Easy Make Baja Fish Tacos

Name: Easy Make Baja Fish Tacos
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 24 serving
Ingredients: 48 oz (3 pounds) skinless tilapia fillets, cut into 1-inch wide x 4-inch long strips; 11.1 g (1 tablespoon) old bay seasoning; 0.5 g (¼ teaspoon) cayenne pepper; 0.5 g (¼ teaspoon) ground black pepper; 1 small red cabbage; 1 medium onion; 1 bunch of cilantro; 3 tablespoons rice vinegar; 4 teaspoons olive oil; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; ½ cup mayonnaise; 2 jalapeños; Juice from 2 large limes or lemons; 300 g (2 cups) of self-raising flour; 7.5 g (2 teaspoons) baking powder; 2.0 g (½ teaspoon) ground black pepper; 2.0 g (½ teaspoon) cayenne pepper; 4 g (1 teaspoon) sugar; 2 cups Light Beer or Lager; 2 medium egg white; 150 g (1 cup) self-raising flour; 9.5 g (1 tablespoon) old bay seasoning; 0.5 g (¼ teaspoon) cayenne pepper; 0.5 g (¼ teaspoon) ground black pepper; 24 (6-inch) soft corn tortillas, warmed; 2 Lime wedges; canola or vegetable oil for frying

User Reviews

5.0

6 reviews

Excellent

Prep Time
35 mins
Cook Time
35 mins
Total Time
40 mins
Servings
24
Calories
174 kcal
Course
Main Course
Cuisine
American

Easy Make Baja Fish Tacos

Deacon Moody

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This Baja Fish taco recipe, inspired by Mexico's Baja Peninsula cuisine, is a perfect blend of crispy battered fish, tangy slaw, and a spicy sauce, all in a warm tortilla. These Baja Fish Tacos are simple to make yet delicious and will make you come back for seconds.

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Ingredients

Servings

48 oz (3 pounds) skinless tilapia fillets, cut into 1-inch wide x 4-inch long strips
11.1 g (1 tablespoon) old bay seasoning
0.5 g (¼ teaspoon) cayenne pepper
0.5 g (¼ teaspoon) ground black pepper

For the Cabbage Slaw:

1 small red cabbage , shredded
1 medium onion , cut in half and thinly sliced
1 bunch of cilantro , chopped
3 tablespoons rice vinegar
4 teaspoons olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ cup mayonnaise
2 jalapeños , seeded or unseeded, chopped
Juice from 2 large limes or lemons

For the Beer Batter:

300 g (2 cups) of self-raising flour
7.5 g (2 teaspoons) baking powder
2.0 g (½ teaspoon) ground black pepper
2.0 g (½ teaspoon) cayenne pepper
4 g (1 teaspoon) sugar
2 cups Light Beer or Lager
2 medium egg white

For the Coating:

150 g (1 cup) self-raising flour
9.5 g (1 tablespoon) old bay seasoning
0.5 g (¼ teaspoon) cayenne pepper
0.5 g (¼ teaspoon) ground black pepper

Additional:

24 (6-inch) soft corn tortillas, warmed
2 Lime wedges , for serving
canola or vegetable oil for frying

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Instructions

For the Cabbage Slaw: In a medium bowl, add the cabbage, red onion, cilantro, jalapenos, vinegar, oil, salt, ground black pepper, and mayonnaise, and toss well to combine and set aside.
To Warm the Corn Tortilla: Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave for 25 seconds. Wrap in a clean kitchen towel or aluminum foil to keep warm.
To Season the Fish: In a large bowl, add Tilapia and season with old bay seasoning, ground black pepper, and cayenne pepper, and toss well to combine. Set aside.
To Coat the Fish: In a shallow dish, whisk together the self-raising flour, cayenne pepper, black pepper, and old bay seasoning. Set aside

How to Make The Beer Batter

In a medium bowl, whisk together the self-raising flour, old bay seasoning, ground black pepper, sugar, salt, baking powder, and cayenne pepper. Gradually add the beer, whisking only until the batter binds together and is smooth. Be careful not to over-mix. Then, whisk the egg whites until stiff peaks and fold them into the batter. Set aside.

How to Fry the Fish

In a medium skillet, over medium heat, add enough oil to reach a depth of ½-inch. Heat the oil until a thermometer registers 350 degrees F. Working in batches to not crowd the pan, dredge the fish with the flour mixture, knock off excess flour, then drop into the batter and coat completely on both sides.
Let the excess batter drip off, then fry the fish in the hot oil until golden and crispy, about 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain.

How to Assemble

Lay one to two pieces of fish inside each tortilla and top cabbage slaw, then finish with a drizzle of Lime Crema. Serve the Baja Fish Tacos with lime wedges, if desired.

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store: Wrap the fish and tortillas in foil or plastic wrap and store them in the refrigerator for up to 2 days. Store the toppings separately, as they may become soggy if stored with the fish and tortillas.
To reheat fish: Place the fish in a 350°F oven for 10-15 minutes or until heated. Alternatively, you can reheat the fish in a pan over medium heat, flipping once, until heated.
To reheat tortillas: Wrap the tortillas in foil and heat in a 350°F oven for 5-10 minutes or until warm and soft.
To reheat toppings: Reheat the toppings in a pan over medium heat or microwave until heated.
Make-Ahead
Make-Ahead
You can save time by making some components of this Baja Fish Tacos recipe beforehand. The cabbage slaw can be prepared and stored in the refrigerator for up to a day before serving. The tortillas can also be warmed up in advance and kept in a covered container or wrapped in foil to keep them warm. You can also make the beer batter a few hours ahead and store it in the refrigerator until ready to fry the fish.
You can save time by making some components of this Baja Fish Tacos recipe beforehand. The cabbage slaw can be prepared and stored in the refrigerator for up to a day before serving. The tortillas can also be warmed up in advance and kept in a covered container or wrapped in foil to keep them warm. You can also make the beer batter a few hours ahead and store it in the refrigerator until ready to fry the fish.
Once the fish is fried, it's best to serve the tacos immediately while it is still crispy and hot. However, if you need to prepare the tacos in advance, keep the fried fish warm in a 200°F oven until ready to assemble. By preparing some components, you can save time and enjoy a stress-free cooking experience.
Once the fish is fried, it's best to serve the tacos immediately while it is still crispy and hot. However, if you need to prepare the tacos in advance, keep the fried fish warm in a 200°F oven until ready to assemble. By preparing some components, you can save time and enjoy a stress-free cooking experience.
How to Freeze
How to Freeze
While the Baja Fish Tacos are best enjoyed fresh, you can freeze the cooked fish later. To freeze the fish, first, let it cool down completely. Once cooled, place the fish in a single layer on a baking sheet and freeze until solid. Once the fish is frozen, transfer it to a freezer-safe container or resealable freezer bag and label it with the date. The fish can be stored in the freezer for up to 2 months.
While the Baja Fish Tacos are best enjoyed fresh, you can freeze the cooked fish later. To freeze the fish, first, let it cool down completely. Once cooled, place the fish in a single layer on a baking sheet and freeze until solid. Once the fish is frozen, transfer it to a freezer-safe container or resealable freezer bag and label it with the date. The fish can be stored in the freezer for up to 2 months.
To reheat the frozen fish, preheat the oven to 375°F and place the frozen fish on a baking sheet. Bake for 10-15 minutes or until the fish is crispy. Alternatively, you can reheat the fish in a skillet over medium heat with some oil until heated. It's important to note that the cabbage slaw and tortillas do not freeze well and should be made fresh when serving. However, you can enjoy Baja Fish Tacos later with minimal effort by freezing the cooked fish.
To reheat the frozen fish, preheat the oven to 375°F and place the frozen fish on a baking sheet. Bake for 10-15 minutes or until the fish is crispy. Alternatively, you can reheat the fish in a skillet over medium heat with some oil until heated. It's important to note that the cabbage slaw and tortillas do not freeze well and should be made fresh when serving. However, you can enjoy Baja Fish Tacos later with minimal effort by freezing the cooked fish.
Notes:
To store: Wrap the fish and tortillas in foil or plastic wrap and store them in the refrigerator for up to 2 days. Store the toppings separately, as they may become soggy if stored with the fish and tortillas.
To reheat fish: Place the fish in a 350°F oven for 10-15 minutes or until heated. Alternatively, you can reheat the fish in a pan over medium heat, flipping once, until heated.
To reheat tortillas: Wrap the tortillas in foil and heat in a 350°F oven for 5-10 minutes or until warm and soft.
To reheat toppings: Reheat the toppings in a pan over medium heat or microwave until heated.
If you want a spicy sauce for the Baja Fish Tacos, try this delicious and customizable Chipotle Mayo: In a blender or mini food processor, add ¾ cup mayonnaise, the juice from 1 lime, 3 to 4 chipotle in adobo sauce, plus 1 tablespoon of its sauce and 1 fresh garlic and blend until smooth. Use at once or cover and refrigerate for up to 1 week.