Fish Tacos Baja Style
Dive into the vibrant flavors of coastal Mexico with these irresistible Fish Tacos Baja Style! Featuring crispy beer-battered white fish fillets paired with a zesty cabbage slaw and a creamy, slightly spicy Baja sauce, this recipe delivers a perfect blend of crunch, tang, and richness. Each golden, flaky fish piece is nestled in warm, freshly charred corn tortillas, creating a taco experience that’s both authentic and mouthwatering. Fresh lime wedges and a sprinkle of chopped cilantro add a burst of freshness to every bite. Ready in just 40 minutes, these crowd-pleasers are ideal for quick weeknight dinners or lively gatherings. Perfect keywords: crispy fish tacos, Baja-style tacos, beer batter recipe, authentic Mexican tacos.
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Recipe Information
Ingredients
- 1 pound White fish fillets (cod, halibut, or tilapia)
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 1 cup Cold beer
- 2 cups Vegetable oil (for frying)
- 8 pieces Corn tortillas
- 2 cups Shredded green cabbage
- 1 cup Shredded purple cabbage
- 2 tablespoons Fresh lime juice
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 1 teaspoon Hot sauce
- 0.5 teaspoon Salt (for slaw and sauce)
- 0.25 teaspoon Ground black pepper (for slaw and sauce)
- 2 tablespoons Fresh cilantro (chopped)
- 4 pieces Lime wedges (for serving)
Instructions
1. Prepare the fish: Pat the white fish fillets dry and cut them into strips about 1 inch wide.
2. Whisk batter: In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and cold beer until smooth. Let the batter rest for 10 minutes.
3. Prep slaw: In a large mixing bowl, combine the green cabbage, purple cabbage, lime juice, and a pinch of salt and pepper. Toss well and set aside to let the flavors meld.
4. Make Baja sauce: In a small bowl, whisk together the mayonnaise, sour cream, hot sauce, lime juice, salt, and black pepper. Adjust seasoning to taste and refrigerate until ready to use.
5. Heat oil: In a large deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
6. Fry the fish: Dip the fish strips into the batter, ensuring each piece is fully coated. Carefully place a few strips at a time into the hot oil and fry until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with all strips.
7. Warm tortillas: Heat the corn tortillas on a dry skillet or directly over a gas flame until lightly charred and pliable.
8. Assemble tacos: Place a piece of fried fish in each tortilla. Top with the cabbage slaw, a drizzle of Baja sauce, and sprinkle with chopped cilantro.
9. Serve: Serve the tacos immediately with lime wedges on the side for squeezing.
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1245 mg | 54% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 5.0 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 140 mg | 11% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 665 mg | 14% | |
*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.
