Description
Baja Fish Tacos are a vibrant and crispy Mexican street food favorite featuring battered and fried white fish, served in warm tortillas with crunchy slaw and creamy sauce for a fresh, flavorful bite.
Ingredients
Units
Scale
- 1 lb white fish fillets (cod, tilapia, or halibut), cut into strips
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1 cup cold beer or sparkling water
- Vegetable oil for frying
- 8 small corn or flour tortillas
- For the Slaw:
- 2 cups shredded cabbage
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- Salt to taste
- For the Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
- Salt and pepper to taste
Instructions
- In a bowl, mix flour, cornstarch, baking powder, salt, and paprika. Whisk in cold beer or sparkling water until a smooth batter forms.
- Heat 1–2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Pat fish dry and dip into batter, allowing excess to drip off. Fry in batches until golden and crispy, about 3–4 minutes. Drain on paper towels.
- In a bowl, toss shredded cabbage with cilantro, lime juice, and salt. Set aside.
- Mix all sauce ingredients in a small bowl until smooth. Adjust seasoning to taste.
- Warm tortillas in a dry skillet or microwave until pliable.
- Assemble tacos by adding a few pieces of fried fish to each tortilla, topping with slaw and a drizzle of sauce.
- Serve immediately with lime wedges on the side.
Notes
- Use beer for a traditional flavor, or sparkling water for a non-alcoholic option.
- Swap white fish with shrimp or tofu for variation.
- Tortillas can be grilled for extra flavor.
- Leftover fish stays crisp if reheated in the oven or air fryer.
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 2g
- Sodium: 330mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg