Description
These Baja fish tacos are crispy, creamy, and packed with zesty flavor—perfect for a quick weeknight dinner or taco night. Light white fish is battered and fried to golden perfection, then layered with tangy slaw, a creamy sauce, and all your favorite toppings for an easy coastal-inspired meal ready in under 30 minutes.
Ingredients
- 1–1.5 lbs white fish fillets (cod, tilapia, or mahi-mahi)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
- 2/3 cup cold sparkling water
- Vegetable oil (for frying)
- 8–12 corn tortillas
- 2 cups shredded cabbage
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
- For the sauce:
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 1–2 tsp hot sauce or sriracha
- Juice of 1 lime
- Pinch of salt
- Optional toppings: diced tomatoes, sliced jalapeños, avocado, pickled onions
Instructions
- Make the sauce: Mix sour cream, mayonnaise, lime juice, hot sauce, and salt. Chill in the fridge.
- Prepare the slaw: Toss shredded cabbage with lime juice, cilantro, and a pinch of salt. Set aside.
- Mix the batter: In a bowl, whisk flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper. Gradually whisk in sparkling water until smooth.
- Fry the fish: Cut fish into strips. Heat oil in a skillet to 350°F. Dip each piece in batter and fry for 3–4 minutes until golden. Drain on paper towels.
- Warm tortillas: Heat tortillas on a skillet or open flame until lightly charred and flexible.
- Assemble tacos: Fill each tortilla with crispy fish, slaw, a drizzle of sauce, and optional toppings. Finish with a squeeze of lime.
Notes
- Grill or pan-sear the fish for a lighter variation.
- For dairy-free, use vegan mayo and dairy-free yogurt in the sauce.
- Add mango salsa, pickled onions, or avocado for more flavor.
- Assemble tacos right before serving to maintain texture.
