Baja Fish Tacos Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Servings
8 tacos
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Calories
362 kcal
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Course
Main Course
Baja Fish Tacos Recipe
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This Baja fish tacos recipe serves up fresh mahi mahi coated with beer batter and fried golden, topped with crunchy slaw and homemade creamy fish taco sauce. Perfect tacos!
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Ingredients
FOR THE FISH TACO SAUCE
- ½ cup mayo
- ½ cup Mexican crema or use sour cream
- 1 tablespoon lime juice about ½ a small lime
- 1 teaspoon of your favorite hot sauce sriracha is great here
- 1 teaspoon garlic powder or 1-2 fresh cloves, minced
- Pinch of salt
FOR THE FISH BEER BATTER
- 1 cup all-purpose flour
- 1 teaspoon cayenne or use paprika for a milder heat
- 1 teaspoon garlic powder
- ½ teaspoon baking powder
- ½ teaspoon salt + more for finishing
- 2/3 cup Mexican lager + more as needed
FOR THE FISH
- 1 quart canola or vegetable oil
- 1 pound firm white fish fillets I used mahi mahi, but try any firm white fish, such as cod or halibut
FOR SERVING
- 8 corn tortillas warmed
- 2 cups finely shredded cabbage
- 1 avocado thinly sliced
- jalapeño slices optional, for some heat and flavor
- fresh chopped cilantro
- Extra limes
Instructions
FOR THE FISH TACO SAUCE
- Whisk all of the ingredients together in a small mixing bowl.
- Chill slightly, and set aside until ready to use.
FOR THE BATTER
- Whisk all of the ingredients together in a large bowl. You want to achieve a consistency like pancake batter. If needed, add in a bit more of the beer.
TO MAKE THE FISH
- Heat the canola oil in a large wide pot over medium-high heat to 350 degrees If you are unable to measure the temperature, add a droplet of batter to the oil. It is ready when the batter sizzles. Do NOT bring the oil to a boil.
- Next, slice the white fish into 2-3 inch slices, about ½ inch thick. You’ll want 16 pieces total, 2 for each taco shell.
- Dip the fish slices into the batter and get them nicely coated. Add them to the hot oil and fry them for 2-3 minutes each, until they are golden brown.
- Remove and drain on paper towels. Sprinkle with a bit of salt.
- Serve the fish onto warmed corn tortillas with crunchy shredded cabbage. Top with the fish taco sauce.
- Garnish with avocado, jalapeno slices, fresh chopped cilantro and extra lime juice, if desired.
Notes
- Makes 8 tacos.
Nutrition Information
Show Details
Calories
362kcal
(18%)
Carbohydrates
29g
(10%)
Protein
15g
(30%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Cholesterol
55mg
(18%)
Sodium
377mg
(16%)
Potassium
492mg
(14%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
335IU
(7%)
Vitamin C
10mg
(11%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8tacos
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 15g | 30% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 377mg | 16% |
| Potassium | 492mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 10mg | 11% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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