5 from 33 votes
THE BEST Baja Fish Tacos With Baja Cream Sauce
THE BEST Baja Fish Tacos feature lightly battered cod pieces fried until golden and crispy, served in small corn tortillas with shredded cabbage and a tangy Baja cream sauce made from Mexican crema, mayonnaise, and lime. The dish balances crunch and creaminess with fresh toppings and a tight, flavorful batter enhanced by beer and mustard.
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
10
Calories:
350 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 350
% 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.