Description
Crisp, bright, and comforting Baja Fish Tacos that are easy to make for a festive weeknight dinner.
Ingredients
Scale
- 1 pound white fish fillets (cod, tilapia, or mahi-mahi)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup cold beer or sparkling water
- 8 small corn or flour tortillas
- 2 cups shredded cabbage
- 1/2 cup crema or plain yogurt mixed with lime juice
- 1/4 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- Optional: pickled red onions, sliced avocado, or spicy salsa
Instructions
- Prepare the batter: In a bowl, whisk flour, baking powder, smoked paprika, cumin, salt, and pepper. Gradually whisk in cold beer or sparkling water until you have a smooth, slightly thick batter.
- Heat the oil: Pour about 1/2 inch of neutral oil into a heavy skillet and heat over medium-high until shimmering.
- Cut the fish into taco-sized strips and pat dry to ensure a crisp crust.
- Batter and fry: Dip fish pieces into the batter, letting excess drip off, then carefully lower into hot oil. Fry in batches until golden and cooked through, about 2–3 minutes per side.
- Warm tortillas: Briefly heat tortillas in a dry skillet or wrapped in foil in a low oven.
- Assemble: Spread a spoonful of crema on each tortilla, top with shredded cabbage, a piece of fried fish, cilantro, and pickled red onions if using. Finish with a squeeze of lime.
Notes
Make it baked by tossing fish in a light seasoned breadcrumb and bake at 425°F (220°C) for 10–12 minutes for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Baja Fish Tacos, Easy Dinner, Mexican Cuisine, Fish Recipes, Comfort Food