Baja Fish Tacos
User Reviews
5.0
12 reviews
Excellent
Baja Fish Tacos
Report
It's surprisingly easy to make Baja Fish Tacos at home, and they taste like they're straight from California! Fish is tossed in a seasoned beer batter then lightly fried until golden and topped off with a crunchy slaw and cool lime crema sauce.
Share:
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. pepper
- 1 cup Mexican beer Dos Equis or another light beer
- ½ cup oil peanut or vegetable
Fish Taco Slaw:
- 14 oz. bag coleslaw mix
- 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 avocados cut into slices
Add to Shopping List
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
- Nutrition facts calculated with corn tortillas, avocado slices, and only 3/4 of the batter being used.
- How to prep ahead of time: The fish slaw can be made 30 minutes ahead of time. But, the lime crema is even better when made the day before.
- How to store: Keep the fish, slaw, and cream sauce in separate containers in the refrigerator. The fish will last for up to 3-4 days, crema for a week, and the slaw for 3-4 days. However the slaw will lose its crispness after a day or two.
- How to freeze: Arrange leftover fish in a single layer and freeze for 3-4 hours, then store in a freezer safe Ziploc bag for up to 3-4 months
- How to reheat: You can use a 350° oven or air fryer to warm the fish back up until heated through.
Nutrition Information
Show Details
Calories
578kcal
(29%)
Carbohydrates
49g
(16%)
Protein
31g
(62%)
Fat
32g
(49%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Monounsaturated Fat
17g
Trans Fat
0.1g
Cholesterol
67mg
(22%)
Sodium
859mg
(36%)
Potassium
950mg
(27%)
Fiber
12g
(48%)
Sugar
5g
(10%)
Vitamin A
821IU
(16%)
Vitamin C
39mg
(43%)
Calcium
142mg
(14%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
