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Baja Fish Tacos
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.
Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6 servings
Calories: 578 kcal
Course:
Dinner
Cuisine:
Mexican
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
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!
Cup of Yum
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
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
% 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.