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Crispy Baja Fish Tacos Recipe

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★★★★

4 from 63 reviews

Crispy Baja Fish Tacos are a classic coastal Mexican dish featuring tender white fish fillets coated in a light, crunchy batter, fried to golden perfection, and paired with a zesty cabbage slaw and creamy lime-garlic sauce. These tacos deliver a perfect balance of textures and flavors, making them a delicious and refreshing meal option.

Ingredients

Scale

Fish and Batter

  • 1 lb white fish fillets (such as cod, halibut, or tilapia)
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 3/4 cup cold sparkling water
  • Vegetable oil, for frying (enough to fill skillet about 2 inches deep)

Slaw

  • 2 cups green cabbage, finely shredded
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, thinly sliced (optional)

Creamy Sauce

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tbsp fresh lime juice
  • 1 clove garlic, finely minced

Assembly

  • 8 small corn tortillas
  • Lime wedges, for serving

Instructions

  1. Prepare Fish Strips: Cut the white fish fillets into evenly sized strips to ensure quick and uniform frying.
  2. Make the Batter: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, paprika, salt, and black pepper. Gradually pour in cold sparkling water while whisking to create a smooth, lump-free batter.
  3. Coat Fish: Dip each fish strip into the prepared batter, coating it thoroughly for an even crispiness after frying.
  4. Heat Oil: In a deep skillet or fryer, heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy to ensure proper frying temperature.
  5. Fry Fish: Fry the battered fish strips in batches to avoid overcrowding, cooking them until they turn golden brown and crispy, about 3-4 minutes per batch.
  6. Drain Excess Oil: Remove the fried fish from oil using a slotted spoon and place them on paper towels to drain excess oil and keep them crisp.
  7. Prepare Slaw: In a bowl, combine finely shredded cabbage, thinly sliced red onion, chopped cilantro, and jalapeño slices if using. Toss gently to mix evenly.
  8. Make Sauce: Whisk together sour cream, mayonnaise, lime juice, and finely minced garlic in a small bowl until smooth and creamy.
  9. Warm Tortillas: Heat corn tortillas in a dry skillet or microwave until soft and pliable, making them easier to fold and eat.
  10. Assemble Tacos: On each warmed tortilla, layer a handful of cabbage slaw, place a few pieces of crispy fried fish on top, and finish with a drizzle of the creamy lime-garlic sauce.
  11. Serve: Serve the assembled Baja fish tacos immediately with lime wedges on the side to squeeze on for extra brightness and flavor.

Notes

  • Use cold sparkling water to ensure a light, crispy batter texture.
  • Do not overcrowd the frying pan to maintain oil temperature and crispiness.
  • Adjust jalapeño quantity or omit for milder tacos.
  • Fish types such as cod, halibut, or tilapia work best due to their firm texture.
  • For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
  • Ensure tortillas are warmed just before serving to keep them soft and flexible.
  • Leftover fried fish is best eaten fresh to retain crispness.

Keywords: Baja fish tacos, crispy fish tacos, fried fish tacos, Mexican tacos, fish recipe, seafood tacos, cabbage slaw, lime garlic sauce

Find it online: https://epicrecipebox.com/crispy-baja-fish-tacos-recipe/