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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
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
Calories
641
kcal
Author
Ang Paris
Equipment
Whisk
Measuring Spoons
Dry Measuring Cups
Skillet
Medium Mixing Bowl
Sheet pan
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
⅛
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:
641
kcal
|
Carbohydrates:
33
g
|
Protein:
36
g
|
Fat:
39
g
|
Saturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
138
mg
|
Sodium:
458
mg
|
Potassium:
679
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
899
IU
|
Vitamin C:
2
mg
|
Calcium:
105
mg
|
Iron:
3
mg