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Baja Fish Tacos Recipe

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3.8 from 73 reviews

  • Author: Alice
  • Total Time: 30 minutes
  • Yield: 4 servings (12 tacos)

Description

These Baja Fish Tacos feature tender white fish fillets coated in a crispy, spiced batter and pan-fried to golden perfection. Served on warm corn tortillas and topped with crunchy shredded cabbage, creamy lime-infused sauce, fresh cilantro, and sliced avocado, these tacos offer a perfect combination of textures and flavors reminiscent of the vibrant Baja California coast.

Ingredients

For the Fish

  • 1 1/2 lbs (680 g) white fish fillets, such as cod or tilapia
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cold sparkling water or beer
  • Vegetable oil, for frying

For the Tacos

  • 12 small corn tortillas
  • 2 cups shredded cabbage
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado, sliced
  • Lime wedges, for serving

Creamy Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt

Instructions

  1. Prepare the Fish: Pat the fish dry with paper towels and cut it into strips about 3-4 inches long. This ensures even cooking and makes the fish easy to handle when frying.
  2. Make the Batter: In a medium bowl, whisk together the all-purpose flour, cornstarch, chili powder, paprika, cumin, garlic powder, salt, and black pepper. Gradually add the cold sparkling water or beer, whisking continuously until a smooth and slightly thick batter forms. Keeping the batter cold helps achieve maximum crispiness.
  3. Heat the Oil: Pour about 1 inch of vegetable oil into a deep skillet and heat it over medium-high heat until it reaches around 350°F (175°C) or hot enough that a drop of batter sizzles immediately.
  4. Batter and Fry the Fish: Dip each fish strip into the batter, allowing any excess to drip off gently. Carefully place the battered fish pieces into the hot oil, frying in batches so as not to overcrowd the pan. Fry for 3–4 minutes, turning once, until the fish is golden brown and cooked through.
  5. Drain and Rest: Use a slotted spoon or tongs to transfer the fried fish to a paper towel-lined plate to drain excess oil. Keep the fish warm while preparing the rest.
  6. Prepare the Creamy Sauce: In a small bowl, combine mayonnaise, sour cream, fresh lime juice, chili powder, and salt. Mix well until smooth and creamy.
  7. Warm the Tortillas: Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until warm and pliable.
  8. Assemble the Tacos: To each warmed tortilla, add a layer of shredded cabbage, a few crispy fish strips, a drizzle of the creamy sauce, chopped cilantro, and avocado slices.
  9. Serve: Serve the Baja fish tacos immediately with lime wedges on the side for squeezing over the top to add a fresh zing.

Notes

  • Cod, haddock, tilapia, or another firm white fish can be used interchangeably based on availability and preference.
  • Keeping the batter cold is the key to achieving a light, crispy coating on the fish.
  • For a lighter alternative, you can bake or air-fry the seasoned fish instead of deep-frying.
  • Consider adding pico de gallo or sliced jalapeños as toppings for extra freshness and heat.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mexican

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