Description

Baja fish tacos are a coastal favorite, featuring crispy battered white fish tucked into warm corn tortillas and topped with a zesty slaw, creamy sauce, and fresh lime. Light, flavorful, and perfect for casual weeknight dinners or taco nights, these tacos deliver a delicious crunch with every bite.

Ingredients

For the Fish and Batter

1 lb white fish fillets (such as cod or halibut), cut into strips
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cold sparkling water
Vegetable oil for frying (about 2 inches deep)

For the Slaw

2 cups shredded green cabbage
1/4 cup chopped cilantro
1/4 cup thinly sliced red onion
1 jalapeño, thinly sliced (optional)
Juice of 1 lime
Pinch of salt

For the Creamy Sauce

1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon lime juice
1 teaspoon hot sauce
Salt to taste

To Serve

8 small corn tortillas
Extra lime wedges (optional)

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Instructions

Prepare the batter: In a bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, salt, and black pepper until well combined. Gradually stir in the cold sparkling water until the batter is smooth and free of lumps.
Heat the oil: Pour about 2 inches of vegetable oil into a deep skillet or pot and heat it to 350°F (175°C). Use a thermometer to ensure the correct frying temperature.
Fry the fish: Dip the fish strips into the prepared batter, allowing excess batter to drip back into the bowl. Carefully lower the coated fish strips into the hot oil. Fry in batches to avoid overcrowding, cooking each batch for 3 to 4 minutes or until the fish is golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Make the slaw: In a separate bowl, combine shredded green cabbage, chopped cilantro, thinly sliced red onion, sliced jalapeño (if using), lime juice, and a pinch of salt. Toss thoroughly to evenly coat the vegetables in lime juice and seasoning.
Prepare the creamy sauce: In another bowl, mix together sour cream, mayonnaise, lime juice, hot sauce, and salt to taste until smooth and well blended.
Warm the tortillas: Heat the corn tortillas in a skillet over medium heat or microwave them wrapped in a damp paper towel until warm and pliable.
Assemble the tacos: Place a few pieces of the fried fish on each warm tortilla. Top with a generous portion of the slaw and drizzle with the creamy sauce. Serve immediately with extra lime wedges on the side for squeezing.

Notes

To lighten the dish, you can grill or pan-sear the fish instead of frying to reduce oil usage.
Add avocado slices or mango salsa for a tropical twist that complements the flavors.
The batter is best used cold, so keep it chilled until ready to use for the crispiest results.
Maintain oil temperature at 350°F to ensure the fish cooks evenly and doesn’t absorb excess oil.
If you prefer, substitute mayonnaise with Greek yogurt in the creamy sauce for a lighter option.