Baja Fish Taco
Crispy, golden, and bursting with bold flavors, these Baja Fish Tacos are the ultimate crowd-pleaser for taco night! Featuring tender strips of beer-battered cod or tilapia, fried to perfection and nestled in soft, warm corn tortillas, this recipe delivers an unbeatable combination of textures. A creamy lime-infused taco sauce elevates the flavor, while crunchy shredded cabbage, juicy diced tomatoes, and optional jalapeño slices add a fresh and zesty kick. Perfect for a quick weeknight dinner or a festive gathering, these tacos are easy to prepare and ready in just 35 minutes. Serve with lime wedges for a final tangy touch and let the vibrant flavors of the Baja coast come alive on your plate! Keywords: Baja fish tacos, crispy beer-batter, seafood tacos, easy dinner recipe, taco night.
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Recipe Information
Ingredients
- 1 lb Fresh cod or tilapia fillets
- 1 cup All-purpose flour
- 2 tbsp Cornstarch
- 1 tsp Baking powder
- 1 tsp Salt
- 1 cup Ice-cold beer (pale ale or lager)
- 4 cups Vegetable oil (for frying)
- 12 pieces Small corn tortillas
- 2 cups Shredded cabbage (green or purple)
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 2 tbsp Lime juice
- 0.5 tsp Garlic powder
- 0.25 tsp Chipotle chili powder (optional)
- 2 tbsp Cilantro, chopped
- 1 cup Diced tomatoes
- 2 pieces Sliced jalapeños (optional)
- 4 pieces Lime wedges (for serving)
Instructions
Cut the fish fillets into 3-inch strips and pat them dry with paper towels.
In a mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the ice-cold beer, whisking until smooth. The batter should be thick enough to coat the fish.
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 375°F (190°C).
Dip each fish strip into the batter, allowing the excess to drip off, and carefully place into the hot oil. Fry in batches for 3-4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
Warm the tortillas in a skillet or a microwave until pliable.
In a small bowl, mix together the mayonnaise, sour cream, lime juice, garlic powder, and chipotle chili powder (if using). Set aside as the taco sauce.
Assemble the tacos by placing a piece of fried fish onto each tortilla. Top with shredded cabbage, a drizzle of taco sauce, diced tomatoes, sliced jalapeños (if desired), and chopped cilantro.
Serve immediately with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
11778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1152.9 g | 1478% | |
| Saturated Fat | 168.1 g | 840% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 4136 mg | 180% | |
| Total Carbohydrate | 332.0 g | 121% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 24.2 g | ||
| Protein | 121.0 g | 242% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 648 mg | 50% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3486 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
