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Baja Fish Tacos

These Baja Fish Tacos combine delicious beer-battered, fried whitefish with the crunch of fresh slaw on a warm tortilla. Taco Tuesday will never be the same.
Course dinner
Cuisine Mexican
Keyword Baja Tacos Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Calories 641kcal
Author Ang Paris

Ingredients

Tacos

  • 2 pounds fresh or frozen firm whitefish such as tilapia, cod, or red snapper
  • 1 ½ cups all-purpose flour divided
  • ¼ cup cornstarch
  • 1 tablespoons paprika
  • 1 teaspoon baking powder
  • 1 cup beer **see notes
  • 1 large egg lightly beaten
  • Vegetable oil for frying
  • Tortillas
  • Red cabbage or cabbage slaw mix for serving
  • Avocados for serving
  • Salsa or Pico de Gallo for serving
  • Lime wedges for serving

Fish Sauce

  • 1 cup sour cream regular, light or Greek yogurt
  • 1 cup mayonnaise
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 2 tablespoons freshly squeezed lime juice
  • Sriracha or hot sauce to taste, optional

Instructions

To Make the Baja Tacos

  • Thaw fish if frozen, rinse and pat dry with paper towel.
    2 pounds fresh or frozen firm whitefish
  • To make batter, in a medium bowl, combine ¾ cup flour, cornstarch, paprika and baking powder.
    1 ½ cups all-purpose flour divided, ¼ cup cornstarch, 1 tablespoons paprika, 1 teaspoon baking powder
  • Add beer and egg and stir until batter is combined well, but slightly lumpy.
    1 cup beer, 1 large egg
  • Preheat oven to 200 degrees and place a sheet pan inside to warm.
  • In a large skillet, heat 1 inch of oil for frying to 375 degrees F.
    Vegetable oil
  • Add remaining ¾ cup flour to a shallow dish.
    1 ½ cups all-purpose flour divided
  • Dip fish in flour, shake off excess.
  • Dip into batter and fry, 4-5 pieces at a time, depending on the size of your skillet for 2-4 minutes or until crispy and golden.
  • Drain on a paper towel, place on a sheet pan in the oven to keep warm.
  • Fry remaining fish.
  • Serve 1-2 pieces of fish on tortillas with fish taco sauce and toppings of your choice.

To Make the Fish Sauce

  • Whisk together all ingredients in a medium bowl until well combined.
    1 cup sour cream, 1 cup mayonnaise, ½ teaspoon garlic powder, ½ teaspoon ground cumin, ⅛ teaspoon cayenne pepper, ¼ teaspoon salt, 2 tablespoons freshly squeezed lime juice, Sriracha
  • Store in a covered jar in the refrigerator.
  • Chill at least 2 hours before serving.
  • Serve with Fish Tacos along with other desired toppings.
    Red cabbage or cabbage slaw mix, Avocados, Salsa or Pico de Gallo, Lime wedges, Tortillas

Notes

You can substitute Sprite or Ginger Ale in place of beer

Nutrition

Calories: 641kcal | Carbohydrates: 33g | Protein: 36g | Fat: 39g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 458mg | Potassium: 679mg | Fiber: 1g | Sugar: 2g | Vitamin A: 899IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 3mg