Baja fish tacos come from the Baja California region of Mexico and have become a favorite far beyond the coast. The dish is all about balance—crispy battered fish, cool cabbage slaw, creamy sauce, and fresh lime, all tucked into a warm corn tortilla. They’re quick to make and even quicker to eat. This recipe makes about 8 tacos, serving 4 people.
Ingredients
For the fish:
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500g firm white fish (like cod, halibut, or tilapia), cut into strips
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¾ cup all-purpose flour
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¼ cup cornstarch
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1 teaspoon baking powder
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½ teaspoon salt
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1 teaspoon chili powder or paprika
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1 cup cold beer (pale lager works well)
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Oil for frying
For the cabbage slaw:
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2 cups finely shredded green or red cabbage
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Juice of 1 lime
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1 tablespoon olive oil
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Salt and pepper to taste
For the white sauce:
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½ cup mayonnaise
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¼ cup sour cream
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1 tablespoon lime juice
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1 teaspoon hot sauce (or to taste)
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1 small garlic clove, minced
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Pinch of salt
To serve:
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8 small corn tortillas
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Fresh lime wedges
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Chopped cilantro (optional)
Preparing the Slaw and Sauce
Mix the cabbage with lime juice, olive oil, salt, and pepper. Let it sit while you prepare the rest.
In a small bowl, stir together the mayonnaise, sour cream, lime juice, hot sauce, garlic, and a pinch of salt. Chill until ready to use.
Battering and Frying the Fish
Heat oil in a deep pan or skillet to 180°C (350°F).
In a mixing bowl, combine flour, cornstarch, baking powder, salt, and chili powder. Slowly whisk in the beer until the batter is smooth and thick enough to coat the back of a spoon.
Dip each piece of fish into the batter and carefully place into the hot oil. Fry for 3–4 minutes until golden and crisp, turning once. Drain on paper towels.
Warming the Tortillas
Toast the corn tortillas briefly in a dry pan or over an open flame until soft and slightly charred. Keep warm in a towel.
Assembling the Tacos
Place a few pieces of fried fish into each tortilla. Top with the cabbage slaw, a drizzle of the white sauce, and a squeeze of lime. Add cilantro if you like.
Serving
Baja fish tacos are best eaten right away, while the fish is hot and crunchy and the toppings are cool and bright. Serve with extra lime wedges and hot sauce on the side.
This dish brings a bit of the beach to the table—crispy, creamy, and fresh, with just enough heat and acidity to keep you going back for another bite.AA
