Baja Fish Tacos
Get ready to transport your taste buds to the sun-soaked shores of Baja California with these irresistible Baja Fish Tacos! Featuring crispy, beer-battered cod or halibut nestled inside warm corn tortillas, these tacos are bursting with flavor. A zesty red cabbage slaw adds crunch and tang, while the creamy chipotle sauce delivers a smoky, spicy kick. Perfectly balanced with fresh lime juice and cilantro, this recipe combines vibrant ingredients with simple frying techniques to create a restaurant-quality dish in your own kitchen. Ideal for casual dinners or taco night, these Baja Fish Tacos taste best served fresh and paired with a cold beverage. Whether you're entertaining a crowd or treating yourself, this seafood delight ensures a memorable meal every time!
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Recipe Information
Ingredients
- 1.5 lbs Cod or halibut fillets
- 12 pieces Corn tortillas
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 large Egg
- 1 cup Beer
- 2 cups Vegetable oil
- 1 small head Red cabbage
- 3 tablespoons Fresh lime juice
- 0.5 cup Mayonnaise
- 0.5 cup Sour cream
- 1 tablespoon Chipotle pepper in adobo sauce
- 0.25 cup Fresh cilantro
- 1 teaspoon Sugar
Instructions
Cut the fish into strips approximately 1 inch wide and 3 inches long. Pat dry with paper towels, then set aside.
In a large bowl, combine flour, cornstarch, baking powder, salt, and black pepper.
Beat the egg in a small bowl and add it to the flour mixture. Slowly whisk in the beer until the batter is smooth. The consistency should be thick enough to coat the fish; adjust with more flour or beer if needed.
In a deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
While the oil heats, shred the red cabbage finely and place it in a large bowl. Add 2 tablespoons of lime juice, a pinch of salt, and sugar, then toss to combine. Set aside.
For the sauce, blend mayonnaise, sour cream, chipotle pepper, remaining lime juice, and cilantro in a food processor until smooth.
Dredge the fish strips in the batter until fully coated, then carefully lower them into the hot oil. Fry in batches for 4-5 minutes, turning once, until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
To assemble the tacos, place a few pieces of fried fish in each tortilla, top with the red cabbage slaw, and drizzle with chipotle sauce.
Serve immediately with additional lime wedges and cilantro if desired.
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 44.7 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.4 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 139 mg | 11% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 801 mg | 17% | |
*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.
