Baja Fish Tacos
User Reviews
5
Baja Fish Tacos
Description
This recipe uses white fish fillets cut into strips, coated in a spiced flour and beer batter that crisps when pan-fried in oil. The dry mix includes paprika, garlic, onion powders, cayenne, salt, and pepper for seasoning the batter. The beer provides leavening, resulting in a light and crunchy crust around the tender fish.
The accompanying slaw blends coleslaw mix with fresh cilantro, red onion, lime juice, and optional jalapeños for a refreshing and slightly spicy topping. The lime crema combines Mexican crema or sour cream with lime zest and juice, adding a cooling and citrusy component to balance the fried fish.
Assembled on corn tortillas with avocado slices, these tacos offer a combination of crunch, creaminess, and brightness. The recipe includes suggested prep and storage advice, such as making slaw and crema ahead, refrigerating components separately, and freezing reheat-friendly fish for later use.
Reheating the fish is recommended at moderate oven temperatures or in an air fryer to preserve the crispy coating.
Ingredients
Baja Fish:
- 1 ½ lbs. white fish cod, tilapia, or bass
- 1 cup flour all purpose or gluten-free
- 1 tsp. paprika
- 1 tsp. garlic powder
- ½ tsp. onion powder
- ¼ tsp. cayenne pepper
- 1 ½ tsp. salt
- ¼ tsp. black pepper
- 1 cup Mexican beer Dos Equis or another light beer
- ½ cup neutral cooking oil peanut or vegetable, generic cooking oil
Fish Taco Slaw:
- 14 oz. coleslaw mix bag
- ¼ cup cilantro finely chopped
- ¼ cup red onion thinly sliced
- 1 lime juice
- 1-2 jalapeños finely chopped, optional
- ½ tsp. salt to taste
Lime Crema:
- ½ cup Mexican crema or sour cream
- 1 Tbsp. lime juice
- ½ tsp. lime zest
- ⅛-¼ tsp. salt
- Serving:
- 12 corn tortillas
- 2 avocado cut into slices
Instructions
- Dab the fish with a paper towel to remove any excess moisture on the surface. Cut the fish into 3-inch long by 1-inch thick strips. Set aside while preparing the batter.
- Mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt and black pepper in a large bowl. Pour in the beer and whisk until everything is combined.
- Add the fish strips to the batter and toss until they’re well coated.
- Add ¼-⅓ cup of oil to a large cast-iron or non-stick skillet over medium heat. You want enough oil to completely cover the bottom of the skillet.
- Using tongs, remove a fish strip from the batter, making sure every side is coated, and carefully add it to the hot oil. Add more strips to the skillet in a single layer, with at least ½-1 inch of space between each one. Cook the fish for 2-3 minutes per side, or until the crust is golden and crispy and the fish flakes easily with a fork. When flipping the fish, use a spatula to ensure the crust doesn’t stick to the bottom of the skillet.
- Once cooked, remove the fish from the skillet and place on a paper towel-lined plate to let drain. Add another tablespoon or two of oil to the skillet and continue cooking the remaining strips. You may have to cook the fish in 2-3 batches, depending on the size of the skillet.
- While the fish is cooking, add all of the Fish Taco Slaw ingredients to a large bowl. Toss until they’re well combined and set aside until ready to use.
- Whisk together the lime crema in a medium-sized bowl until combined. Store in the refrigerator until ready to use.
- To Serve: Toast the corn tortillas over medium heat in a clean skillet for a minute or so per side. Add the fish, slaw, sliced avocados, and sauce to each tortilla. Enjoy!
Notes
- The fish taco slaw can be prepared 30 minutes before serving for best freshness.
- Lime crema develops flavor if made one day ahead and refrigerated.
- Store fish, slaw, and crema separately in the refrigerator; fish and slaw best consumed within 3 to 4 days, crema lasts up to one week.
- Freeze cooked fish strips in a single layer for a few hours, then store in freezer bags for up to 3 to 4 months.
- Reheat frozen or leftover fish in a 350°F oven or air fryer until warm and crispy again.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Calories | 578kcal | 29% |
| Carbohydrates | 49g | 16% |
| Protein | 31g | 62% |
| Fat | 32g | 49% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 67mg | 22% |
| Sodium | 859mg | 36% |
| Potassium | 950mg | 20% |
| Fiber | 12g | 48% |
| Sugar | 5g | 10% |
| Vitamin A | 821IU | 16% |
| Vitamin C | 39mg | 43% |
| Calcium | 142mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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