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Baja Fish Tacos Recipe

Baja Fish Tacos Recipe
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★★★★★

4.7 from 26 reviews

Crispy, flavorful Baja Fish Tacos featuring lightly battered and deep-fried white fish, topped with a tangy cabbage slaw and creamy cilantro-lime sauce, served on warm tortillas for the perfect casual meal.

Ingredients

Scale

For the Slaw:

  • ½ cup red cabbage, finely sliced
  • ½ cup green cabbage, finely sliced
  • ½ cup tomato, diced
  • ½ cup white onion, diced
  • 2 small jalapenos, diced
  • ¼ cup fresh cilantro, chopped, plus more for garnish
  • 2 tablespoons sour cream
  • 1 tablespoon lime juice
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • ½ teaspoon freshly ground black pepper

For the Sauce:

  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ cup cilantro
  • ¼ cup ketchup or sriracha
  • 1 tablespoon lime juice
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

For the Fish:

  • 1 pound white fish (cod, snapper or halibut)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup all-purpose flour (for dredging)

For the Wet Batter:

  • 1½ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 large egg
  • 14 ounces beer (or unflavored sparkling water)

Other:

  • Vegetable oil for frying
  • Tortillas for serving
  • Lime wedges for serving

Instructions

  1. Make the slaw: In a large mixing bowl, combine the red and green cabbage, tomatoes, white onions, jalapenos, chopped cilantro, sour cream, lime juice, salt, sugar, and black pepper. Toss everything together thoroughly until all ingredients are evenly coated. Cover the bowl and refrigerate the slaw to let the flavors meld.
  2. Make the crema: In a blender or small food processor, blend together mayonnaise, sour cream, cilantro, ketchup or sriracha, lime juice, salt, and freshly ground black pepper until smooth and creamy. Set aside.
  3. Prep the fish: Cut the fish fillets into small, manageable pieces sized to fit inside your tortillas. Season the pieces with salt and freshly ground black pepper on all sides. Place 1 cup of all-purpose flour on a plate for dredging.
  4. Prepare the wet batter: In a large bowl, whisk together 1½ cups all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and freshly ground black pepper. Crack in the egg and whisk until combined. Slowly pour in the beer or sparkling water while stirring until a smooth, light, and slightly fizzy batter forms. Adjust with more liquid if needed to maintain a thin consistency.
  5. Dredge the fish: Dip each seasoned piece of fish first into the flour, shaking off excess, then into the wet batter ensuring it’s fully coated. Allow any extra batter to drip off to prevent clumping during frying.
  6. Deep fry the fish: Heat vegetable oil in a deep skillet or pot over medium-high heat until the oil reaches 350°F (175°C). Carefully add the coated fish pieces, working in batches to avoid overcrowding. Fry each piece for approximately 2 to 3 minutes per side or until golden brown and crispy. Remove fish with a slotted spoon and drain on paper towels to absorb excess oil.
  7. Assemble the tacos: Warm tortillas in a skillet or on a griddle for about 30 seconds on each side until soft and pliable. To assemble, spread some crema on each tortilla, add a generous spoonful of the cabbage slaw, top with a piece of crispy fried fish, then add more crema on top. Garnish with freshly chopped cilantro and serve with lime wedges on the side for squeezing over the tacos.

Notes

  • Use firm white fish like cod, halibut, or snapper for best results.
  • Beer adds flavor and lightness to the batter, but sparkling water is a good non-alcoholic substitute.
  • Make sure your oil stays at the correct temperature to ensure crispy fish without absorbing excess oil.
  • Customize the heat level of the slaw and sauce by adjusting the amount of jalapenos and sriracha/ketchup.
  • Warm the tortillas just before serving so they remain soft and easy to fold.
  • Leftover slaw and crema are great for other tacos or as sandwich toppings.

Nutrition

Keywords: Baja fish tacos, crispy fish tacos, Mexican fish tacos, beer batter fish, cabbage slaw tacos, homemade fish tacos

Find it online: https://cheframiflavor.com/baja-fish-tacos-recipe/