Description
Baja Fish Tacos offer a delicious blend of crispy fried or grilled white fish paired with a vibrant, tangy slaw and a creamy, slightly spicy sauce. This recipe provides options for both frying and grilling the fish, creating a versatile, flavorful dish perfect for a casual meal or a festive gathering.
Ingredients
Scale
Slaw
- ½ cup red cabbage, finely sliced
- ½ cup green cabbage, finely sliced
- ½ cup tomato, diced
- ½ cup white onion, diced
- 2 small jalapenos, diced
- ¼ cup fresh cilantro, chopped, plus more for garnish
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 2 teaspoons salt
- 1 teaspoon sugar
- ½ teaspoon freshly ground black pepper
Sauce
- ½ cup mayo
- ½ cup sour cream
- ¼ cup cilantro
- ¼ cup ketchup or sriracha
- 1 tablespoon lime juice
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
Fish
- 1 pound white fish (cod, snapper or halibut preferred)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup all-purpose flour
Wet Batter
- 1½ cup all-purpose flour
- ¼ cup cornstarch
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 large egg
- 14 ounces beer (or unflavored sparkling water)
Other
- Vegetable oil for frying
- Tortillas for serving
- Lime wedges for serving
Instructions
- Prepare the Slaw: In a large bowl, combine the finely sliced red and green cabbage, diced tomato, white onion, and jalapenos. Add the chopped cilantro, sour cream, lime juice, salt, sugar, and freshly ground black pepper. Mix well to evenly coat the vegetables and set aside to let the flavors meld.
- Make the Sauce: In a separate bowl, mix together the mayo, sour cream, chopped cilantro, ketchup or sriracha, lime juice, salt, and freshly ground black pepper until smooth. Adjust seasoning to taste and refrigerate until ready to serve.
- Prepare the Fish: Pat the white fish dry and season with salt and freshly ground black pepper. Dredge the fish pieces in 1 cup of all-purpose flour, shaking off any excess.
- Make the Wet Batter: In a mixing bowl, whisk together 1½ cup all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and freshly ground black pepper. Add the large egg and gradually whisk in the beer (or sparkling water) until the batter is smooth and slightly thick.
- Frying Option: Heat vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches about 350°F (175°C). Dip the floured fish pieces into the wet batter, allowing any excess to drip off, then carefully fry them in the hot oil until golden brown and cooked through, approximately 3-4 minutes per side. Remove and drain on paper towels.
- Grilling Option: For a grilled version, skip the batter step. Instead, brush fish pieces with oil, season with salt and pepper, and grill over medium heat for about 3-5 minutes per side until cooked through and slightly charred.
- Assemble the Tacos: Warm the tortillas and spread a spoonful of the prepared sauce onto each. Top with a piece of cooked fish, a generous helping of slaw, and garnish with additional fresh cilantro and a squeeze of lime juice.
- Serve: Serve the Baja Fish Tacos immediately with lime wedges on the side for extra zest.
Notes
- You can substitute the white fish with shrimp or another firm fish if preferred.
- For a spicier slaw, add more jalapenos or include some hot sauce in the sauce mixture.
- If deep frying, always monitor the oil temperature to maintain a consistent 350°F for the best crispy texture.
- Beer adds a light, airy quality to the batter, but sparkling water is a great non-alcoholic alternative.
- Leftover slaw and sauce can be refrigerated for up to 2 days in airtight containers.
Keywords: Baja fish tacos, fried fish tacos, grilled fish tacos, Mexican tacos, fish recipes, homemade tacos, crispy fish, taco slaw, spicy sauce