Servings
Font
Back
0 from 3 votes

Baja Fish Tacos

These crispy Baja Fish Tacos are beer battered and fried until crispy. Nestle them in a warm tortilla with a cabbage slaw, avocado crema and pico de gallo. Serve these with queso fundido, pitcher of strawberry margaritas and a slice of strawberry tres leches for the best meal.

Prep Time
10 mins
Cook Time
10 mins
Assembly Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 412 kcal
Course: Dinner
Cuisine: American , Mexican

Ingredients

Cabbage Slaw:
  • 1/4 head of purple cabbage shaved or thinly sliced
  • Juice from 2 limes
  • 1 teaspoon kosher salt
Avocado Crema:
  • 1 avocado
  • 1/3 cup yogurt
  • 1 tablespoon mayonnaise
  • juice from 1 lime
  • Pinch kosher salt
Crispy Fish Tacos:
  • 3/4 cup all-purpose flour
  • 1/4 cup rice flour
  • 2 tablespoons corn starch
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoons kosher salt
  • 1 1/4 cup beer
  • 1/4 cup corn starch for dredge
  • 2 pounds cod cut into 1-inch thick strips that are 3-inches long
  • vegetable oil for frying
For Assembly:
  • corn or flour tortillas I used "street tacos size"
  • limes as garnish

Instructions

To Make the Cabbage Slaw:
    Cup of Yum
  1. In a medium bowl, toss together the sliced cabbage, minced cilantro, a few pinches of kosher salt and the juice from 1 lime.
To Make the Avocado Crema:
  1. In a small food processor or smoothie blender, add the avocado, yogurt, mayonnaise, a few pinches of kosher salt and the juice from 1 lime. Blend until very smooth. Transfer to a small bowl and place a sheet of plastic wrap on the surface to stop it from browning.
To Make the Crispy Fish Tacos:
  1. In a medium bowl, whisk together the all-purpose flour, rice flour, corn starch and spices: paprika, chili powder, garlic powder, onion powder and salt.
  2. Pour in the beer and mix until mostly smooth.
  3. In a shallow dish, add in the corn starch (we're going to use this for a dredge)
  4. Lay the cod on a cutting board and sprinkle both sides with kosher salt.
  5. To fry the fish, pour in enough oil so it's about 2 to 3 inches deep. Lightly coat the cod in corn starch and then immediately transfer to the batter. Allow any excess to run off and then place in the hot oil. Cook on both sides for about 2 minutes, per side. Transfer to a bed of paper towels. Sprinkle the fish as it comes out of the hot oil with sea salt. And repeat with the remaining fish.
To Assemble the Tacos:
  1. Add a scoop of the slaw to each tortilla. Add a piece of fish. Top with avocado crema. And some pico de gallo. Serve with lime wedges.

Nutrition Information

Calories 412kcal (21%) Carbohydrates 47g (16%) Protein 26g (52%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.003g Cholesterol 54mg (18%) Sodium 977mg (41%) Potassium 848mg (24%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 545IU (11%) Vitamin C 6mg (7%) Calcium 75mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 412

% Daily Value*

Calories 412kcal 21%
Carbohydrates 47g 16%
Protein 26g 52%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.003g 0%
Cholesterol 54mg 18%
Sodium 977mg 41%
Potassium 848mg 18%
Fiber 5g 20%
Sugar 2g 4%
Vitamin A 545IU 11%
Vitamin C 6mg 7%
Calcium 75mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.