Baja Fish Tacos

Original Post: https://www.evolvingtable.com/baja-fish-tacos/

5 from 4 votes

It's surprisingly easy to make Baja Fish Tacos at home, and they taste like they're straight from California! Fish is tossed in a seasoned beer batter then lightly fried until golden and topped off with a crunchy slaw and cool lime crema sauce.

Prep Time30

Cook Time15

Total Time45

Course: Dinner

Cuisine: Mexican

Servings: servings

Author: London Brazil

Ingredients

Baja Fish:

1 ½ pounds white fish cod, tilapia, or bass
1 cup flour all purpose or gluten-free
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
1 ½ teaspoons salt
¼ teaspoon pepper
1 cup Mexican beer Dos Equis or another light beer
½ cup oil divided, peanut or vegetable

Fish Taco Slaw:

14 ounces bag coleslaw mix
¼ cup cilantro finely chopped
¼ cup red onion thinly sliced
1 lime juice
1-2 jalapeños finely chopped, optional
½ teaspoon salt to taste

Lime Crema:

½ cup Mexican crema or sour cream
1 tablespoon lime juice
½ teaspoon grated lime zest
⅛-¼ teaspoon salt
Serving:
12 Corn tortillas
2 avocados cut into slices

Get Recipe Ingredients

Instructions

Dab the fish with a paper towel to remove any excess moisture on the surface. Cut the fish into 3-inch long by 1-inch thick strips. Set aside while preparing the batter.
1 ½ pounds white fish
Mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt and black pepper in a large bowl. Pour in the beer and whisk until everything is combined.
1 cup flour, 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cayenne pepper, 1 ½ teaspoons salt, ¼ teaspoon pepper, 1 cup Mexican beer
Add the fish strips to the batter and toss until they’re well coated.
Add ¼-⅓ cup of oil to a large cast-iron or non-stick skillet over medium heat. You want enough oil to completely cover the bottom of the skillet.
Using tongs, remove a fish strip from the batter, making sure every side is coated, and carefully add it to the hot oil. Add more strips to the skillet in a single layer, with at least ½-1 inch of space between each one. Cook the fish for 2-3 minutes per side, or until the crust is golden and crispy and the fish flakes easily with a fork. When flipping the fish, use a spatula to ensure the crust doesn’t stick to the bottom of the skillet.
Once cooked, remove the fish from the skillet and place on a paper towel-lined plate to let drain. Add another tablespoon or two of oil to the skillet and continue cooking the remaining strips. You may have to cook the fish in 2-3 batches, depending on the size of the skillet.
While the fish is cooking, add all of the Fish Taco Slaw ingredients to a large bowl. Toss until they’re well combined and set aside until ready to use.
14 ounces bag coleslaw mix, ¼ cup cilantro, ¼ cup red onion, 1 lime, 1-2 jalapeños, ½ teaspoon salt
Whisk together the lime crema in a medium-sized bowl until combined. Store in the refrigerator until ready to use.
½ cup Mexican crema, 1 tablespoon lime juice, ½ teaspoon grated lime zest, ⅛-¼ teaspoon salt
To Serve: Toast the corn tortillas over medium heat in a clean skillet for a minute or so per side. Add the fish, slaw, sliced avocados, and sauce to each tortilla. Enjoy!
12 Corn tortillas, 2 avocados

Video

Notes

Nutrition facts calculated with corn tortillas, avocado slices, and only 3/4 of the batter being used.

Meal Prep and Storage

How to prep ahead of time: The fish slaw can be made 30 minutes ahead of time. But, the lime crema is even better when made the day before.

How to store: Keep the fish, slaw, and cream sauce in separate containers in the refrigerator. The fish will last for up to 3-4 days, crema for a week, and the slaw for 3-4 days. However the slaw will lose its crispness after a day or two.

How to freeze: Arrange leftover fish in a single layer and freeze for 3-4 hours, then store in a freezer safe Ziploc bag for up to 3-4 months

How to reheat: You can use a 350° oven or air fryer to warm the fish back up until heated through.

Nutrition