Baja Fish Tacos Recipe

Pat fish fillets dry with paper towels and cut into 8 equal taco-sized strips (about 1 inch wide).

In a shallow bowl, whisk together lime juice, 1 tablespoon vegetable oil, chili powder, cumin, smoked paprika, garlic powder, 3/4 tsp kosher salt, and 1/4 tsp black pepper.

Add fish strips to the marinade and toss gently to coat. Let sit 10–15 minutes while you prepare batter and slaw (do not marinate longer than 30 minutes to avoid 'cooking' the fish).

In a medium bowl, whisk together 1/2 cup flour, 2 tbsp cornstarch, 1/4 tsp baking powder and a pinch (about 1/8 tsp) of salt until combined.

Pour in 1/2 cup very cold sparkling water or cold beer and stir gently just until combined—batter should be slightly lumpy and fairly thin. If batter thickens, add a tablespoon more liquid. Keep the bowl over a small bowl of ice or add ice cubes around it to keep batter cold until frying.

In a bowl combine 2 cups thinly sliced green cabbage, 1 cup red cabbage, and 1/4 cup chopped cilantro.

In a separate small bowl whisk together 1 tbsp lime juice, 3 tbsp mayonnaise, 2 tbsp sour cream (or Greek yogurt), 1/2 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.

Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning with more lime or salt if needed. Refrigerate until ready to assemble.

In a small bowl combine 1/4 cup mayonnaise, 2 tbsp Mexican crema or sour cream, 1 tsp minced chipotle in adobo, 1 tbsp lime juice, 1/2 tsp minced garlic, and 1/4 tsp salt.

Whisk until smooth, taste and add more chipotle or lime to reach desired heat and brightness. Cover and refrigerate until assembly.

Pour 2 cups of vegetable oil into a medium heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C) or when a drop of batter sizzles and rises to the surface.

While oil heats, remove fish from marinade and lightly pat off excess marinade with paper towels (fish should be moist but not dripping).

Working in batches to avoid crowding, dip each fish strip into the cold batter to coat completely, letting excess drip off, then carefully lower into hot oil.

Fry fish strips 2–3 minutes per side, flipping once, until batter is golden brown and fish registers 135–140°F internally or flakes easily with a fork. Adjust heat as needed to prevent burning.

Use a slotted spoon or tongs to transfer cooked fish to a wire rack set over a sheet pan or to paper towels to drain for 1–2 minutes. Keep warm in a low oven (200°F/95°C) if necessary between batches.

Warm tortillas: heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side, or wrap a stack in foil and warm in a 300°F oven for 8–10 minutes. Keep tortillas covered with a towel to stay soft.

To assemble each taco: place a warm tortilla on a plate, add about 2 tablespoons of cabbage slaw in the center, top with 1–2 pieces of fried fish, drizzle 1–2 teaspoons of the creamy Baja sauce, and garnish with cilantro leaves, a squeeze of lime, pickled red onion, avocado slices, and a sprinkle of cotija if using.

Serve immediately with remaining lime wedges and extra sauce on the side.