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Baja Fish Tacos: Your 15-Minute Coastal Escape, Guaranteed Delicious

Baja Fish Tacos
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Crispy beer-battered white fish, crunchy slaw, and creamy sauce fill warm tortillas for a fresh, sunny dinner. These tacos bring coastal Baja vibes to your table.

Ingredients

Scale
  • 1.5 lbs white fish fillets (cod, tilapia, or mahi-mahi)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cold beer (lager or pilsner recommended)
  • Oil for frying (vegetable or canola)
  • 12-16 corn or flour tortillas
  • For the Slaw:
  • 3 cups shredded cabbage (green or a mix of green and red)
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Creamy Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • Pinch of salt
  • Pinch of black pepper
  • Optional Toppings:
  • Lime wedges
  • Diced avocado
  • Pico de gallo
  • Hot sauce

Instructions

  1. For the Fish: Pat fish fillets dry with paper towels. Cut into 1-inch wide strips.
  2. In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the cold beer until a smooth batter forms.
  3. Heat about 2-3 inches of oil in a large pot or Dutch oven to 350°F (175°C).
  4. Dip each fish strip into the batter, letting excess drip off. Carefully place battered fish into the hot oil, frying in batches to avoid overcrowding.
  5. Fry for 3-5 minutes per side, or until golden brown and cooked through. Remove fish with a slotted spoon and place on a wire rack lined with paper towels to drain. Sprinkle with a little extra salt while hot.
  6. For the Slaw: In a medium bowl, combine shredded cabbage, cilantro, lime juice, olive oil, salt, and pepper. Toss to combine.
  7. For the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, lime juice, minced garlic, chili powder, cumin, salt, and pepper until smooth.
  8. To Assemble: Warm tortillas in a dry skillet, microwave, or over an open flame until pliable.
  9. Place a few pieces of fried fish in each warm tortilla. Top with a generous spoonful of slaw and a drizzle of creamy sauce. Add any desired optional toppings. Serve immediately.

Notes

  • For extra crispy fish, ensure your oil is at the correct temperature.
  • Do not overcrowd the pot when frying; this lowers the oil temperature and can make the fish greasy.
  • The creamy sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
  • For a healthier option, consider baking or air frying the fish instead of deep frying.

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