Baja Fish Tacos Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
16 tacos
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Calories
183 kcal
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Course
Main Course
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Cuisine
Mexican
Baja Fish Tacos Recipe
Description
Baja Fish Tacos combine white fish like tilapia or cod cut into strips and coated with a seasoned beer batter made from flour, baking powder, garlic powder, and freshly ground black pepper. The batter's consistency resembles thick pancake batter, allowing the fish to be evenly covered and fried. Frying in hot oil at 375°F creates a crispy golden crust while keeping the fish moist and flaky inside. After frying, the fish rests briefly on paper towels to drain excess oil.
The tacos are built on corn tortillas spread with crema and layered with shredded cabbage, pickled onions, avocado slices, and a preferred hot sauce. This combination delivers a balance of creaminess, crunch, and mild heat. The use of beer in the batter offers a subtle depth to the coating.
Ensuring the oil is hot enough before frying avoids the batter sticking and produces an even crust. Serving immediately preserves the crispy texture of the fried fish within the tacos.
Ingredients
For the beer batter
- 2 cups all-purpose flour
- 1½ tablespoon baking powder
- 1 tablespoon kosher salt or sea salt
- 1 teaspoon garlic powder
- ½ tablespoon black pepper fresh ground
- 1 large egg
- 8 to 10 ounces beer recommended to avoid light or dark beer
- 1 pound fish like tilapia or cod
- vegetable oil for frying; sunflower, avocado or peanut oil also work
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, garlic powder and pepper.
- Add the beer and egg and whisk until smooth. Add more beer if needed, until batter has the consistency of thick pancake batter.
- Pat the fish fillets dry with paper towels. Cut pieces lengthwise into 1-inch thick strips. Season with salt and pepper.
- Heat oil in a large deep skillet to 375 degrees F (190 degrees C). To test if it’s hot enough, add a drop of the batter into the oil; if it sizzles when you drop it in, it’s ready.
- Using a pair of tongs, dip the fish pieces into the batter to coat; lift out and let excess drip off.
- Fry fish in batches (do not crowd the pan) until golden brown, turning occasionally if needed, 3 to 4 minutes. It’s ready when the flesh is easily flaked with a fork.
- Drain on paper towels.
- Make the tacos: On a hot corn tortilla, add about 2 tablespoons of crema, layer with shredded cabbage, add a piece of fish, pickled onions, avocado, hot sauce and lime juice. Sprinkle cilantro for extra flavor. Enjoy hot!
Notes
- Prepare all taco components ahead of time for efficient assembly.
- This batter also works well with shrimp, allowing for variety or mixed taco platters.
- Use flavorful beers such as Dos Equis or Modelo to influence the batter's taste.
- Make sure the frying oil reaches the correct temperature to prevent batter from sticking and to achieve crispiness.
- Use a nonstick pan and move fish gently during frying to keep the batter from adhering to the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16tacos
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 183kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 233mg | 10% |
| Potassium | 4mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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