Description

These Baja Fish Tacos are a fresh and flavorful Mexican-inspired dish featuring crispy battered fish, tangy slaw, and creamy sauce all wrapped in warm corn tortillas.

Ingredients

Units Scale

1 lb white fish fillets (e.g., cod or halibut), cut into strips
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1 cup cold sparkling water
Vegetable oil, for frying
8 small corn tortillas
2 cups shredded cabbage (green or a mix of green and purple)
1/4 cup mayonnaise
1/4 cup sour cream
1 tbsp lime juice
1 tsp hot sauce (optional)
1/4 cup chopped fresh cilantro
1/2 cup diced tomatoes (optional)
1 lime, cut into wedges

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, and paprika. Gradually whisk in the sparkling water until smooth to make the batter.
Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
Dip fish strips into the batter, letting the excess drip off, then carefully lower into the hot oil. Fry in batches for 3-4 minutes or until golden brown and cooked through. Drain on paper towels.
In a small bowl, mix mayonnaise, sour cream, lime juice, and hot sauce to make the sauce. Set aside.
Warm the tortillas in a dry skillet or microwave until pliable.
To assemble, place a few pieces of fried fish on each tortilla. Top with shredded cabbage, a drizzle of sauce, chopped cilantro, and diced tomatoes if using.
Serve immediately with lime wedges on the side.

Notes

Use any firm white fish such as tilapia, cod, or mahi-mahi.
To make it lighter, grill the fish instead of frying.
You can add avocado slices or pickled onions for extra flavor.

Nutrition

Serving Size: 2 tacos
Calories: 420
Sugar: 3g
Sodium: 580mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 22g
Cholesterol: 55mg