Baja Fish Tacos

Why You’ll Love This Recipe

Baja Fish Tacos bring the flavors of the coast to your kitchen. These crispy, golden fried fish fillets are paired with a tangy, creamy sauce and topped with crunchy cabbage and fresh cilantro, all wrapped in a soft corn tortilla. The combination of textures and flavors makes these tacos a perfect weeknight dinner or a fun addition to a taco night. A true crowd-pleaser, they bring the taste of Baja California to your table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• White fish fillets (such as cod or tilapia)
• Corn tortillas
• Cabbage (shredded)
• Fresh cilantro (chopped)
• Lime wedges
• Flour
• Cornstarch
• Baking powder
• Salt
• Pepper
• Chili powder
• Paprika
• Garlic powder
• Beer (or sparkling water)
• Mayonnaise
• Sour cream
• Lime juice
• Hot sauce (optional)

Directions

1. Prepare the fish fillets by cutting them into smaller pieces, about 3-4 inches long.
2. In a bowl, mix the flour, cornstarch, baking powder, salt, pepper, chili powder, paprika, and garlic powder.
3. Gradually whisk in the beer (or sparkling water) until you have a smooth batter.
4. Heat oil in a deep skillet or fryer over medium-high heat.
5. Dip each piece of fish into the batter, ensuring it’s well coated, and fry until golden and crispy, about 3-4 minutes per side.
6. While the fish is cooking, prepare the sauce by mixing mayonnaise, sour cream, lime juice, and hot sauce (if using) in a bowl.
7. Once the fish is done, drain on paper towels.
8. Warm the tortillas in a dry skillet for 1-2 minutes on each side.
9. Assemble the tacos by placing the crispy fish in the tortillas, topping with shredded cabbage, cilantro, and a drizzle of the creamy sauce. Serve with lime wedges on the side.

Servings and Timing

This recipe yields 4-6 servings.
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Total time: 30-35 minutes

Variations

• Use grilled fish instead of fried for a lighter version.
• Add avocado slices for a creamy texture.
• Swap the cabbage for lettuce if preferred.
• Spice up the sauce with a bit of sriracha or jalapeños.

Storage/Reheating

The fish can be stored in an airtight container in the refrigerator for up to 2 days. For the best results, reheat in a hot skillet to maintain crispiness. The sauce can also be stored separately in the fridge for up to 3 days.

FAQs

Can I use a different type of fish?
Yes, any white, flaky fish like tilapia, halibut, or mahi-mahi will work great for this recipe.

Can I make the batter ahead of time?
Yes, you can prepare the batter ahead of time and store it in the fridge for up to 24 hours.

Is there a non-alcoholic option for the batter?
Yes, you can substitute the beer with sparkling water or club soda.

Can I make the tacos spicy?
Absolutely! Add extra hot sauce or chopped fresh chilies to the sauce or on top of the tacos.

Do I have to use corn tortillas?
Corn tortillas are traditional, but flour tortillas can be used if you prefer.

Conclusion

Baja Fish Tacos are a delightful combination of crispy fish, fresh toppings, and creamy sauce, all wrapped in a warm tortilla. Perfect for any taco lover, these tacos bring the refreshing flavors of Baja California to your table, making them a must-try for seafood enthusiasts. Enjoy them at a casual gathering, a family dinner, or even as a fun weeknight meal.

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