Baja Fish Tacos
Crunchy, vibrant and delicious baja fish tacos with a cabbage slaw and flavorful crema sauce.
Ingredients
For the slaw:
- ½ cup red cabbage finely sliced
- ½ cup green cabbage finely sliced
- ½ cup tomato diced
- ½ cup white onion diced
- 2 small jalapenos diced
- ¼ cup fresh cilantro chopped plus more for garnish
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 2 teaspoons salt
- 1 teaspoon sugar
- ½ teaspoon freshly ground black pepper
For the sauce:
- ½ cup mayo
- ½ cup sour cream
- ¼ cup cilantro
- ¼ cup ketchup or sriracha
- 1 tablespoon lime juice
- 2 teaspoon salt
- 1 teaspoon freshly ground black pepper
For the fish:
- 1 pound white fish (cod, snapper or halibut is my favorite)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup all-purpose flour
For the wet batter:
- 1½ cup all-purpose flour
- ¼ cup cornstarch
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 large egg
- 14 ounces beer (or unflavored sparkling water)
Other:
- Vegetable oil for frying
- Tortillas for serving
- Lime wedges for serving
Instructions
Make the slaw:
- In a large mixing bowl, combine the cabbage, tomatoes, onions, jalapenos cilantro, sour cream, lime juice, salt, sugar, and pepper. Toss everything together until evenly coated. Cover and refrigerate the slaw.
Make the crema:
- In a blender or small food processor, blend together the mayo, sour cream, cilantro, ketchup, lime juice, salt and pepper. Blend until smooth.
Prep the fish:
- Cut the fish fillets into small, manageable pieces (small enough to fit inside your tortillas.) Season the fish with salt and pepper.
- Add the flour for the fish (1 cup) to a plate. Set aside.
Prepare the wet batter:
- In a large bowl, whisk together the flour for the wet better (1 1/2 cup), cornstarch, paprika, garlic powder, onion powder, salt, and pepper. Whisk in the egg. Slowly pour in the beer or sparkling water and stir until a smooth, fizzy batter forms. Add more liquid if you need it. Your batter should be light.
Dredge the fish:
- Then dip each piece of fish into the flour and then into the wet batter, ensuring it's fully coated all over. Allow any excess batter to drip off before frying the fish in the hot oil.
Deep fry the fish:
- Heat vegetable oil in an extra deep skillet or pot over medium-high heat. Once the oil is hot (350°F), carefully add the coated fish pieces, ensuring the pan is not overcrowded. Fry until golden brown and crispy, about 2 to 3 minutes per side. Transfer the cooked fish to a plate lined with paper towels to drain excess oil.
Assemble the tacos:
- Warm the tortillas in a skillet or on a griddle for about 30 seconds on each side until they are soft and hot.
- Take a warm tortilla and layer it with the crema and shredded cabbage. Top with a piece of crispy fish and then add more crema. Garnish with freshly chopped cilantro.
Notes
To grill: If you want to lighten up this dish, you can grill the fish instead of deep frying. Skip the wet and dry batter - simply season the fish with the salt, pepper, and a squeeze of lime juice before grilling until cooked through.
Storage: Store leftover fried fish separately from the slaw and sauce. Reheat the fried fish in the oven to ensure crispiness.
Nutrition
Calories: 385kcal