FISH DRY–WET–DRY
Dip each strip of fish into the dry Fish Fry, coating all sides. Transfer it to the wet batter and let excess drip off, then return it to the dry mix for a final light coating. Repeat with the remaining fish.
HEAT THE OIL
Heat enough oil for frying in a heavy-bottomed pot or deep fryer to the temperature recommended on the Fish Fry package. Work in batches and avoid crowding the pan, which can lower the oil temperature and soften the crust.
FRY THE FISH
Carefully lower a few battered fish strips into the hot oil. Fry until the coating is golden and the fish is cooked through to 145°F internally. Transfer to a rack to drain and repeat with the remaining strips.
WARM THE FLOUR TORTILLAS
Warm the flour tortillas in a dry skillet over medium heat for approximately 15–30 seconds per side, or until soft and pliable. Keep them covered with a clean towel while the tacos are assembled.
BUILD THE TACOS
Add shredded cabbage to each warm tortilla, then top with a few pieces of crispy fried fish. Spoon the Baja-chipotle crema over the fish and finish with cilantro and optional red onion.
FINISH AND SERVE
Add a very light sprinkle of Merman's Revenge Baja Fish Taco Mix over the fish if desired. Serve immediately with lime wedges and extra crema alongside so the coating stays crisp.
MADE WITH
ORIGINAL EXTRA CRISPY FISH FRY
A light, golden, extra-crispy coating gives each taco a satisfying crunch without covering up the fish.
EXPLORE EXTRA CRISPY →
MADE WITH
BAJA FISH TACO MIX
Savory Baja-inspired flavor makes the creamy chipotle sauce brighter and adds a delicious finishing touch to the tacos.
EXPLORE BAJA FISH TACO →
GOOD TO KNOW
TIPS FROM
THE MERMAN
KEEP THE FISH DRY
Pat the fish dry before the first coating so the batter adheres and fries up crisp.
USE DRY–WET–DRY
The final dry layer creates the textured, crunchy finish that works especially well in fish tacos.
ASSEMBLE JUST BEFORE SERVING
Keep the crema and slaw separate until serving so the fried fish does not become soggy.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Video coming soon! Check back for the full step-by-step recipe walkthrough.
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