Tacos De Pescado Baja Style Fish Taco
Dive into the vibrant flavors of coastal Mexico with these Tacos De Pescado, Baja-style fish tacos. This recipe features tender white fish fillets dipped in a light, beer-battered coating and fried to crispy perfection. Tucked into warm corn tortillas, the fish is topped with a crunchy cabbage slaw infused with fresh cilantro and lime, a creamy lime-infused sauce, and garnished with juicy tomatoes, avocado slices, and a hint of jalapeño for optional heat. Perfectly balanced between crispy, creamy, and zesty, these tacos are a must-try for seafood lovers and taco enthusiasts alike. Ready in just 40 minutes, they’re ideal for a quick dinner or a flavorful summer gathering. Serve with lime wedges for an extra burst of freshness, and let every bite transport you to the sunny shores of Baja California.
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Recipe Information
Ingredients
- 500 grams White fish fillets (e.g., cod, halibut, or tilapia)
- 120 grams All-purpose flour
- 30 grams Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 180 milliliters Cold light beer or sparkling water
- 500 milliliters Vegetable oil (for frying)
- 12 pieces Corn tortillas
- 60 grams Mayonnaise
- 60 grams Sour cream
- 2 tablespoons Lime juice
- 200 grams Shredded cabbage (red or green)
- 30 grams Cilantro leaves (chopped)
- 1 small Red onion (thinly sliced)
- 2 medium Tomatoes (diced)
- 1 small Jalapeño (diced, optional)
- 1 large Avocado (sliced)
- 4 pieces Lime wedges
Instructions
1. Cut the fish fillets into strips about 2 inches long and 1 inch wide. Pat them dry with a paper towel and set aside.
2. In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, garlic powder, and paprika. Slowly whisk in the cold beer or sparkling water until the batter is smooth and slightly thick (similar to pancake batter). Let it rest for 5 minutes.
3. Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 180°C (350°F).
4. Dip each fish strip into the batter, allowing excess batter to drip off. Carefully lay the fish into the hot oil and fry for 3–4 minutes per side until golden and crispy. Fry in batches to avoid overcrowding the pan. Remove the fish and let them drain on a plate lined with paper towels.
5. To make the creamy sauce, mix mayonnaise, sour cream, and lime juice in a small bowl. Add a pinch of salt to taste. Set aside.
6. In a separate bowl, toss the shredded cabbage with chopped cilantro and sliced red onion. Add a light squeeze of lime juice and mix well. Set aside for slaw.
7. Lightly warm the corn tortillas on a dry skillet or directly over a flame until pliable.
8. Assemble the tacos by adding a piece or two of crispy fish to each tortilla. Top with the cabbage slaw, diced tomatoes, jalapeño (if using), creamy sauce, and a slice of avocado.
9. Garnish with additional cilantro if desired and serve with lime wedges on the side.
Nutrition Facts
Calories |
1777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.2 g | 196% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 6.7 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 165 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1149 mg | 24% | |
*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.
