Fish Tacos Baja Style

Dive into the vibrant flavors of coastal Mexico with these irresistible Fish Tacos Baja Style! Featuring crispy beer-battered white fish fillets paired with a zesty cabbage slaw and a creamy, slightly spicy Baja sauce, this recipe delivers a perfect blend of crunch, tang, and richness. Each golden, flaky fish piece is nestled in warm, freshly charred corn tortillas, creating a taco experience that’s both authentic and mouthwatering. Fresh lime wedges and a sprinkle of chopped cilantro add a burst of freshness to every bite. Ready in just 40 minutes, these crowd-pleasers are ideal for quick weeknight dinners or lively gatherings. Perfect keywords: crispy fish tacos, Baja-style tacos, beer batter recipe, authentic Mexican tacos.

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound White fish fillets (cod, halibut, or tilapia)
• 1 cup All-purpose flour
• 1 tablespoon Cornstarch
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Garlic powder
• 1 cup Cold beer
• 2 cups Vegetable oil (for frying)
• 8 pieces Corn tortillas
• 2 cups Shredded green cabbage
• 1 cup Shredded purple cabbage
• 2 tablespoons Fresh lime juice
• 0.5 cup Mayonnaise
• 0.25 cup Sour cream
• 1 teaspoon Hot sauce
• 0.5 teaspoon Salt (for slaw and sauce)
• 0.25 teaspoon Ground black pepper (for slaw and sauce)
• 2 tablespoons Fresh cilantro (chopped)
• 4 pieces Lime wedges (for serving)

Directions

Step 1

1. Prepare the fish: Pat the white fish fillets dry and cut them into strips about 1 inch wide.

Step 2

2. Whisk batter: In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and cold beer until smooth. Let the batter rest for 10 minutes.

Step 3

3. Prep slaw: In a large mixing bowl, combine the green cabbage, purple cabbage, lime juice, and a pinch of salt and pepper. Toss well and set aside to let the flavors meld.

Step 4

4. Make Baja sauce: In a small bowl, whisk together the mayonnaise, sour cream, hot sauce, lime juice, salt, and black pepper. Adjust seasoning to taste and refrigerate until ready to use.

Step 5

5. Heat oil: In a large deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Step 6

6. Fry the fish: Dip the fish strips into the batter, ensuring each piece is fully coated. Carefully place a few strips at a time into the hot oil and fry until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with all strips.

Step 7

7. Warm tortillas: Heat the corn tortillas on a dry skillet or directly over a gas flame until lightly charred and pliable.

Step 8

8. Assemble tacos: Place a piece of fried fish in each tortilla. Top with the cabbage slaw, a drizzle of Baja sauce, and sprinkle with chopped cilantro.

Step 9

9. Serve: Serve the tacos immediately with lime wedges on the side for squeezing.

Nutrition Facts

Serving size	2119.6 grams (2119.6g)

Amount per serving	% Daily Value*
Calories	6955

Total Fat 588.00g	754%
Saturated Fat 85.80g	429%
Polyunsaturated Fat NaNg
Cholesterol 373mg	124%
Sodium 4747mg	206%
Total Carbohydrate 327.90g	119%
Dietary Fiber 34.30g	122%
Total Sugars 14.50g
Protein 132.50g	265%

Vitamin D 907IU	4536%
Calcium 497mg	38%
Iron 14mg	75%
Potassium 2589mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.2%

Protein: 7.4%

Carbs: 18.4%