Description
Baja Fish Tacos feature crispy, beer-battered white fish strips fried to golden perfection and topped with a fresh, tangy slaw and creamy lime crema. This vibrant Mexican-inspired dish combines bold flavors and textures, perfect for a flavorful weeknight meal or casual gathering. Easy to prepare with simple ingredients, these tacos deliver an authentic seaside taste that everyone will love.
Ingredients
Scale
Fish and Batter
- 1 ½ lbs. white fish (cod, tilapia, or bass)
- 1 cup flour (all purpose or gluten-free)
- 1 tsp. paprika
- 1 tsp. garlic powder
- ½ tsp. onion powder
- ¼ tsp. cayenne pepper
- 1 ½ tsp. salt
- ¼ tsp. black pepper
- 1 cup Mexican beer (Dos Equis or another light beer)
- ½ cup oil (peanut or vegetable)
Fish Taco Slaw
- 14 oz. bag coleslaw mix
- ¼ cup cilantro (finely chopped)
- ¼ cup red onion (thinly sliced)
- 1 lime (juice)
- 1-2 jalapenos (finely chopped, optional)
- ½ tsp. salt (to taste)
Lime Crema
- ½ cup Mexican crema (or sour cream)
- 1 Tbsp. lime juice
- ½ tsp. grated lime zest
- ⅛-¼ tsp. salt
To Serve
- 12 corn tortillas
- 2 avocados (cut into slices)
Instructions
- Prepare the Fish: Dab the fish with a paper towel to remove any excess moisture on the surface. Cut the fish into 3-inch long by 1-inch thick strips. Set aside while preparing the batter.
- Make the Batter: In a large bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Pour in the Mexican beer and whisk until the batter is smooth and well combined.
- Coat the Fish: Add the fish strips to the batter and toss gently until they’re fully coated with the batter.
- Heat the Oil: Add ¼ to ⅓ cup of oil to a large cast-iron or non-stick skillet over medium heat. Ensure there is enough oil to cover the bottom of the skillet completely.
- Fry the Fish Strips: Using tongs, carefully remove a fish strip from the batter, allowing excess batter to drip off, and place it into the hot oil. Add more strips to the skillet in a single layer, spaced at least ½ to 1 inch apart. Fry each side for 2-3 minutes until the crust is golden and crispy and the fish flakes easily with a fork. When flipping, use a spatula to avoid sticking and crust damage.
- Drain Cooked Fish: Remove cooked fish from the skillet and place on a paper towel-lined plate to drain excess oil. Add more oil to the skillet if needed, and continue frying remaining fish in 2-3 batches depending on skillet size.
- Prepare Slaw: While frying, combine the coleslaw mix, cilantro, red onion, lime juice, jalapenos (if using), and salt in a large bowl. Toss everything until well combined and set aside.
- Make Lime Crema: In a medium bowl, whisk together the Mexican crema, lime juice, lime zest, and salt until smooth. Chill in the refrigerator until ready to serve.
- Toast Tortillas and Assemble: Toast corn tortillas over medium heat in a clean skillet for about one minute per side. To assemble tacos, add fried fish strips, a generous amount of slaw, avocado slices, and drizzle with lime crema onto each tortilla. Serve immediately and enjoy!
Notes
- Use a neutral oil with a high smoke point such as peanut or vegetable oil for frying.
- Adjust the amount of cayenne pepper for spiciness according to your taste.
- Jalapenos in the slaw are optional; omit for a milder flavor.
- For a gluten-free option, substitute regular flour with a gluten-free flour blend.
- Ensure fish strips are evenly sized to cook uniformly.
- Do not overcrowd the skillet to maintain oil temperature and crispiness.
- Leftovers are best enjoyed the same day for optimal texture.
