Description
Simple recipe for authentic Baja-style fish tacos with crispy fish and creamy slaw.
Ingredients
Scale
- 1 pound white fish fillets (cod or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup cold beer or club soda
- Vegetable oil for frying
- 12 small corn or flour tortillas
- 1 cup shredded cabbage
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
Instructions
- Cut fish into 1-inch wide strips.
- In a medium bowl, whisk together flour, salt, pepper, and paprika.
- Slowly whisk in the cold beer or club soda until a thin batter forms. Do not overmix.
- Heat about 1 inch of vegetable oil in a deep skillet to 375°F (190°C).
- Dip fish strips into the batter, letting excess drip off.
- Carefully place battered fish into the hot oil. Fry for 3-4 minutes per side until golden brown and cooked through.
- Remove fish and place on a paper towel-lined plate to drain.
- In a small bowl, mix mayonnaise, lime juice, and hot sauce (if using) for the sauce.
- Warm tortillas.
- Assemble tacos: place fish in a tortilla, top with shredded cabbage, and drizzle with the sauce.
Notes
- Use a neutral oil like canola or vegetable for frying.
- For extra crispiness, chill the batter for 15 minutes before using.
- Serve immediately for best texture.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 450
- Sugar: 4
- Sodium: 550
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 25
- Cholesterol: 60
Keywords: fish tacos, Baja style, fried fish, Mexican food, easy tacos