These Easy Baja Fish Tacos are a tasty treat! With crispy fish, crunchy cabbage, and a zesty sauce, they’re full of flavor and fun. Perfect for a quick weeknight dinner!
Who knew tacos could be so simple and delicious? I love piling on the toppings, and let’s be real—who can resist a crunchy taco? 🌮 I could eat these every day!
Making them is a breeze too! Just fry the fish, toss on some veggies, and drizzle that sauce. Quick, easy, and oh-so-good—what’s not to love?
Key Ingredients & Substitutions
White Fish: Cod and tilapia are great for these tacos because they have a mild flavor and flaky texture. If you’re looking for a substitute, try mahi-mahi or any firm white fish like haddock or halibut for something slightly different.
Flour: All-purpose flour works well for the batter, but you can use gluten-free flour if needed. Some like to experiment with a mix of corn flour for added flavor and texture. It can make the batter a bit crunchier!
Beer: The beer gives the batter a light texture, but sparkling water is a perfect substitute if you want to avoid alcohol. I sometimes use a light lager for a more nuanced flavor.
Tortillas: Corn tortillas are traditional, but flour tortillas can also work nicely depending on your taste. I enjoy using corn tortillas for their authentic taste and texture.
Fresh Vegetables: Cabbage adds crunch, and cilantro brings brightness. If you’re not a fan of these, you can use shredded lettuce instead of cabbage and parsley instead of cilantro for a different flavor.
How Do I Get the Batter Just Right for Frying?
The batter is key to crispy fish tacos, and you want it to be light and airy. Start by mixing your dry ingredients thoroughly before adding the beer. This breaks up clumps and helps the batter to stick well. Here’s how to do it:
- Mix flour and spices in one bowl. Make sure it’s blended well.
- Gradually whisk in the beer or sparkling water until you reach a smooth consistency. It should be a little thicker than pancake batter.
- Let it sit for a few minutes—this allows the bubbles in the beer to start working their magic, helping your fish fry up crispier.
When frying, make sure the oil is hot enough before adding the fish; this prevents the batter from soaking up too much oil. A deep-fry thermometer can help if you have one. The ideal frying temperature is around 350°F (175°C).
Easy Baja Fish Tacos
Ingredients You’ll Need:
For the Fish:
- 1 pound white fish fillets (like cod or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup beer (or sparkling water)
- Vegetable oil (for frying)
For Assembling the Tacos:
- 8 small corn or flour tortillas
- 1 cup green cabbage, finely shredded
- ½ cup fresh cilantro, chopped
- ½ cup radishes, thinly sliced
- ½ cup sour cream or Mexican crema
- Lime wedges (for serving)
- Extra toppings (like avocado slices or salsa) if desired
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the ingredients, plus around 20-25 minutes for cooking the fish. In total, you should expect to spend about 40-45 minutes from start to finish. It’s a quick and delicious meal perfect for any day of the week!
Step-by-Step Instructions:
1. Prepare the Batter:
In a large bowl, combine the flour, chili powder, cumin, garlic powder, salt, and black pepper. Whisk them together until everything is well mixed. This will be the base for your crispy fish batter.
2. Make the Batter Smooth:
Gradually pour in the beer (or sparkling water) while whisking the flour mixture. Keep whisking until the batter is smooth and slightly thick. Set this aside for a moment while you heat the oil.
3. Heat the Oil:
In a deep skillet, heat about 1-2 inches of vegetable oil over medium-high heat. It’s ready when it shimmers and is hot but not smoking. Be careful with the hot oil!
4. Fry the Fish:
Dip each fish fillet into the batter, making sure to allow any excess batter to drip off. Carefully place the fillet into the hot oil. Fry each side for about 3-4 minutes, or until golden brown and cooked through. Once done, remove the fish and let it drain on paper towels to absorb any extra oil.
5. Warm the Tortillas:
While the fish is frying, warm the tortillas in a dry skillet or in the microwave until they are pliable. This step ensures your tortillas will hold everything nicely without breaking.
6. Assemble Your Tacos:
Take a warm tortilla and place a piece of fried fish in the center. Top it off with shredded cabbage, chopped cilantro, and sliced radishes. Drizzle with sour cream or crema for a creamy finish. Make as many as you like!
7. Serve and Enjoy!
Serve your tacos warm with lime wedges on the side. Squeeze some fresh lime juice on top and add any extra toppings like avocado or salsa if you wish. Enjoy your delightful Baja fish tacos!
Can I Use a Different Type of Fish?
Absolutely! While cod and tilapia are great options, you can use any mild white fish like haddock, mahi-mahi, or even halibut. Just ensure the fish is fresh and melts in your mouth once cooked!
What If I Don’t Have Beer or Sparkling Water?
No worries! You can substitute the beer with club soda or any carbonated beverage you have on hand. If you prefer non-fizzy options, try using a light broth or even milk, but the texture might be slightly different.
How to Store Leftover Fish Tacos?
To store leftovers, keep the fish and toppings separately in airtight containers in the fridge. The fried fish can last about 2 days, while the toppings are best used within a day for fresh taste. Reheat the fish in an oven to maintain crispiness.
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter in advance! Just store it in the fridge for up to 2 hours before you plan to fry the fish. If it thickens, simply whisk in a tablespoon or two of extra beer or sparkling water to loosen it up!
