Baja Fish Tacos

Why You’ll Love This Recipe

Baja Fish Tacos are a vibrant, flavorful dish featuring crispy battered fish tucked into warm tortillas and topped with crunchy slaw, creamy sauce, and fresh lime. Inspired by the street food of Baja California, these tacos offer the perfect balance of texture and flavor, making them a crowd-pleaser for any casual gathering or family meal.

ingredients

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

white fish fillets (such as cod or halibut)flourcornstarchbaking powderbeereggsgarlic powderpaprika saltpeppercorn tortillascabbage (shredded)mayonessour creamlimejuicesalsafresh cilantrovegetable oil (for frying)

directions

Prepare the batter by whisking together flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper in a bowl.

Slowly add beer and eggs, whisking until a smooth, thick batter forms.

Cut the fish into bite-sized strips and pat dry with paper towels.

Heat vegetable oil in a deep pan to 350°F (175°C).

Dip each piece of fish into the batter, letting excess drip off, then carefully place into the hot oil.

Fry until golden brown and crispy, about 3-4 minutes per side, then drain on paper towels.

Mix shredded cabbage with a squeeze of lime juice and a pinch of salt to make a quick slaw.

In a separate bowl, combine mayonnaise, sour cream, and more lime juice to create the sauce.

Warm the corn tortillas on a skillet or directly over a flame until pliable.

Assemble the tacos by placing fried fish into tortillas, topping with slaw, a drizzle of sauce, salsa, and fresh cilantro.

Servings and timing

This recipe yields about 8-10 tacos.Preparation time: 20 minutesCooking time: 20 minutesTotal time: 40 minutes

Variations

Swap the beer for sparkling water to make a non-alcoholic batter.

Use flour tortillas if you prefer a softer taco base.

Add pickled jalapeños for extra spice.

Top with mango salsa for a sweet and spicy twist.

Try grilling the fish instead of frying for a lighter version.

storage/reheating

Store leftover fish separately from tortillas and toppings in airtight containers in the refrigerator for up to 2 days.Reheat the fish in an oven at 375°F (190°C) for about 10 minutes to retain crispiness.Avoid microwaving as it can make the fish soggy.Assemble tacos fresh for best texture.

FAQs

What type of fish is best for Baja Fish Tacos?

Mild white fish like cod, halibut, or mahi-mahi works best.

Can I bake the fish instead of frying?

Yes, you can bake battered fish at 425°F (220°C) until crispy, but it may be less crunchy than fried.

Is the beer essential for the batter?

Beer helps create a light, airy texture, but sparkling water is a good alternative.

Can I make them gluten-free?

Yes, use a gluten-free flour blend and ensure your beer is gluten-free too.

How do I keep the tacos from getting soggy?

Drain the fish well and assemble tacos just before eating.

What toppings go well with Baja Fish Tacos?

Classic toppings include cabbage slaw, crema, salsa, and fresh cilantro.

Can I use frozen fish?

Yes, just make sure to thaw and pat dry thoroughly before battering.

Are Baja Fish Tacos spicy?

They are typically mild, but you can add hot sauce or spicy salsa to kick up the heat.

Can I meal prep Baja Fish Tacos?

You can prepare the components ahead of time but fry the fish fresh for the best texture.

What’s the best oil for frying the fish?

Vegetable oil, canola oil, or peanut oil are great choices due to their high smoke points.

Conclusion

Baja Fish Tacos bring a taste of the beach to your table with their crispy fish, vibrant toppings, and zesty flavors. Whether you’re hosting a taco night or just craving something fresh and delicious, these tacos are guaranteed to satisfy. Dive into this recipe and enjoy a festive, flavor-packed meal any day of the week!

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