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Ingredients and breaded fish ready for crispy Baja fish tacos.

Crispy Baja Fish Tacos

Golden, lightly crisp fish tucked into warm tortillas with cool cabbage slaw and lime crema. This approachable Baja-style taco recipe is cooked in batches for a crunchy coating and a quick weeknight dinner.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 540
Ingredients Method

Ingredients
  

  • 1 lb cod or other firm white fish cut into 1-inch strips
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt divided
  • 3/4 cup cold light beer or sparkling water
  • 8 small corn or flour tortillas
  • 2 cups thinly shredded green cabbage
  • 1/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 whole lime juiced, plus wedges to serve
  • 1/2 teaspoon smoked paprika
  • Neutral oil for shallow frying

Method
 

  1. Stir together the cabbage, mayonnaise, yogurt, half the lime juice, and a pinch of salt. Chill while you prepare the fish.
  2. Heat about 1/2 inch of neutral oil in a heavy skillet to 350°F (175°C). Pat the fish dry and season with the remaining salt and smoked paprika.
  3. Whisk the flour, cornstarch, baking powder, and a pinch of salt. Whisk in the cold beer or sparkling water just until a few small lumps remain.
  4. Working in batches, dip the fish in batter and fry for 2 to 3 minutes per side until golden and opaque; check thick pieces for 145°F (63°C). Drain on a wire rack.
  5. Warm the tortillas in a dry skillet. Fill with fish and cabbage slaw, finish with lime, and serve right away.