THE BEST Baja Fish Tacos With Baja Cream Sauce
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Total Time
1 hr
-
Servings
10
-
Calories
350 kcal
-
Course
Main Course
-
Cuisine
Mexican
THE BEST Baja Fish Tacos With Baja Cream Sauce
Description
This Baja Fish Tacos recipe uses cod cut into finger-sized strips coated in a light batter made from all-purpose flour, cornstarch, baking powder, yellow mustard, and Mexican beer. The batter achieves a consistency like pancake batter to produce a delicate yet crispy coating when fried in hot canola oil at 350°-375°F. Each piece is cooked until golden and cooked through.
The tacos are assembled on small corn tortillas filled with the crispy fish, finely shredded green cabbage, and a creamy sauce combining Mexican crema, mayonnaise, and fresh lime juice. Additional garnishes include pico de gallo and lime wedges to add freshness and a bright contrast to the fried fish.
These tacos deliver a crisp texture from the batter and a smooth tang from the cream sauce, creating a balanced and satisfying street-style taco experience. The recipe advises frying in batches to avoid overcrowding and controlling oil temperature carefully for the best crunch. The Baja cream sauce is mixed while the fish cooks, ready to dress the tacos upon plating.
Ingredients
- 1 pound cod or other mild white fish, or halibut
- 1 ¼ cup all-purpose flour
- ⅓ cup cornstarch
- ½ teaspoon baking powder
- 2 teaspoons yellow mustard
- 8-10 ounces Mexican beer , such as Modelo or Pacifico
- 1 quart canola oil
- 20 corn tortillas 4 ½ to 5 inches in diameter, small
- ½ green cabbage finely slivered, head
- ½ cup Mexican crema or sour cream
- ½ cup mayonnaise
- 4 lime
- kosher salt
- Pico de Gallo
Instructions
- Cut the fish into 3 inch X ½ inch pieces, about the size of a middle finger. Set aside.
- In a medium bowl, whisk the flour, cornstarch and baking powder with the yellow mustard and 8 ounces of beer. Add more beer 1 tablespoon at a time until the batter is the consistency of pancake batter. Press out any clumps with the back of a spoon.
- Heat the oil to 350°-375°F, using a candy or frying thermometer to monitor the temperature. Line a plate with paper towels.
- One at a time, dredge each piece of fish in the batter, fully coating each piece and shaking off the excess, then gently sliding each filet into the hot oil. Work in batches to not overcrowd the pot. Use a splatter guard or place a lid half way over the pot to avoid oil splashes. Turn the pieces of fish in the oil and cook for 5-7 minutes or until they are golden on all sides. Transfer to the paper towel lined plate and repeat with the remaining fish pieces.
- While the fish is cooking, mix the Mexican crema, mayonnaise, the juice of 1 lime and 1-2 pinches of kosher salt in a small bowl. Transfer to a squeeze bottle if desired and set aside.
- Heat a dry, non-stick skillet over medium high heat and warm the tortillas on both sides. In batches, dunk the drained fried fish back into the hot oil and cook for 30 seconds until warmed through and crisped on the outside.
- Stack two tortillas together then add some cabbage and a few spoonfuls of pico de gallo and top with a pice of fish. Drizzle with the white cream sauce and a squeeze of lime. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 178mg | 7% |
| Potassium | 434mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 137IU | 3% |
| Vitamin C | 25mg | 28% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
