Baja Fish Tacos Recipe

Prep fish

Pat cod fillets dry with paper towels and cut into 8 equal-sized strips (about 3–4 oz each). Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Make batter

In a bowl, whisk together 1/2 cup cornstarch, 1/2 cup all-purpose flour, 1 tsp baking powder, and 1 tsp kosher salt and 1/2 tsp black pepper. In a separate small bowl, beat 1 large egg with 1 cup very cold sparkling water (or ice water). Pour the wet into the dry and stir gently until just combined — the batter should be slightly lumpy and airy. Keep refrigerated until ready to fry to maintain cold temperature.

Heat oil

Pour about 3–4 cups vegetable oil into a large heavy-bottomed skillet or heavy pot to a depth of about 1.5–2 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in 20–30 seconds.

Dredge & fry

Lightly toss each fish strip in the 1/2 cup all-purpose flour (from dredging) to coat and shake off excess. Dip into the chilled batter, letting excess drip back, then carefully lower into hot oil without overcrowding (work in batches of 3–4). Fry until golden and crisp, about 3–4 minutes per batch, turning once if needed. Use a slotted spoon to transfer to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven while frying remaining fish. Squeeze a little lime over the fried pieces as desired.

Combine diced mango, red bell pepper, 1/4 cup diced red onion, minced jalapeño, 2 tbs chopped cilantro, 2 tbs fresh lime juice, 1/2 tsp kosher salt and a pinch of black pepper in a bowl. Stir gently to combine. Taste and adjust lime, salt, or jalapeño for sweetness/spice. Refrigerate until assembly so flavors meld (at least 10 minutes).

In a mixing bowl, whisk together 3 tbs mayonnaise, 1 tbs lime juice, 1 tsp apple cider vinegar, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Add shredded green and red cabbage and shredded carrot; toss until evenly coated. Let sit 5–10 minutes so cabbage softens slightly.

Quick pickled onions

While fish fries, place thinly sliced 1/2 red onion in a jar. Heat 1/2 cup white vinegar with 1/2 cup water, 1 tsp sugar and 1/4 tsp salt just until sugar dissolves; pour hot brine over onions. Let cool to room temperature, then refrigerate (can be used immediately after 10 minutes but best after 30 minutes).

Make crema

Whisk together 1/2 cup sour cream, 2 tbs mayonnaise, 1 tsp finely chopped chipotle in adobo (or 1 tsp chipotle powder), 1 tbs fresh lime juice and 1/4 tsp salt until smooth. Taste and adjust heat or lime. Keep chilled until assembly.

Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side or wrap in foil and heat in a 300°F oven for 5–8 minutes. Keep wrapped in a clean towel to stay warm.

To assemble each taco: place one warm tortilla on a plate, add a small handful (about 1/4 cup) of crunchy slaw, top with a battered cod strip, spoon 1–2 tbs mango salsa over the fish, drizzle 1–2 tbs chipotle crema, add a few pickled onion slices, and finish with cilantro leaves and a squeeze of lime. Repeat for remaining tortillas.

Serve immediately while fish is hot and crispy. Leftover components (salsa, crema, pickled onions, slaw) can be refrigerated separately for up to 3 days; fried fish is best eaten same day.