Baja Fish Tacos Recipe Easy: Crispy, Flavor-Packed, and Delicious
A quick and easy Baja fish tacos recipe with golden crispy fish, fresh cabbage slaw, creamy lime-cilantro sauce, and vibrant toppingsperfect for weeknight dinners or casual gatherings.
Equipment
- 1 Large skillet or frying pan
- 1 Mixing bowl
- 1 Cutting board
- 1 Sharp knife
- 1 Tongs
- 1 Paper towels (for draining fish)
- 1 Measuring spoons
- 1 Serving platter or taco holder
Ingredients
- 1 lb white fish fillets cod, tilapia, or mahi-mahi
- ½ cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ cup cold sparkling water
- Vegetable oil for frying
- 8 small corn tortillas
- 2 cups shredded cabbage green or purple
- ½ cup red onion thinly sliced
- 2 tablespoons fresh cilantro chopped
- ½ cup mayonnaise
- 1 lime juiced
- 1 teaspoon hot sauce optional
- Lime wedges for garnish
Instructions
- In a mixing bowl, combine flour, cornmeal, baking powder, salt, pepper, and paprika.
- Gradually whisk in cold sparkling water to make a smooth batter.
- Heat vegetable oil in a large skillet over medium-high heat.
- Dip fish fillets into the batter, letting excess drip off, and carefully fry until golden brown and crispy, about 3-4 minutes per side.
- Drain fried fish on paper towels.
- In a small bowl, mix mayonnaise, lime juice, and hot sauce (if using) to make a creamy sauce.
- Warm corn tortillas in a skillet or oven.
- Assemble tacos: place crispy fish on each tortilla, top with cabbage, red onion, cilantro, and drizzle with creamy lime-cilantro sauce.
- Serve immediately with lime wedges.
Notes
- For extra crunch, double-fry the fish fillets.
- You can substitute Greek yogurt for mayonnaise in the sauce for a lighter option.
- Serve immediately for best texture and flavor.
- Perfect for meal prep assemble tacos just before serving.
- Add avocado slices or pickled jalapeños for extra flavor.