Baja Fish Tacos Recipe

Prepare fish

Pat the tilapia fillets dry and cut into 6 equal strips (about 1–1.5 oz each). Season lightly with 0.5 tsp kosher salt and 0.25 tsp black pepper.

Make batter

In a medium bowl whisk together 3 tbsp flour, 2 tbsp cornstarch, 1 tsp baking powder, 0.5 tsp smoked paprika, and 1 tsp salt. In a separate small bowl whisk the egg and cold sparkling water, then stir into dry ingredients until a smooth, slightly thick batter forms. Batter should coat the back of a spoon; add an extra tablespoon sparkling water if too thick.

Heat oil

Pour vegetable oil into a deep skillet or pot to about 1.5 inches depth and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and rise immediately.

Fry fish

Working in batches, dredge each tilapia strip lightly in a tablespoon of flour (to help batter stick), then dip into the batter letting excess drip off. Carefully lower into hot oil and fry 2–3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) if desired.

Warm tortillas

Warm corn tortillas on a dry skillet over medium-high heat 20–30 seconds per side until pliable and lightly charred in spots. Wrap in a clean towel to keep warm until serving.

Make slaw

In a bowl toss together 2 cups thinly sliced red cabbage, 2 tbsp chopped cilantro, 1 tbsp lime juice and 1/4 tsp salt. Let sit while you finish other components so flavors meld.

Make pico de gallo

Combine the diced roma tomato, 1/4 cup finely diced white onion, 1/2 minced jalapeño, 1 tbsp lime juice (for pico) and 1/8 tsp salt in a small bowl. Taste and adjust seasoning. Refrigerate until ready to serve.

Mix sauce

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tsp finely chopped chipotle in adobo, 1/2 tsp adobo sauce, 1 tsp lime juice, 1/2 tsp honey, 1/4 tsp garlic powder and 1/8 tsp salt until smooth. Adjust heat by adding more chopped chipotle or adobo to taste. Chill for 10 minutes to allow flavors to marry.

Cook rice

In a small saucepan heat 1 tsp vegetable oil over medium heat. Add 2 tbsp finely chopped onion and 1/2 tsp minced garlic; sauté 1–2 minutes until softened. Add 1/2 cup uncooked long-grain rice and cook, stirring, 1–2 minutes to toast slightly. Stir in 1 tbsp tomato sauce, 1 cup broth and 1/4 tsp ground cumin. Bring to a simmer, cover, reduce heat to low and cook 15 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Prepare black beans

Meanwhile, heat a small saucepan over medium, add the drained 1/2 cup black beans with 1/8 tsp cumin and 1/8 tsp salt. Warm, stirring occasionally, 3–4 minutes until heated through. If desired, mash a few beans against the side of the pan for slight creaminess.

To assemble each taco: lay a warmed corn tortilla flat, place two fried fish strips in the center, top with a small handful (about 2–3 tbsp) of red cabbage slaw, 1–2 tbsp pico de gallo, and drizzle 1–2 tbsp chipotle sauce over the top. Garnish with a sprinkle of extra cilantro and serve with a lime wedge alongside.

Plate the tacos with the Mexican rice (about 1/3 cup) and black beans (about 1/4 cup) on the side. Serve immediately while fish is hot and crispy.