Description
Baja Fish Tacos are crispy, flavorful tacos featuring battered and fried white fish served with a refreshing cabbage slaw and a tangy lime crema sauce. This Mexican-inspired dish offers a perfect balance of textures and vibrant flavors, making it a delicious main course ideal for a quick weeknight dinner or casual gathering.
Ingredients
Scale
For the Fish:
- 1 pound white fish fillets such as cod or tilapia, cut into strips
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- 1 cup cold sparkling water
- Vegetable oil for frying
For the Cabbage Slaw:
- 2 cups shredded green cabbage
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 1/4 teaspoon salt
For the Sauce:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- 1/4 teaspoon garlic powder
Additional:
- 8 small corn tortillas
Instructions
- Prepare the batter: In a medium bowl, combine the flour, salt, paprika, garlic powder, and baking powder. Whisk in the cold sparkling water until the mixture forms a light, smooth batter.
- Heat the oil: Pour 1 inch of vegetable oil into a large skillet and heat over medium-high heat until shimmering and hot enough for frying.
- Fry the fish: Dip each fish strip into the prepared batter, ensuring it is fully coated. Carefully place the coated fish strips into the hot oil and fry for 3 to 4 minutes, turning once, until they are golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Make the cabbage slaw: In a separate bowl, toss the shredded cabbage with chopped cilantro, lime juice, and salt until evenly coated and fresh.
- Prepare the sauce: In a small bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce, and garlic powder until smooth and well combined.
- Warm the tortillas: Heat the corn tortillas in a dry skillet over medium heat until warm and pliable, about 30 seconds per side.
- Assemble the tacos: Place a few pieces of fried fish onto each tortilla, top with a generous portion of the cabbage slaw, and drizzle with the prepared sauce. Serve immediately and enjoy.
Notes
- For a lighter version, bake the fish at 425°F (220°C) for 12 to 15 minutes instead of frying.
- Add sliced jalapeños or pico de gallo for extra freshness and spice.
- Use gluten-free flour and corn tortillas to make this recipe gluten-friendly.
- Ensure the oil is hot enough before frying to achieve a crispy texture without excess grease.
- Adjust hot sauce in the sauce to your preferred spice level.
