Baja Fish Tacos (Printable Version)

Golden fried white fish paired with crunchy cabbage and creamy lime crema in warm tortillas.

# What You Need:

→ For the Fish

01 - 1 pound firm white fish fillets (e.g., cod, halibut), cut into 1-inch strips
02 - 1 cup all-purpose flour
03 - 1/4 cup cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon paprika
08 - 1/2 teaspoon ground black pepper
09 - 1 cup cold sparkling water
10 - Vegetable oil, for frying

→ For the Creamy Lime Sauce

11 - 1/2 cup mayonnaise
12 - 1/4 cup sour cream
13 - 1 clove garlic, finely minced
14 - 2 tablespoons fresh lime juice (about 1 lime)
15 - 1 teaspoon lime zest
16 - 1 teaspoon hot sauce (optional)
17 - Salt and pepper, to taste

→ For the Toppings

18 - 2 cups finely shredded green cabbage
19 - 1/2 cup finely chopped fresh cilantro
20 - 1 small red onion, thinly sliced
21 - 1 to 2 ripe avocados, sliced
22 - 8 small corn tortillas (6-inch)
23 - Lime wedges, for serving

# How To Make:

01 - In a small bowl, combine mayonnaise, sour cream, minced garlic, lime juice, lime zest, and hot sauce. Season with salt and pepper. Chill until needed.
02 - In a large bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, paprika, and black pepper. Gradually whisk in cold sparkling water until batter is smooth.
03 - Pour about 1 inch of vegetable oil into a deep skillet or Dutch oven and heat over medium-high until it reaches 350°F.
04 - Pat fish dry and lightly coat each piece with flour. Dip into the batter, allowing excess to drip off.
05 - Cook fish in batches in the hot oil, turning occasionally, until golden and crisp, about 3 to 4 minutes per batch. Drain on a wire rack or paper towels.
06 - Heat corn tortillas in a dry skillet or oven until pliable and warm.
07 - Place several pieces of fried fish on each tortilla. Top with cabbage, cilantro, red onion, and avocado slices. Drizzle with creamy lime sauce and serve with lime wedges.

# Expert Suggestions:

01 -
  • The sparkling water trick creates a batter so crispy it stays crunchy even after you've loaded it with toppings and sauce.
  • Everything comes together in under an hour, yet tastes like you've been planning it all week.
  • It's the kind of meal that makes people forget they're eating at a weeknight dinner table instead of beachside.
02 -
  • Room-temperature fish will lower your oil temperature and give you greasy results—pat it dry and let it come to cool-room temperature for about 10 minutes before battering.
  • Don't skip the sparkling water; regular water makes a decent batter, but sparkling water is the difference between good and unforgettable.
  • The crema can be made up to two days ahead, but fresh lime zest added just before serving makes a noticeable difference in brightness.
03 -
  • If your batter seems to be browning too fast while the fish is still translucent, lower your heat slightly—350°F is perfect, but every stove is different, so adjust based on what you see happening.
  • Make a double batch of crema and save it in the fridge; it's equally delicious on grilled fish, roasted vegetables, or even as a dip for crispy chips.
  • For a lighter version without the deep fry, brush battered fish with a light coating of oil and bake at 425°F on a lined tray for about 12 minutes until crispy on the outside and cooked through.
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