Baja California Tacos (Baja Fish Tacos)
User Reviews
5
Baja California Tacos (Baja Fish Tacos)
Description
Baja California Tacos (Baja Fish Tacos) use firm white fish, such as cod or halibut, sliced into moderate strips and coated in a flavorful batter that includes a mix of flour, panko breadcrumbs, spices like chili powder, cumin, and a splash of ginger ale or beer to lighten the batter. The fish is pan-fried until the coating is crisp and golden. The tacos are assembled on small corn tortillas with a fish taco sauce made of sour cream, mayonnaise, lime juice, and spices, which provides a creamy and tangy contrast to the fried fish. Fresh garnishes including pico de gallo, shredded cabbage, cilantro, avocado, and lime wedges add freshness, crunch, and brightness to the dish.
The flavor of the tacos balances the spiced crispy fish with cool, creamy, and acidic elements from the sauce and garnishes. This dish is a good option for a casual meal where hand-held tacos with layered textures and flavors are desired. It highlights classic Baja-style preparation techniques and ingredients.
The recipe notes suggest using fresh pico de gallo for best results and offer avocado or homemade guacamole as additional toppings, allowing some customization. The preparation involves battering and frying the fish shortly before serving to maintain crispness and texture.
Ingredients
Fish Tacos
- 1 ½ pounds cod tilapia, mahi mahi, or other firm white fish
- 1 ½ pounds halibut tilapia, mahi mahi, or other firm white fish
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 ½ teaspoons baking powder
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- 1 teaspoon kosher salt
- ½ teaspoon ancho chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 1 egg
- 1 ½ cups ginger ale beer, or soda water (I used ginger ale and beer is more authentic, but any of these would work
- 1 ½ cups Sprite beer, or soda water (I used ginger ale and beer is more authentic, but any of these would work
- vegetable oil for frying
- 15 corn tortillas small
Fish Taco Sauce
- 1 cup sour cream or Greek yogurt
- ¾ cup mayonnaise
- 2 tablespoons lime juice
- ½ teaspoon cumin ground
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon kosher salt
Garnish
- Pico de Gallo
- cabbage shredded
- lime wedges
- cilantro chopped
- avocado
Instructions
- Whisk the ingredients for the fish taco sauce together, then cover, and refrigerate.
- Make the pico de gallo, shred the cabbage, and wash and chop cilantro leaves.
- To make the fish tacos, start by slicing the fish into ¾-inch wide strips that are about 4 inches long (no need to be exact, but you don't want them much bigger than this). Pat the fish dry on all sides with a paper towel.
- In a large bowl, combine the flour, breadcrumbs, baking powder, chili powder, cumin, salt, ancho chili powder, garlic powder, onion powder, cayenne pepper, egg, and ginger ale. Mix together to make a batter for the fish.
- Add the strips of fish to the batter and use a spatula to gently stir it all to coat the fish evenly in the thick batter.
- Pour enough oil into a large skillet to fill it about 1 inch deep, then heat it over medium-high heat to 375 degrees F. It is helpful to have a good candy thermometer to monitor the temperature of the oil.
- When the oil is hot, add strips of the battered fish a few at a time, working in batches, and fry until golden brown, flipping the fish halfway through to cook evenly on both sides. Transfer to a cooling rack set over a paper towel-lined baking sheet.
- Warm the tortillas in the microwave by placing a few at a time between damp paper towels and microwaving for 45 seconds, then repeating with the remaining tortillas until all are warmed. Keep them warm by covering them with a towel. Alternatively, you can fry the tortillas to warm them by heating a teaspoon of oil in another pan over medium heat, then frying each tortilla for 20 seconds on each side until it is soft and golden, but not crispy. You will need to add a little more oil after every other tortilla until you have warmed them all.
- Assemble the fish tacos by adding the fish to two tortillas, doubled up. Then top with the shredded cabbage, pico de gallo, the fish taco sauce (I spoon it into a Ziploc bag and snip off the end so I can squeeze it on in squiggles), chopped cilantro, and sliced avocado, if desired. Serve with lime wedges for squeezing over the top.
Notes
- Use fresh pico de gallo for brighter flavor; store-bought can be substituted if needed.
- Avocado can be served sliced or chopped alongside, or replaced with homemade guacamole for a richer topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 642 kcal
% Daily Value*
| Calories | 642kcal | 32% |
| Carbohydrates | 58g | 19% |
| Protein | 29g | 58% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 985mg | 41% |
| Potassium | 728mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 206mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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