Baja fish tacos are a delicious and versatile dish that is perfect for any occasion. Whether you prefer them grilled or fried, these tacos are bursting with flavor and are sure to become a new favorite in your household.
Why You’ll Love This Recipe?
- The great flavors of the slaw, sauce, and perfectly cooked fish come together for a taste sensation.
- Quick and easy prep time makes this recipe perfect for a weeknight meal or a weekend gathering.
- The ingredients can be prepped ahead of time, making it a great option for meal prep.
Ingredient Notes:
For the slaw:
- Red and green cabbage add crunch and color to the slaw.
- Tomatoes and white onions provide a juicy and flavorful base.
- Jalapenos, cilantro, sour cream, lime juice, and seasonings create a zesty and refreshing slaw.
For the sauce:
- Mayo and sour cream make a creamy base.
- Cilantro, ketchup (or sriracha), lime juice, salt, and pepper add brightness and flavor.
For the fish:
- White fish like cod, snapper, or halibut are perfect choices.
- Seasonings like salt and pepper, along with all-purpose flour, create a crispy coating.
For the wet batter:
- A mixture of flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, egg, and beer (or sparkling water) results in a light and crispy batter.
Other:
- Vegetable oil for frying, tortillas for serving, and lime wedges for a finishing touch.
Step-by-Step Instructions:
- Start by preparing the slaw by combining all the ingredients in a bowl and mixing well. Set aside.
- Next, make the sauce by blending all the ingredients until smooth. Refrigerate until ready to use.
- Season the fish with salt and pepper, then coat in flour.
- Prepare the wet batter by mixing all the ingredients until smooth.
- Dip the fish in the batter and fry until golden brown and crispy.
- Assemble your tacos by placing the fish in a warm tortilla, topping with slaw, sauce, and extra cilantro. Serve with lime wedges on the side.
Helpful Tips:
- For a healthier option, you can grill the fish instead of frying.
- Swap out the white fish for shrimp or tofu for a different twist.
- Store any leftover slaw and sauce in airtight containers in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Ensure the oil is hot enough before frying the fish to achieve a crispy exterior.
- Use fresh ingredients for the slaw and sauce to maximize flavor.
- Let the fish rest on a wire rack after frying to prevent sogginess.
Serving Suggestions:
These Baja fish tacos pair well with a side of Mexican rice, black beans, or a fresh corn salad. Serve with a cold beer or a margarita for the perfect meal.
Storage and Reheating Tips:
To store leftover tacos, wrap them tightly in foil and refrigerate for up to 2 days. Reheat in a 350°F oven until warmed through.
Frequently Asked Questions:
- Can I use a different type of fish for this recipe?
- Yes, you can use any white fish or even shrimp for this recipe.
- Can I make the slaw and sauce ahead of time?
- Absolutely! Both the slaw and sauce can be made a day in advance.
- Can I bake the fish instead of frying?
- While frying gives the fish a crispy texture, you can bake it in the oven for a healthier option.
Conclusion:
These Baja fish tacos are a must-try for any seafood lover. With their vibrant flavors and easy preparation, they are sure to impress your family and friends. Give this recipe a try and enjoy a taste of Baja right in your own kitchen!”
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“Baja Fish Tacos (Grilled or Fried)
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Frying
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Baja Fish Tacos can be grilled or fried and are bursting with fresh flavors from the slaw and sauce. The crispy fish is perfectly seasoned and pairs wonderfully with the creamy slaw and tangy sauce, all wrapped in warm tortillas.
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 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
For the sauce:
- ½ cup mayo
- ½ cup sour cream
- ¼ cup cilantro
- ¼ cup ketchup or sriracha
- 1 tablespoon lime juice
- 2 teaspoon salt
- 1 teaspoon freshly ground black pepper
For the fish:
- 1 pound white fish (cod, snapper or halibut)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup all-purpose flour
For the 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, mix together red cabbage, green cabbage, tomato, onion, jalapenos, cilantro, sour cream, lime juice, salt, sugar, and black pepper. Refrigerate until ready to use.
- Make the sauce: In a blender, combine mayo, sour cream, cilantro, ketchup or sriracha, lime juice, salt, and black pepper. Blend until smooth and refrigerate.
- Cook the fish: Season fish with salt and pepper, then coat with flour. Dip in the wet batter and fry until golden brown and crispy.
- Assemble the tacos: Warm tortillas, add fish, top with slaw, drizzle with sauce, and garnish with cilantro and lime wedges.
Notes
- You can also grill the fish for a healthier option.
- Adjust the spiciness of the sauce by adding more or less sriracha.
- Feel free to customize the slaw with your favorite veggies.
Nutrition
- Serving Size: 1 taco
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg