Baja Fish Taco Recipe

Prepare fish

Pat the fish fillets dry with paper towel. Cut into 8 even pieces about 3–4 ounces each. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper (reserve remaining salt/pepper if desired).

Make batter

In a medium bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, and 1 tsp baking powder. Add 1 tsp of the lime juice from the lime (reserve the rest). Slowly whisk in 3 tbs cold beer or sparkling water and 3 tbs ice water until a smooth, thick but pourable batter forms. If batter is too thick, add 1 tsp more ice water. Season with remaining 1/2 tsp sea salt and 3/4 tsp freshly ground black pepper (adjust to taste). Chill batter briefly while heating oil.

Heat oil & fry

Pour vegetable oil into a heavy skillet or deep pot to a depth of about 1 1/2 inches (about 2–3 cups). Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles and browns in 20–30 seconds. Dredge each fish piece lightly in a tablespoon of flour (this helps the batter stick), shake off excess, then dip into the batter allowing excess to drip off. Carefully lower into hot oil without overcrowding—fry in batches of 3–4. Fry until golden brown and cooked through, about 3–4 minutes per side depending on thickness (internal temp ~145°F/63°C). Remove to a wire rack or paper towel-lined tray and squeeze a little lime over the hot fish.

In a medium bowl combine 3 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, 1 tbs chopped cilantro, and 1/2 minced jalapeño if using.

In a small bowl whisk together 3 tbs mayonnaise, 2 tbs Greek yogurt or sour cream, 2 tbs fresh lime juice, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust acidity or salt. Pour dressing over the cabbage mixture and toss to coat. Let sit 10 minutes to soften slightly while fish is frying.

In a small bowl stir together 1/2 cup mayonnaise, 1/4 cup crema or sour cream, 1 tsp minced chipotle in adobo (more to taste), 1 tbs lime juice, 1/2 tsp grated garlic and 1/4 tsp salt. If the sauce is too thick, thin with up to 1 tsp water until it reaches a pourable consistency. Adjust heat and acidity to taste. Refrigerate until ready to assemble.

Warm tortillas: heat a dry skillet or griddle over medium-high. Warm tortillas 20–30 seconds per side until pliable and lightly charred in spots. Keep warm wrapped in a clean towel.

Assemble tacos: Place a warmed tortilla on a plate. Add a small handful (about 1/4–1/3 cup) of cabbage slaw, then one piece of battered fish. Drizzle about 1 tablespoon creamy Baja sauce over the fish. Top with sliced avocado, a few cilantro leaves, and pickled red onion if using. Serve with lime wedges on the side for squeezing.

Serve immediately while fish is hot and crispy. Leftover sauce can be refrigerated for 3–4 days; slaw will keep 1–2 days but is best fresh.