Name: Baja Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 white fish fillets (such as cod, tilapia, or mahi-mahi); 1/2 cup flour (for dredging); 1/2 cup cornmeal (for extra crunch); 1 tsp paprika; 1 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 egg; 1/2 cup buttermilk (or regular milk as a substitute); Vegetable oil (for frying); 2 cups shredded cabbage (green or purple); 1/4 cup grated carrots; 2 tbsp fresh cilantro (chopped); 1 tbsp lime juice; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup mayonnaise; 2 tbsp sour cream; 1 tbsp lime juice; 1 tsp hot sauce (optional, for a spicy kick); 1/2 tsp garlic powder; Salt and pepper (to taste); 8 small corn or flour tortillas; 1/2 cup fresh salsa (optional, for extra flavor)

Description

Crispy and flavorful Baja Fish Tacos made with a light batter, fresh slaw, and a creamy tangy sauce.

Ingredients

Scale

4 white fish fillets (such as cod, tilapia, or mahi-mahi)
1/2 cup flour (for dredging)
1/2 cup cornmeal (for extra crunch)
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 egg
1/2 cup buttermilk (or regular milk as a substitute)
Vegetable oil (for frying)
2 cups shredded cabbage (green or purple)
1/4 cup grated carrots
2 tbsp fresh cilantro (chopped)
1 tbsp lime juice
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 cup mayonnaise
2 tbsp sour cream
1 tbsp lime juice
1 tsp hot sauce (optional, for a spicy kick)
1/2 tsp garlic powder
Salt and pepper (to taste)
8 small corn or flour tortillas
1/2 cup fresh salsa (optional, for extra flavor)

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Instructions

Prepare the fish: Pat fillets dry and cut into taco-sized pieces. Season lightly. Dredge in flour-cornmeal mix, dip in beaten egg with buttermilk, then re-dredge if needed for thicker crust.
Fry the fish: Heat oil to 350–365°F (medium-high). Fry in batches without crowding to keep oil temp steady. Cook 2–4 minutes per side depending on thickness.
Prepare the slaw: Toss cabbage, carrots, cilantro, lime juice, olive oil, salt, and pepper. Let sit 5–10 minutes to soften slightly.
Make the sauce: Whisk mayo, sour cream, lime, garlic powder, hot sauce, salt, and pepper. Taste and adjust acidity or heat.
Assemble the tacos: Warm tortillas, add slaw, a piece of fish, drizzle sauce, and finish with salsa if using.
Serve immediately for best texture. Note: if holding for a short time, keep fish separate from slaw to preserve crunch.

Notes

Control oil temperature and work in small batches to get a consistent fry. Keep fried fish separate from slaw until serving for best results.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Frying
Cuisine: Mexican

Nutrition

Serving Size: 1 taco
Calories: 350
Sugar: 6g
Sodium: 500mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 20g
Cholesterol: 60mg