Description
These Baja Fish Tacos feature crispy beer-battered white fish served in warm tortillas with a creamy cilantro-lime sauce and a refreshing crunchy cabbage slaw. Perfect for a vibrant, flavorful meal that’s easy to prepare and perfect for sharing.
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 (Crema)
- ½ cup mayonnaise
- 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
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 dredging)
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
- Make the Slaw: In a large mixing bowl, combine the finely sliced red and green cabbage, diced tomatoes, white onion, jalapenos, chopped cilantro, sour cream, lime juice, salt, sugar, and freshly ground black pepper. Toss thoroughly until everything is evenly coated. Cover the bowl and refrigerate the slaw until ready to serve to let the flavors meld.
- Make the Crema: In a blender or small food processor, blend together the mayonnaise, sour cream, cilantro, ketchup or sriracha, lime juice, salt, and freshly ground black pepper. Blend until the mixture is smooth and creamy. Set aside.
- Prep the Fish: Cut the white fish fillets into small, manageable pieces, sized to fit comfortably inside your tortillas. Season the fish pieces evenly with salt and freshly ground black pepper. Place 1 cup of all-purpose flour on a plate for dredging the fish.
- Prepare the Wet Batter: In a large bowl, whisk together 1½ cups all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and freshly ground black pepper. Crack in the egg and whisk well. Gradually pour in the beer or sparkling water while whisking continuously until a smooth, light, and fizzy batter forms. Add a little more liquid if needed to achieve a thin but coating consistency.
- Dredge the Fish: Dip each fish piece first into the plate of flour, coating all sides, then immediately into the wet batter, ensuring each piece is fully covered. Allow excess batter to drip off before proceeding to fry.
- Deep Fry the Fish: Heat vegetable oil in an extra deep skillet or pot over medium-high heat until it reaches about 350°F (175°C). Carefully add the coated fish pieces in batches, making sure not to overcrowd the pan. Fry each piece until golden brown and crispy, approximately 2 to 3 minutes per side. Once cooked, remove the fish and place it on a plate lined with paper towels to drain excess oil.
- Assemble the Tacos: Warm the tortillas in a skillet or on a griddle for about 30 seconds on each side until soft and hot. Spread a layer of crema on the tortilla, add a generous amount of cabbage slaw, then top with a crispy fish piece. Add more crema on top and garnish with freshly chopped cilantro. Serve with lime wedges on the side for squeezing over the tacos.
Notes
- Use fresh white fish like cod, snapper, or halibut for best flavor and texture.
- Beer in the batter adds lightness and crispiness, but sparkling water can be used as a non-alcoholic substitute.
- Adjust the heat of the slaw by adding more or fewer jalapenos based on preference.
- Make sure oil temperature stays around 350°F for perfect frying; too hot will burn the batter, too cool will make it soggy.
- For a gluten-free version, substitute flours and batter ingredients with gluten-free alternatives and check condiment labels.
- Leftover slaw and crema keep well refrigerated for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: Baja fish tacos, beer battered fish, crispy tacos, fish tacos recipe, Mexican fish tacos, cilantro lime sauce
