These Easy Baja Fish Tacos are fresh, fun, and full of flavor! Lightly battered fish is cooked to crispy perfection and served in warm tortillas with crunchy veggies and creamy sauce.
Whether it’s taco night or just a casual dinner, these tacos always bring a smile! I love piling on the toppings—who doesn’t enjoy a colorful taco party on their plate? 🌮🎉
Key Ingredients & Substitutions
White Fish: Cod and tilapia are common choices for fish tacos due to their mild flavor and flaky texture. You can also use other types of firm white fish like haddock or even shrimp for a fun twist.
Flour and Cornmeal: This combo gives a great crunch. If you’re gluten-free, try a gluten-free flour blend or almond flour instead of all-purpose flour.
Spices: Paprika, garlic powder, and cayenne bring flavor and warmth. Don’t like spicy? Just use less cayenne or skip it altogether. You can also experiment with taco seasoning.
Tortillas: I usually go for corn tortillas for that authentic taste, but flour tortillas work well too. If you’re gluten-free, there are many corn tortillas available that are safe.
Cabbage: Shredded cabbage adds crunch. If you don’t have it, use lettuce or a slaw mix. You could also try finely chopped radishes for a peppery kick.
How Do I Get My Fish Crispy and Delicious?
Frying fish can seem tricky, but with a few steps, you’ll have perfectly crispy fish every time. The key is to dry the fish well and coat it fully.
- Pat the fish dry with paper towels. This helps create a crisp crust.
- Coat each piece in the flour-cornmeal mix thoroughly so every inch is covered.
- Make sure the oil is hot enough; if it sizzles when the fish goes in, you’re good to go!
- Don’t overcrowd the skillet; fry in batches if necessary. This keeps the temperature steady for that nice golden color.
- Let the fried fish rest on paper towels to drain excess oil.
How to Make Easy Baja Fish Tacos?
Ingredients You’ll Need:
For the Fish:
- 1 lb white fish fillets (e.g., cod or tilapia)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 2 cups oil (for frying)
For the Tacos:
- 8 small corn or flour tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
- 1/2 cup creamy sauce (mayonnaise or a cilantro-lime dressing)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and about 15-20 minutes to cook. Overall, you’ll spend around 30-35 minutes making these tasty tacos, which is quick for a delightful homemade meal!
Step-by-Step Instructions:
1. Prepare the Coating:
In a shallow dish, combine the all-purpose flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and pepper. Mix it all together until well combined. This is what will make your fish crispy and flavorful!
2. Coat the Fish:
Use paper towels to pat the fish fillets dry. This helps the coating stick better! Dredge each fish fillet in the flour-cornmeal mixture, making sure they are fully coated. Shake off any excess coating before frying.
3. Fry the Fish:
In a large skillet, heat the oil over medium-high heat. Once hot, carefully add the coated fish fillets in batches. Fry each side for about 3-4 minutes, or until they turn golden brown and are fully cooked. Use a slotted spoon to remove them and let them drain on paper towels.
4. Warm the Tortillas:
While your fish is frying, warm the tortillas in a separate skillet or in the microwave until they are nice and pliable. This makes them easier to fold and eat!
5. Assemble the Tacos:
Now comes the fun part! Take a warmed tortilla and place a few pieces of the fried fish in the center. Top it off with a handful of shredded cabbage, some diced tomatoes, a few avocado slices, and a sprinkle of fresh cilantro. Drizzle your favorite creamy sauce over the top.
6. Serve with Lime:
Don’t forget the finishing touch! Serve your tacos with lime wedges on the side for squeezing over the top. It adds a zesty freshness that really brings everything together. Enjoy your delicious Baja fish tacos!
Can I Use a Different Type of Fish for These Tacos?
Absolutely! While cod and tilapia are great options, you can also use other white fish such as haddock, pollock, or snapper. Just ensure the fish is firm and flaky for the best texture!
Can I Make These Fish Tacos Gluten-Free?
Yes! To make the tacos gluten-free, substitute the all-purpose flour with a gluten-free flour blend or corn flour. Make sure to check your tortillas too; use corn tortillas, which are often gluten-free, or specifically labeled gluten-free flour tortillas.
How to Store Leftovers?
Store any leftover cooked fish and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a skillet to maintain its crispiness, and warm the tortillas separately. Assemble just before serving!
What Can I Use Instead of Mayonnaise for the Creamy Sauce?
If you’re looking for an alternative to mayonnaise, you can use Greek yogurt for a lighter option or mix sour cream with lime juice and cilantro for a zesty flavor. For a vegan alternative, try a coconut yogurt or a store-bought vegan mayo!
