Description
These Baja Fish Tacos feature tender, flaky white fish either grilled or fried to perfection, accompanied by a vibrant, crunchy slaw and a creamy, tangy sauce that balances heat and freshness. Perfect for a casual dinner or summer gathering, these tacos burst with bold flavors and textures inspired by the coastal Baja California region.
Ingredients
Scale
For the Slaw
- ½ cup red cabbage, finely sliced
- ½ cup green cabbage, finely sliced
- ½ cup tomato, diced
- ½ cup white onion, diced
- 2 small jalapeños, 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
For the Sauce
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup cilantro, finely chopped
- ¼ cup ketchup or sriracha
- 1 tablespoon lime juice
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
For the Fish
- 1 pound white fish (cod, snapper, or halibut preferred)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup all-purpose flour
For the Wet Batter
- 1½ cups 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 as a substitute)
Other
- Vegetable oil for frying
- Tortillas for serving
- Lime wedges for serving
Instructions
- Prepare the Slaw: In a large bowl, combine finely sliced red cabbage, green cabbage, diced tomato, diced white onion, diced jalapeños, and chopped fresh cilantro. Add sour cream, lime juice, salt, sugar, and freshly ground black pepper. Mix well until evenly coated. Cover and refrigerate to allow flavors to meld.
- Make the Sauce: In a separate bowl, whisk together mayonnaise, sour cream, chopped cilantro, ketchup or sriracha, lime juice, salt, and freshly ground black pepper. Adjust seasoning to taste and refrigerate until ready to serve.
- Prepare the Fish: Pat the fish fillets dry with paper towels. Season both sides evenly with salt and freshly ground black pepper. Lightly dust the fish pieces with 1 cup all-purpose flour to help the batter adhere.
- Make the Wet Batter: In a mixing bowl, sift together 1½ cups all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and freshly ground black pepper. Beat in the egg and gradually pour in the beer or sparkling water while whisking until the batter is smooth and slightly thick but still fluid enough to coat the fish evenly.
- Heat the Oil: Pour vegetable oil into a deep-sided pan or fryer to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a thermometer to maintain consistent temperature for optimal frying.
- Batter and Fry Fish: Dip each floured fish piece into the wet batter, ensuring full coverage. Carefully lower the battered fish portions into the hot oil in batches, avoiding overcrowding. Fry for about 3-4 minutes per side or until the batter is golden brown and crispy, and the fish is cooked through and flaky. Use a slotted spoon to remove and place on a paper towel-lined tray to drain excess oil.
- Warm Tortillas: While the fish is frying, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap them in foil and heat in the oven at 350°F (175°C) for 5-7 minutes until pliable and warm.
- Assemble the Tacos: Place pieces of fried fish onto warm tortillas. Top with a generous spoonful of the prepared slaw and drizzle with the cilantro sauce. Garnish with additional fresh cilantro and serve immediately with lime wedges on the side for squeezing over.
Notes
- You can substitute beer with unflavored sparkling water to make the batter lighter and non-alcoholic.
- For a healthier version, you can grill the seasoned fish instead of frying.
- Adjust the amount of jalapeño in the slaw based on your preferred spice level.
- Use fresh lime juice for the best flavor in both the slaw and sauce.
- Serve with warm corn or flour tortillas as preferred.
Keywords: Baja fish tacos, fried fish tacos, Mexican tacos, fish with slaw, crispy fish batter, beer batter fish, easy fish tacos