Baja Fish Tacos

Why You’ll Love This Recipe

Baja Fish Tacos are a crispy, fresh, and flavor-packed favorite inspired by the coastal cuisine of Baja California. Lightly battered and fried white fish is tucked into warm tortillas and topped with crunchy slaw, creamy sauce, and a squeeze of lime—making them the perfect blend of textures and zesty flavor.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

white fish fillets (like cod, tilapia, or halibut)all-purpose flourcornstarchbaking powdereggclub soda or beer (for light batter)salt and spices (paprika, garlic powder, pepper)corn tortillasoil for frying

For the slaw:

shredded cabbage (green or purple)lime juicemayonnaisecilantro (optional)salt and pepper

For the crema:

sour cream or Mexican cremaMayonnaiselime juicehot sauce or chipotle (optional for spice)

directions

In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, and spices. Add egg and club soda (or beer), mixing until a smooth batter forms.

Pat the fish dry and cut into strips or small fillets.

Heat oil in a deep skillet or pot to 350°F (175°C).

Dip each piece of fish into the batter, allowing excess to drip off, then carefully place into the hot oil.

Fry until golden and crispy, about 3–4 minutes per side. Transfer to a paper towel-lined plate.

Mix the slaw ingredients in a bowl and set aside.

In a separate bowl, whisk together the crema ingredients.

Warm the tortillas on a skillet or directly over a flame until soft and slightly charred.

Assemble tacos: place a piece of fried fish in each tortilla, top with slaw and a drizzle of crema.

Serve immediately with lime wedges.

Servings and timing

This recipe yields approximately 8 tacos.Preparation time: 20 minutesCooking time: 15 minutesTotal time: 35 minutes

Variations

Use grilled or pan-seared fish for a lighter version.

Top with mango salsa or pickled onions for a fruity kick.

Add avocado slices or guacamole for extra creaminess.

Use flour tortillas if preferred.

Serve with black beans or rice on the side.

storage/reheating

Store fried fish separately in an airtight container in the fridge for up to 2 days.Reheat in the oven or air fryer to keep it crispy.Assemble tacos fresh to prevent soggy tortillas and slaw.Not recommended for freezing once assembled.

FAQs

What fish is best for Baja tacos?

White, flaky fish like cod, halibut, or tilapia works best.

Can I make these gluten-free?

Yes, use gluten-free flour and corn tortillas.

Is beer necessary in the batter?

No, club soda works great and keeps it light and crispy.

Can I bake the fish instead?

Yes, but you’ll lose the crispiness—bake at 425°F (220°C) until cooked through.

Are they spicy?

Not unless you add spicy crema or hot sauce—easily customizable.

Can I use pre-made slaw mix?

Yes, just dress it with lime juice and mayo.

What oil is best for frying?

Neutral oils like vegetable, canola, or avocado oil.

Do I have to use mayonnaise?

You can sub with Greek yogurt or sour cream for a lighter option.

Can I prep anything ahead?

Yes, make the slaw and crema a few hours in advance.

Are they kid-friendly?

Yes—just skip the spicy toppings.

Conclusion

Baja Fish Tacos are a delicious blend of crispy fish, tangy slaw, and creamy sauce all wrapped in a warm tortilla. Whether you’re feeding a crowd or just craving a coastal bite, these tacos bring bright flavor and satisfying crunch to your table every time.

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