This Baja Fish taco recipe, inspired by Mexico's Baja Peninsula cuisine, is a blend of crispy battered fish, tangy slaw, and a spicy sauce, all in a warm tortilla.
These Baja Fish Tacos are simple to make yet delicious and will make you come back for seconds.
Jump to:
How to Make Baja Fish Tacos
Note: The full instructions are provided in the recipe card below.
In a medium bowl, add the cabbage, red onion, cilantro, jalapenos, vinegar, oil, salt, ground black pepper, and mayonnaise, and toss well to combine and set aside.
Warm the tortillas in a skillet over medium-low heat or wrap them in a damp cloth and microwave for 25 seconds. Wrap in a clean kitchen towel or aluminum foil to keep warm.
In a large bowl, add Tilapia and season with old bay seasoning, ground black pepper, and cayenne pepper, and toss well to combine. Set aside. Whisk together the self-raising flour, cayenne pepper, black pepper, and old bay seasoning in a shallow dish. Set aside
How to Make The Beer Batter
Whisk together the self-raising flour, old bay seasoning, ground black pepper, sugar, salt, baking powder, and cayenne pepper in a medium bowl. Gradually add the beer, whisking only until the batter binds together and is smooth.
Be careful not to over-mix. Then, whisk the egg whites until stiff peaks and fold them into the batter. Set aside.
How to Fry the Fish
In a medium skillet, over medium heat, add enough oil to reach a depth of ½ inch. Heat the oil until a thermometer registers 350 degrees F.
Working in batches to not crowd the pan, dredge the fish with the flour mixture, knock off excess flour, then drop into the batter and coat completely on both sides.
Let the excess batter drip off, then fry the fish in the hot oil until golden and crispy, about 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain.
How to Assemble
Lay one to two pieces of fish inside each tortilla and top cabbage slaw, then finish with a drizzle of Lime Crema. Serve the Baja Fish Tacos with lime wedges, if desired.
Notes:
If you want a spicy sauce for the Baja Fish Tacos, try this delicious and customizable Chipotle Mayo: In a blender or mini food processor, add ¾ cup mayonnaise, the juice from 1 lime, 3 to 4 chipotle in adobo sauce, plus 1 tablespoon of its sauce and 1 fresh garlic and blend until smooth. Use at once or cover and refrigerate for up to 1 week.
Related Recipes:
- Empanadas de Carne Molida al Horno
- Easy Bife Kyoga
- Beef Stew with Carrots and Sweet Potatoes
- Creamy Fish Stew
- Milanesa de Carne
- Fish Milanese
📖 Recipe
Easy Make Baja Fish Tacos
Ingredients
- 48 oz (3 pounds) skinless tilapia fillets, cut into 1-inch wide x 4-inch long strips
- 11.1 g (1 tablespoon) old bay seasoning
- 0.5 g (¼ teaspoon) cayenne pepper
- 0.5 g (¼ teaspoon) ground black pepper
For the Cabbage Slaw:
- 1 small red cabbage , shredded
- 1 medium onion , cut in half and thinly sliced
- 1 bunch of cilantro , chopped
- 3 tablespoons rice vinegar
- 4 teaspoons olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- ½ cup mayonnaise
- 2 jalapenos , seeded or unseeded, chopped
- Juice from 2 large limes or lemons
For the Beer Batter:
- 300 g (2 cups) of self-raising flour
- 7.5 g (2 teaspoons) baking powder
- 2.0 g (½ teaspoon) ground black pepper
- 2.0 g (½ teaspoon) cayenne pepper
- 4 g (1 teaspoon) sugar
- 2 cups Light Beer or Lager
- 2 medium egg white
For the Coating:
- 150 g (1 cup) self-raising Flour
- 9.5 g (1 tablespoon) old bay seasoning
- 0.5 g (¼ teaspoon) cayenne pepper
- 0.5 g (¼ teaspoon) ground black pepper
Additional:
- 24 (6-inch) soft corn tortillas, warmed
- 2 Lime wedges , for serving
- Canola or vegetable oil for frying
Instructions
- For the Cabbage Slaw: In a medium bowl, add the cabbage, red onion, cilantro, jalapenos, vinegar, oil, salt, ground black pepper, and mayonnaise, and toss well to combine and set aside.
- To Warm the Corn Tortilla: Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave for 25 seconds. Wrap in a clean kitchen towel or aluminum foil to keep warm.
- To Season the Fish: In a large bowl, add Tilapia and season with old bay seasoning, ground black pepper, and cayenne pepper, and toss well to combine. Set aside.
- To Coat the Fish: In a shallow dish, whisk together the self-raising flour, cayenne pepper, black pepper, and old bay seasoning. Set aside
How to Make The Beer Batter
- In a medium bowl, whisk together the self-raising flour, old bay seasoning, ground black pepper, sugar, salt, baking powder, and cayenne pepper. Gradually add the beer, whisking only until the batter binds together and is smooth. Be careful not to over-mix. Then, whisk the egg whites until stiff peaks and fold them into the batter. Set aside.
How to Fry the Fish
- In a medium skillet, over medium heat, add enough oil to reach a depth of ½-inch. Heat the oil until a thermometer registers 350 degrees F. Working in batches to not crowd the pan, dredge the fish with the flour mixture, knock off excess flour, then drop into the batter and coat completely on both sides.
- Let the excess batter drip off, then fry the fish in the hot oil until golden and crispy, about 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain.
How to Assemble
- Lay one to two pieces of fish inside each tortilla and top cabbage slaw, then finish with a drizzle of Lime Crema. Serve the Baja Fish Tacos with lime wedges, if desired.
Notes
- To store: Wrap the fish and tortillas in foil or plastic wrap and store them in the refrigerator for up to 2 days. Store the toppings separately, as they may become soggy if stored with the fish and tortillas.
- To reheat fish: Place the fish in a 350°F oven for 10-15 minutes or until heated. Alternatively, you can reheat the fish in a pan over medium heat, flipping once, until heated.
- To reheat tortillas: Wrap the tortillas in foil and heat in a 350°F oven for 5-10 minutes or until warm and soft.
- To reheat toppings: Reheat the toppings in a pan over medium heat or microwave until heated.
- If you want a spicy sauce for the Baja Fish Tacos, try this delicious and customizable Chipotle Mayo: In a blender or mini food processor, add ¾ cup mayonnaise, the juice from 1 lime, 3 to 4 chipotle in adobo sauce, plus 1 tablespoon of its sauce and 1 fresh garlic and blend until smooth. Use at once or cover and refrigerate for up to 1 week.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
