Baja Fish Tacos Recipe
Make Baja Fish Tacos Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & Marinade
Baja Beer Batter (light & crispy)
Cabbage Slaw & Pickled Onions
Crema & Toppings
Optional Garnishes
Method
Fish & Marinade
- 1
Prepare fish
Pat the fish fillets dry with paper towels and cut into 8 equal taco-sized strips (about 3/4–1 inch wide).
- 2
Marinate
In a bowl, combine 3 tbsp fresh lime juice, 2 tbsp vegetable oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp ground coriander, 1 tsp kosher salt and 1/2 tsp black pepper. Add the fish strips, toss to coat, and let sit in the refrigerator for 10–15 minutes while you prepare the other components (do not marinate longer than 30 minutes or the acid will begin to 'cook' the fish).
Baja Beer Batter (light & crispy)
- 3
Mix dry ingredients
In a medium bowl, whisk together 3 tbsp all-purpose flour, 2 tbsp cornstarch and 1/4 tsp baking powder and 1/4 tsp extra salt until evenly combined.
- 4
Add beer and chill
Slowly whisk in 3/4 cup cold beer until smooth. Add 2–3 small ice cubes to keep the batter very cold; batter should be slightly thick but still runny enough to coat. Set the bowl over a larger bowl filled with ice or place in the fridge until ready to fry. Cold batter yields crisp results.
Cabbage Slaw & Pickled Onions
- 5
- 6
Make slaw
In a medium bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/4 cup chopped cilantro, 1/4 cup mayonnaise, 2 tbsp sour cream (or crema), 1 tbsp fresh lime juice, 1/2 tsp salt and 1/2 tsp honey. Mix until evenly coated. Drain pickled onions and fold in a few tablespoons (to taste) of the drained onions into the slaw or reserve onions to top tacos.
Crema & Toppings
- 7
Make crema
In a small bowl whisk together 1/2 cup Mexican crema (or sour cream), 1 tsp lime zest and 1 tsp hot sauce (if using). Taste and adjust seasoning — add a pinch of salt or extra lime juice if desired. Transfer to a squeeze bottle or small bowl for serving.
- 8
Prepare frying oil and tortillas
Pour 2 cups vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 1 to 1 1/2 inches. Heat over medium-high until the oil reaches 350°F (175°C) — or a small drop of batter sizzles and rises immediately. While oil heats, warm the 8 corn tortillas on a dry skillet or directly over a gas flame for 20–30 seconds per side until soft and pliable; keep wrapped in a clean towel to stay warm.
- 9
Fry the fish
Working in batches to avoid overcrowding, remove marinated fish from the fridge. Pat lightly with a paper towel if excess marinade pools. Dust each strip with a light coating of flour (use a little extra flour if needed), then dip into the cold beer batter to coat fully, letting excess drip off. Carefully place into the hot oil and fry 2–3 minutes per side until golden brown and cooked through (internal temperature ~145°F / 63°C), turning once. Remove to a wire rack or paper towel-lined plate to drain. Keep warm in a 200°F (95°C) oven if doing multiple batches.
- 10
Assemble tacos
To assemble, place a warm tortilla on a plate, add a small handful (about 1/3 cup) of cabbage slaw, top with 1 piece or 1–2 smaller pieces of fried fish (depending on size), drizzle with crema, add a few pickled onion slices and pickled jalapeño if using, sprinkle with crumbled cotija and fresh cilantro. Serve with lime wedges on the side.