Craving a taste of the Baja coast? Get ready for a flavor fiesta with these easy and irresistible fish tacos! This recipe delivers crispy, succulent fish paired with creamy sauce and crunchy slaw, all nestled in a warm tortilla – prepare for a mouthwatering experience you won't forget.
Ingredients
I know you're keen to gather everything—and trust me, that's half the battle—so let's get right to what you'll need.
First, you gotta grab your fish. I usually go for white fish fillets—cod or snapper are great—and you'll want about 1.5 pounds. Now, for the batter! We're diving in with 1.5 cups of all-purpose flour: plus spices like paprika, garlic powder, and cayenne pepper, just a pinch or two!
Don't forget the bubbly bit! One bottle of your favorite beer. I'm joking! Any beer will do! I mean, unless you *really* hate it! The grilling process can impart a smoky flavor to the fish, much like what happens when preparing Asian-style shrimp.
For the slaw, you'll need a small head of cabbage and 1/2 cup of mayonnaise to make it extra creamy! Plus the avocado crema, so grab some ripe avocados! Now, for the taco part—corn tortillas! Warm and ready.
Instructions
Now that you've got all your ingredients lined up, let's move on to the fun part—actually making these tacos!
First, I want you to mix the batter. In a bowl, whisk together flour, beer, and spices. It should be the consistency of pancake batter–not too thick, not too runny remember?
Next, heat your oil in a pan over medium-high heat. You'll know it's ready when a drop of batter sizzles!
Now, dip each fish fillet into the batter and carefully lower it into the hot oil, similar to barramundi. I suggest that you cook for about 3-4 minutes per side, until golden brown and crispy.
Once the fish is cooked, place it on a paper towel-lined plate to drain excess oil. Isn't that simple?
Serving Suggestions
Once your fish is fried to golden perfection, let's talk about how to serve these amazing tacos! Don't just pile it on any old tortilla – we're going for a true Baja experience!
First, grab your warm tortillas. I usually go for 6-inch corn tortillas, but flour tortillas work too—whatever floats your boat! Then, spread a generous layer of that Avocado Crema we talked about. Seriously, don't be shy!
Next, add your crispy fish. Two or three pieces per taco is perfect, depending on the size. Now, pile on that tangy cabbage slaw. It adds a great crunch that complements the fish beautifully.
Finally, if you like a little extra zing, a squeeze of lime juice is a must! And that's it! Your authentic Baja fish taco is ready. Now dig in! I promise you—it's worth it!
Short Recipe Version
Baja Fish Tacos Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
Ingredients:
- 1 lb white fish fillets (cod, mahi-mahi, or tilapia)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup beer (or club soda)
- 1/2 cup vegetable oil, for frying
- 8 corn or flour tortillas
- 1 cup shredded cabbage
- 1/2 cup crema or sour cream
- 1 avocado, sliced
- Lime wedges, for serving
- Salsa (optional)
Instructions:
- In a bowl, whisk together flour, baking powder, salt, and pepper.
- Gradually whisk in beer until smooth.
- Heat oil in a large skillet over medium-high heat.
- Dip fish fillets in batter and carefully place in hot oil.
- Fry for 2-3 minutes per side, until golden brown and cooked through.
- Remove fish and place on a paper towel-lined plate.
- Warm tortillas.
- Assemble tacos with fish, cabbage, crema, avocado, and salsa (optional).
- Serve with lime wedges.
Nutrition Information (Per Serving – Estimated):
- Calories: 400
- Protein: 25g
- Fat: 20g
- Carbs: 30g