Baja Fish Tacos
User Reviews
5.0
18 reviews
Excellent
Baja Fish Tacos
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The best Baja Fish Tacos you'll ever taste! Our batter produces the lightest, crispiest coating on each pieces of flaky fish. The best part is the crispy coating LASTS! So there's no need to worry about soggy fried fish as you fry up the whole batch! Served with a simple spicy crema, finely shredded cabbage and a squeeze of fresh lime juice for the most delectable taco experience!
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Ingredients
baja sauce
- 2/3 cup Mexican crema
- 3 tbsp adobo sauce
- 1 lime zested and juiced
- salt and pepper to taste
beer battered fish
- 1 cup all purpose flour
- 1 tablespoon cornstarch
- 1 1/2 teaspoons salt
- 1/2 teaspoon cracked black pepper
- 12 ounces beer
- 2 pounds cod fillets cut into 3" x 1" pieces
- 4 cups vegetable oil for frying
tacos
- 2 cups finely shredded green cabbage
- 1 cup Pico de Gallo
- 8 small flour tortillas
- Lime wedges for serving
Instructions
baja sauce
- Place all ingredients into a mixing bowl.
- Whisk together and set aside until ready to use.
beer battered fish
- Preheat oil to 350˚F in a wide skillet with tall sides.
- Season cod pieces with salt and pepper.
- Place flour, cornstarch, salt, and pepper together in a mixing bowl.
- Whisk dry ingredients together until smooth.
- Add beer to flour mixture and whisk together until smooth.
- Dip fish into batter until fully submerged, a couple pieces at a time.
- Shake excess batter off each piece and carefully drop them into the hot oil. Fry fish for 4 to 5 minutes or until golden brown. Remove from oil and place onto a baking sheet lined with a cooling rack . Season with salt and pepper.
assembly
- Spread a couple spoonfuls of baja sauce in the center of each tortilla. Top with a couple pieces of fried fish. Top each taco with a small handful of shredded cabbage and a couple spoonfuls of pico de gallo. Serve with lime wedges on the side.
Notes
- Tips and Tricks for Success
- Make Ahead Instructions
- While we don't recommend frying the fish ahead of time, you can definitely prep parts of the recipe ahead of time!
- Don't skip out on the cornstarch in the batter. It really helps to get the fried batter super crispy around each piece of fish. It also helps the crispiest last, so you don't have to worry about the batter getting soggy while frying all the pieces up.
- Transfer fried fish to a cooling rack that sits in a rimmed baking sheet. This will also greatly aide in the fried fish remaining crispy, while allowing any excess oil to drip onto the baking sheet.
- Fry the fish in batches to prevent overcrowding and to maintain oil temperature.
- Charring the tortillas aren't completely necessary, but we think it adds a nice, subtle smoky flavor to the overall tacos. We simply char the tortillas by placing them directly over the stovetop flames on each side for about 30 seconds.
- Make the baja sauce up to 3 days in advance. Store the sauce in an airtight container, in the refrigerator, until ready to use.
- Shred the cabbage up to 2 days in advance. Store the shredded cabbage in an airtight container, in the refrigerator, until ready to use.
- Make the Pico De Gallo up to 3 days in advance. Store the pico in an airtight container, in the refrigerator, until ready to use.
Nutrition Information
Show Details
Calories
695kcal
(35%)
Carbohydrates
76g
(25%)
Protein
51g
(102%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
118mg
(39%)
Sodium
4294mg
(179%)
Potassium
1190mg
(34%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
607IU
(12%)
Vitamin C
24mg
(27%)
Calcium
209mg
(21%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 695 kcal
% Daily Value*
| Calories | 695kcal | 35% |
| Carbohydrates | 76g | 25% |
| Protein | 51g | 102% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 118mg | 39% |
| Sodium | 4294mg | 179% |
| Potassium | 1190mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 607IU | 12% |
| Vitamin C | 24mg | 27% |
| Calcium | 209mg | 21% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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