Description
These Baja Fish Tacos feature crispy, golden-fried white fish served on warm corn tortillas topped with fresh cabbage, cilantro, creamy lime sauce, red onion, and avocado. Perfectly balanced with a hint of spice and zesty lime, this easy-to-make recipe brings the vibrant flavors of Baja California to your plate.
Ingredients
Scale
Fish and Coating
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 cup cornmeal
- 1/2 cup buttermilk
- 1 large egg
Assembly and Toppings
- 8 small corn tortillas
- 1 tablespoon vegetable oil
- 1 cup shredded cabbage
- 1/2 cup fresh cilantro, chopped
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 tablespoon mayonnaise
- 1/2 teaspoon hot sauce
- 1 lime, cut into wedges
- 1/2 small red onion, thinly sliced
- 1/2 avocado, sliced
Instructions
- Prepare the Fish: Rinse the white fish fillets under cold water and pat dry. Cut the fish into bite-sized pieces approximately 2-3 inches long to ensure even frying.
- Mix Dry Ingredients: In a shallow bowl, whisk together the all-purpose flour, salt, black pepper, paprika, garlic powder, and cayenne pepper until evenly combined.
- Prepare Wet Mixture: In a separate shallow bowl, whisk the buttermilk and egg together thoroughly, creating a smooth mixture.
- Prepare Cornmeal: Place cornmeal in a third shallow bowl for the final coating stage.
- Coat the Fish: Dip each piece of fish first into the flour mixture, coating well. Next, dip it into the buttermilk and egg mixture, letting excess drip off. Finally, dredge the fish in cornmeal, pressing gently to adhere a crispy layer.
- Heat Oil: Warm the vegetable oil in a large skillet over medium-high heat. To test readiness, sprinkle a pinch of flour into the oil; it should sizzle immediately.
- Fry the Fish: Fry the coated fish pieces in batches without overcrowding for 2-3 minutes per side until golden brown and crisp. Remove with a slotted spoon and place on paper towels to drain excess oil.
- Warm Tortillas: Heat corn tortillas by either warming them in a dry skillet over medium heat for about 30 seconds each side or microwaving wrapped in a damp paper towel for 20-30 seconds.
- Make the Sauce: In a small bowl, combine sour cream, lime juice, mayonnaise, and hot sauce. Stir until smooth and creamy.
- Assemble Tacos – Step 1: Place a warm tortilla on a plate and add several pieces of fried fish in the center.
- Assemble Tacos – Step 2: Top the fish evenly with shredded cabbage.
- Assemble Tacos – Step 3: Sprinkle chopped fresh cilantro over the cabbage.
- Assemble Tacos – Step 4: Drizzle the prepared creamy sour cream sauce over the toppings for a rich finish.
- Assemble Tacos – Step 5: Add thin slices of red onion and avocado atop the sauce for added crunch and creaminess.
- Finish with Lime: Squeeze a wedge of lime over each taco to add bright citrus flavor before serving.
- Serve: Enjoy the Baja fish tacos immediately while warm, accompanied by additional lime wedges for extra zest.
Notes
- Ensure the fish pieces are uniform in size to cook evenly.
- Do not overcrowd the skillet when frying to maintain oil temperature and crispiness.
- Buttermilk can be substituted with milk mixed with a teaspoon of lemon juice if unavailable.
- Adjust the amount of cayenne pepper and hot sauce to control the spiciness level.
- Warm tortillas improve flexibility and prevent breaking during assembly.
- Leftover fish can be refrigerated and used the next day but will lose some crispiness.
