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Crispy Baja-Style Fish Tacos

These crispy Baja-style fish tacos offer a delightful crunch with a fresh, bright finish, perfect for easy weeknight dinners or casual gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 130
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1 lb white fish fillets (such as cod or tilapia), cut into strips Choose firm fillets for best results.
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1 cup cold beer or sparkling water Swap for sparkling water for a non-alcoholic option.
  • vegetable oil for frying Heat to 375°F for frying.
For the Tacos
  • 8 small corn tortillas Can substitute flour tortillas if needed.
  • 2 cups shredded green cabbage Red cabbage can be used for variety.
  • 1/2 cup mayonnaise Can be replaced with plain Greek yogurt.
  • 2 tbsp fresh lime juice
  • 1 tsp hot sauce
  • 1/4 cup fresh cilantro, chopped For garnish.
  • lime wedges for serving

Method
 

Make the Batter
  1. In a large bowl, whisk together the flour, baking powder, garlic powder, and salt.
  2. Slowly whisk in the cold beer or sparkling water until you have a smooth batter.
Heat the Oil and Prep the Fish
  1. Heat about 1 inch of vegetable oil in a deep skillet to 375°F.
  2. Pat the fish strips dry with paper towels to help the batter stick.
Fry the Fish
  1. Dip each fish strip into the batter and let the extra drip off.
  2. Fry the fish in batches for 3 to 4 minutes, turning once until golden brown and cooked through to 145°F internal temperature.
  3. Move them to a paper-towel-lined plate to drain excess oil.
Make the Crema
  1. In a small bowl, whisk together the mayonnaise, lime juice, and hot sauce to create a simple lime crema.
Warm the Tortillas and Build the Tacos
  1. Warm the tortillas briefly in a dry skillet, about 20 seconds per side.
  2. Fill each tortilla with shredded cabbage, a piece of crispy fish, and a drizzle of lime crema.
  3. Finish with fresh cilantro and serve right away with lime wedges.

Notes

This dish best enjoyed fresh. Store leftovers separately to maintain texture.