5.0 from 9 votes
Baja Fish Tacos (with Slaw and Fish Taco Sauce)
Corn tortillas loaded with crispy pieces of fried fish, fresh slaw, and a creamy, spicy and sweet taco sauce for hands-down the BEST Baja Fish Taco recipe!
Prep Time
30 mins
Cook Time
30 mins
Total Time
42 mins
Servings: 24 tacos
Calories: 355 kcal
Course:
Main Course
Cuisine:
American , Mexican , Tex-Mex
Ingredients
For the Fish Taco Slaw –
- 4 cups finely shredded red cabbage
- ½ cup shredded carrots
- ½ cup chopped cilantro
- ¼ cup Thinly sliced red onion
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- salt and pepper
For the Fish Taco Sauce –
- 1 cup mayonnaise
- 2 tablespoons lime juice
- 1-2 chipotle peppers in adobo sauce minced
For the Crispy Fried Fish –
- 1 ½ - 1 ¾ pounds large cod fillets or grouper
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 ½ cups light crisp beer like Corona
- 2 quarts fry oil canola, peanut, or vegetable
For the Baja Fish Tacos –
- 24 small flour or corn tortillas
- Lime Wedges for garnish
Instructions
- For the Fish Taco Slaw: Set out a large mixing bowl. Chop all the produce and add to the bowl. Drizzle with apple cider vinegar and honey. Sprinkle generously with salt and pepper. Then toss well to combine. Taste and add additional salt and pepper if needed. Chill until ready to serve.
- For the Fish Taco Sauce: Set out a small bowl. Add the mayonnaise, lime juice, and chopped chipotle pepper. Mix well. Taste, then salt and pepper as needed. Chill.
- For the Baja Fried Fish: Set a large saucepot on the stovetop. Attach a cooking thermometer to the side of the pot, then add in the fry oil.
- Set out a large baking sheet covered with paper towels. Cut the fish fillet’s into 1 x 2 inch strips. Lay the fish strips on the paper towels to dry.
- Turn the stove on medium heat and bring the fry oil to 360 to 370° Set out another baking sheet lined with paper towels to drain the fried fish strips.
- In a medium size mixing bowl, add the flour, corn starch, salt, and garlic powder. Whisk to combine. Then whisk in the beer to form a light frothy batter. (The batter will thicken as it rests, so you may want to add another splash of beer in it right before frying.)
- Once the oil is that the right temperature, dunk a fish strip in the batter. You should have a thin, but solid, coating of batter on each strip. If the batter seems too thick, add another 2 to 4 tablespoons of beer.
- Gently lower each fish strip into the hot fry oil. Batter and fry 10 - 15 fish strips at a time. Stir with a skimmer to flip the fish strips over and cook for 2 to 4 minutes until golden brown.
- Carefully move the fried fish to the prepared pan. Repeat in two or three more batches.
- When ready to serve, place to fish strips on each tortilla. Top with fresh slaw and a dollop (or a drizzle) of chipotle mayonnaise.
Cup of Yum
Notes
- Baja Fish Tacos are best served fresh out of the hot oil. However, you can reheat the fish strips in the oven for leftovers. Cool the cooked fish strips completely, then transfer to an airtight container and keep in the fridge for 2-3 days.
- The homemade fish taco slaw and chipotle mayo sauce will keep well in the fridge for 3 or 4 days.
Nutrition Information
Serving
1taco
Calories
355kcal
(18%)
Carbohydrates
20g
(7%)
Protein
11g
(22%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
5g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
24mg
(8%)
Sodium
249mg
(10%)
Potassium
307mg
(9%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
660IU
(13%)
Vitamin C
10mg
(11%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24tacos
Amount Per Serving
Calories 355
% Daily Value*
| Serving | 1taco | |
| Calories | 355kcal | 18% |
| Carbohydrates | 20g | 7% |
| Protein | 11g | 22% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 249mg | 10% |
| Potassium | 307mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 10mg | 11% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.