Mexican Baja Fish Tacos
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
12 tacos
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Calories
266 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Baja Fish Tacos
Description
These Baja Fish Tacos start with tilapia fillets cut into strips and coated in a beer batter made from flour, spices such as paprika, cumin, salt, and pepper, and beer for light texture. The fish is deep fried in hot oil until golden and crispy, creating a crunchy exterior with tender, flaky fish inside.
The tacos are complemented by a slaw of shredded red cabbage mixed with red onion, cilantro, red wine vinegar, lime juice and zest, and oil, providing crispness and acidity. A creamy chipotle sauce made from mayonnaise, lime juice, minced garlic, and canned chipotles adds smoky heat and richness, balancing the fried fish and fresh slaw.
Assembling involves placing the fish and slaw on warmed tortillas, often corn tortillas, and garnishing with lime wedges for squeezing. These tacos offer contrasting textures and layers of flavor, making them appealing as casual handheld meals or for gatherings.
Ingredients
RED CABBAGE SLAW:
- 5-6 cups red cabbage shredded
- 1 red onion sliced, small
- 1/4 cup cilantro chopped
- 1/4 cup red wine vinegar
- 2 tablespoons vegetable oil
- lime juice of 1
- lime zest of 1
- 1/2 teaspoon salt
CREAMY CHIPOTLE SAUCE:
- 1 cup mayonnaise
- 2 tablespoons lime juice
- 3-4 chipotle chiles in adobo sauce roughly chopped, canned
- 2 cloves garlic minced
BEER BATTERED FISH:
- 1 1/2 pounds tilapia cut into about 1-inch wide x 4-inch long strips, fillets
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
- 1 teaspoon paprika
- 1/4 teaspoon cumin
- 1 cup beer or seltzer
- vegetable oil for frying
FOR SERVING:
- corn tortilla warmed, or flour tortilla
- lime wedges
Instructions
RED CABBAGE SLAW:
- Toss all the ingredients in a large bowl and set aside.
CREAMY CHIPOTLE SAUCE:
- Combine all the ingredients in a small bowl. Taste and adjust for spiciness, if you want the sauce spicier add a few tablespoons of the above sauce from the can.
BEER BATTERED FISH:
- Pat dry with paper towels the fish fillets and set aside.
- In a large bowl mix the flour, salt, pepper, paprika, and cumin. Gradually add the beer, and whisk until the batter is smooth with no lumps.
- Place a medium skillet over medium heat, and add about 1 inch of vegetable oil. Heat the oil until the end of a wooden spoon sizzles when dipped into it
- Work in batches: take one fish fillet, dip it into the prepared batter, coating it well, let excess batter drip off and add it to the hot pan. Do not over-crowd the pan. Fry the fish strips until golden brown and cooked through, only about 2 minutes per side.
- Transfer to a paper towel-lined plate lined to drain excess oil.
- Repeat with remaining fish strips.
SERVE:
- Add about 1-2 tablespoons of sauce to a tortilla, add a warm fish strip, top with the cabbage slaw, more sauce and a squeeze of lime. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12tacos
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 36mg | 12% |
| Sodium | 498mg | 21% |
| Potassium | 312mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 22.7mg | 25% |
| Calcium | 39mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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