Baja Fish Tacos
User Reviews
5
Baja Fish Tacos
Description
The Baja Fish Tacos recipe combines golden beer-battered cod fillets with a tangy baja sauce made from Mexican crema, adobo sauce, and lime. The fish is fried until crisp, thanks to a batter containing flour, cornstarch, and beer, which gives it a delicate crunch. Alongside, shredded green cabbage adds freshness and crunch, while pico de gallo lends bright tomato and pepper flavors. Wrapped in small flour tortillas and served with lime wedges, these tacos balance crispy fried fish with creamy and zesty accompaniments.
To prepare, cod pieces are seasoned, dipped in the beer batter, then fried to a golden brown in hot oil. The baja sauce is whisked together from crema, adobo, lime zest, and juice, providing a cooling contrast. Assembly involves layering the sauce, fried fish, cabbage, and pico de gallo on warm tortillas for a handheld, flavorful meal.
The recipe suggests frying fish in batches to maintain oil temperature and crispiness, using a cooling rack to drain excess oil. The baja sauce, shredded cabbage, and pico de gallo can be prepared a few days in advance and stored refrigerated, supporting efficient meal prep without compromising freshness.
Ingredients
baja sauce
- 2/3 cup Mexican crema
- 3 tbsp adobo sauce
- 1 lime zested and juiced
- salt to taste
- black pepper to taste
beer battered fish
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper cracked
- 12 ounces beer
- 2 pounds cod cut into 3" x 1" pieces, fillets
- 4 cups vegetable oil for frying
tacos
- 2 cups green cabbage finely shredded
- 1 cup Pico de Gallo
- 8 flour tortillas small
- lime for serving, wedges
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
- Cornstarch in the beer batter is key to achieving a crispy fried coating that stays crisp longer.
- Fry fish in batches to prevent overcrowding and temperature loss, ensuring even, golden frying.
- Drain fried fish on a cooling rack over a baking sheet to avoid soggy texture from excess oil.
- Prepare baja sauce, shredded cabbage, and pico de gallo up to 3 days in advance and store refrigerated.
- Char tortillas briefly over the stovetop flame for subtle smoky flavor if desired.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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