Baja Fish Tacos
What makes this Baja fish taco recipe so special is how simple yet satisfying it is. Whether you're cooking for a busy weeknight or hosting a casual weekend gathering, these tacos can be whipped up in no time.
Equipment
- Frying pan or skillet
- Tongs
- Mixing Bowls
- Whisk or fork
- Measuring Cups & Spoons
- Grater
- Slotted Spoon or Spatula
- Serving Platter or Plate
Ingredients
For the Fish:
- 4 white fish fillets such as cod, tilapia, or mahi-mahi
- 1/2 cup flour for dredging
- 1/2 cup cornmeal for extra crunch
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg
- 1/2 cup buttermilk or regular milk as a substitute
- Vegetable oil for frying
For the Slaw:
- 2 cups shredded cabbage green or purple
- 1/4 cup grated carrots
- 2 tbsp fresh cilantro chopped
- 1 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Sauce:
- 1/2 cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1 tsp hot sauce optional, for a spicy kick
- 1/2 tsp garlic powder
- Salt and pepper to taste
For Serving:
- 8 small corn or flour tortillas
- 1/2 cup fresh salsa optional, for extra flavor
Instructions
Prepare the Fish
- Pat the fish fillets dry with paper towels to remove excess moisture. This helps the batter stick better.
- In a shallow bowl, mix together the flour, cornmeal, paprika, garlic powder, salt, and pepper.
- In another shallow bowl, whisk together the egg and buttermilk.
- Dip each fish fillet first into the flour mixture, coating it evenly, then into the egg mixture, and back into the flour mixture for a second coating.
- Set the coated fillets aside on a plate while you heat the oil.
- Pro Tip: Double-coating the fish makes it extra crispy! Make sure the fish is fully coated but not caked in batter.
Fry the Fish
- Heat about 1 inch of vegetable oil in a large frying pan or skillet over medium-high heat. The oil should be hot but not smoking — drop a small piece of batter in, and if it sizzles right away, you’re good to go.
- Carefully place the battered fish fillets into the hot oil. Fry for 3-4 minutes on each side, or until golden brown and crispy. Use tongs to flip the fish gently.
- Once cooked, remove the fish from the oil using a slotted spoon or spatula and place on a paper towel-lined plate to drain excess oil.
- Pro Tip: Be patient while frying — don’t overcrowd the pan. Fry in batches if needed to keep the oil hot and ensure a crispy texture.
Prepare the Slaw
- In a mixing bowl, combine the shredded cabbage, grated carrots, and chopped cilantro.
- Drizzle with lime juice and olive oil, then toss to combine. Season with salt and pepper to taste.
- Set the slaw aside to allow the flavors to meld while you prepare the sauce.
Make the Sauce
- In a small bowl, combine the mayonnaise, sour cream, lime juice, garlic powder, and hot sauce (if using).
- Stir until smooth, then season with salt and pepper to taste.
- Taste and adjust the seasoning if needed — add more lime juice for tang or hot sauce for a spicier kick.
- Pro Tip: For a smoother sauce, you can blend it together in a food processor or blender, but a quick stir by hand does the job just fine!
Assemble the Tacos
- Warm the tortillas in a dry skillet over medium heat for about 20-30 seconds on each side or until soft and slightly charred.
- Place the tortillas on a plate, then top with a crispy fish fillet.
- Add a generous scoop of the slaw and drizzle with the creamy sauce.
- If desired, top with fresh salsa for an extra burst of flavor.
- Pro Tip: For extra flavor, add a squeeze of fresh lime on top before serving — it brightens everything up!
Serve & Enjoy!
- Serve the tacos immediately while the fish is hot and crispy. Enjoy them with a side of chips or a light salad for a complete meal!
Notes
Nutritional Value (Per Serving - 2 Tacos)
- Calories: 400-450 kcal
- Protein: 25-30g
- Carbohydrates: 35-40g
- Fat: 20-25g
- Cholesterol: 50-70mg
- Sodium: 600-700mg
- Vitamin A: 10-15%(DV)
- Vitamin C: 30-40% of the DV
- Calcium: 4-6% of the DV
- Iron: 10-12% of the DV
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.