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A delicious plate of Crispy Baja Fish Tacos: Your Best Ever

Crispy Baja Fish Tacos: Your Best Ever

These Crispy Baja Fish Tacos are the ultimate treat, featuring perfectly fried fish, a refreshing slaw, and a creamy sauce, all wrapped in a warm tortilla.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 tacos
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 450 g cod fillets Look for firm, flaky white fish that holds up well to frying.
  • 120 g all-purpose flour This is the foundational structure for that irresistible crunch.
  • 120 g cornstarch The secret weapon for extra crispiness.
  • 1 tsp baking powder Gives the batter a light, airy lift.
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 240 ml light beer Adds carbonation and subtle flavor.
  • 1 large egg Acts as a binder.
  • ml ml oil for frying vegetable oil For achieving the perfect deep-fried bliss.
  • 30 ml lime juice Freshly squeezed for the best flavor.
  • 100 g shredded cabbage Red and/or green.
  • 100 g carrots Shredded.
  • 240 g mayonnaise Creates a creamy base for the dressing.
  • 15 ml apple cider vinegar
  • 1 tsp hot sauce
  • 1 tsp honey To balance acidity.
  • 240 g sour cream The creamy foundation.
  • 120 g mayonnaise For silkiness.
  • 30 ml lime juice
  • 1 small jalapeño pepper Finely minced.
  • 2 tbl cilantro Optional.
  • 1 tbl capers
  • 0.5 tsp ground cayenne pepper
  • 0.5 tsp dried oregano
  • 0.5 tsp ground cumin
  • 0.5 tsp dried dill weed
  • 0.5 tsp salt
  • 8 small tortillas For serving.
  • optional toppings Such as pickled red onions, extra jalapeños, or cotija cheese.

Method
 

  1. Prepare the Slaw: Whisk together lime juice, mayo, vinegar, hot sauce, honey, and salt. Toss in cabbage and carrots until well coated. Refrigerate to let flavors meld.
  2. Mix the Crema: Combine sour cream, mayo, lime juice, minced jalapeño, optional cilantro, capers, cayenne, oregano, cumin, dill weed, and salt. Stir until smooth and chill.
  3. Whisk the Batter: Combine all dry batter ingredients. Gradually add egg and beer, whisking until a thick, pourable batter forms.
  4. Fry the Fish: Pat cod dry and heat oil to 350°F. Dip fish in batter, letting excess drip off, then fry for 3-4 minutes per side until golden and crispy. Drain on paper towels.
  5. Assemble Tacos: Warm tortillas, then fill with fried fish, slaw, and a drizzle of crema. Add optional toppings for extra flair.

Notes

These tacos are perfect for a gathering; serve with lime wedges and your favorite hot sauce for an extra kick!