Baja Fish Tacos
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Calories
385 kcal
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Course
Dinner
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Cuisine
South American, American, Mexican
Baja Fish Tacos
Description
This recipe prepares a slaw combining finely sliced red and green cabbage, tomatoes, white onion, diced jalapeños, and chopped cilantro with sour cream, lime juice, salt, sugar, and fresh ground black pepper. The mixture is chilled to develop flavors and soften the cabbage slightly.
The white fish fillets — such as cod, snapper, or halibut — are seasoned and dredged in flour before being dipped into a wet batter made from flour, cornstarch, paprika, garlic and onion powders, salt, pepper, an egg, and beer or sparkling water for a light and airy coating. The fish is then deep-fried until crisp and golden.
The crema blends mayonnaise, sour cream, cilantro, ketchup or sriracha, lime juice, salt, and black pepper into a smooth sauce that adds creaminess and tang to the tacos. The assembled tacos come together with the warm tortilla, crispy fish, fresh slaw, and drizzle of the crema, garnished with cilantro and lime wedges for a classic Baja style presentation.
For a lighter option, the fish can be grilled instead of fried, skipping the batter, but keeping the seasoning and lime for flavor. Leftover fried fish is best reheated in the oven to restore crispness separate from the slaw and sauce.
Ingredients
For the slaw:
- ½ cup red cabbage finely sliced
- ½ cup green cabbage finely sliced
- ½ cup tomato diced
- ½ cup white onion diced
- 2 small jalapeños diced
- ¼ cup cilantro chopped plus more for garnish, fresh
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 2 teaspoons salt
- 1 teaspoon sugar
- ½ teaspoon black pepper freshly ground
For the sauce:
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup cilantro
- ¼ cup ketchup or sriracha
- 1 tablespoon lime juice
- 2 teaspoon salt
- 1 teaspoon black pepper freshly ground
For the fish:
- 1 pound white fish (cod, snapper or halibut is my favorite)
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- 1 cup all-purpose flour
For the wet batter:
- 1½ cup all-purpose flour
- ¼ cup cornstarch
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper freshly ground
- 1 large egg
- 14 ounces beer (or unflavored sparkling water)
Other:
- vegetable oil for frying
- tortillas for serving
- lime for serving, wedges
Instructions
Make the slaw:
- In a large mixing bowl, combine the cabbage, tomatoes, onions, jalapenos cilantro, sour cream, lime juice, salt, sugar, and pepper. Toss everything together until evenly coated. Cover and refrigerate the slaw.
Make the crema:
- In a blender or small food processor, blend together the mayo, sour cream, cilantro, ketchup, lime juice, salt and pepper. Blend until smooth.
Prep the fish:
- Cut the fish fillets into small, manageable pieces (small enough to fit inside your tortillas.) Season the fish with salt and pepper.
- Add the flour for the fish (1 cup) to a plate. Set aside.
Prepare the wet batter:
- In a large bowl, whisk together the flour for the wet better (1 1/2 cup), cornstarch, paprika, garlic powder, onion powder, salt, and pepper. Whisk in the egg. Slowly pour in the beer or sparkling water and stir until a smooth, fizzy batter forms. Add more liquid if you need it. Your batter should be light.
Dredge the fish:
- Then dip each piece of fish into the flour and then into the wet batter, ensuring it's fully coated all over. Allow any excess batter to drip off before frying the fish in the hot oil.
Deep fry the fish:
- Heat vegetable oil in an extra deep skillet or pot over medium-high heat. Once the oil is hot (350°F), carefully add the coated fish pieces, ensuring the pan is not overcrowded. Fry until golden brown and crispy, about 2 to 3 minutes per side. Transfer the cooked fish to a plate lined with paper towels to drain excess oil.
Assemble the tacos:
- Warm the tortillas in a skillet or on a griddle for about 30 seconds on each side until they are soft and hot.
- Take a warm tortilla and layer it with the crema and shredded cabbage. Top with a piece of crispy fish and then add more crema. Garnish with freshly chopped cilantro.
Notes
- Grilling the fish instead of frying offers a lighter alternative; skip batter and season simply with salt, pepper, and lime juice.
- Store fried fish separately from slaw and crema to maintain texture; reheat fish in the oven for crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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