5 from 12 votes
Mexican Baja Fish Tacos
Mexican Baja Fish Tacos feature beer-battered tilapia fried to a crisp golden brown, paired with a tangy red cabbage slaw and creamy chipotle sauce. The combination delivers a crunchy textured taco with smoky, spicy, and bright citrus flavors, assembled in warmed corn or flour tortillas for a satisfying meal.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
12
tacos
Calories:
266 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 tacos
Amount Per Serving
Calories 266
% 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.