Easy Baja Fish Tacos
These Easy Baja Fish Tacos are crispy, creamy, and full of flavor! With flaky battered fish, a crunchy lime slaw, and a zesty garlic crema, they’re the perfect fast and fresh dinner for any night of the week. This recipe is perfect for using cod, tilapia, or even frozen fish, and it comes together in under 30 minutes. Whether you're craving quick fish tacos or need a fun twist for your next taco night, this is the go-to meal that never disappoints.
Calories: 410kcal
Ingredients
For the Fish:
- 1 lb white fish cod, barramundi, tilapia, or mahi mahi
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ cup cold sparkling water or cold beer
- Oil for frying vegetable, avocado, or canola
For the Slaw:
- 2 cups green cabbage shredded
- ½ cup red cabbage shredded (optional)
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Pinch of salt
For the Garlic Lime Crema:
- ½ cup sour cream or Greek yogurt
- 1 tbsp mayo optional for extra creaminess
- Juice of ½ lime
- ½ tsp garlic powder
- Pinch of salt
Hot sauce (optional)
- To Serve:
- 8 small corn or flour tortillas
- Lime wedges
- Optional: avocado pickled onions, jalapeños, extra hot sauce
Instructions
- Make the slaw: Combine shredded cabbage, cilantro, lime juice, and a pinch of salt in a bowl. Toss and let sit while you prep everything else.
- Mix the crema: In a small bowl, stir together sour cream, mayo (if using), lime juice, garlic powder, and salt. Add hot sauce if desired. Chill until serving.
- Prepare the batter: In a medium bowl, whisk together flour, cornstarch, baking powder, salt, paprika, and garlic powder. Slowly whisk in cold sparkling water or beer until smooth.
- Fry the fish: Cut fish into strips. Heat oil in a skillet over medium-high. Dip each piece into the batter, let excess drip off, then fry for 2–3 minutes per side until golden brown. Drain on paper towels.
- Warm tortillas: Lightly heat tortillas in a dry skillet or directly over a flame for charred edges.
- Assemble tacos: Layer slaw, crispy fish, a drizzle of crema, and any extras onto each tortilla. Serve immediately with lime wedges!
Notes
- You can use frozen fish—just thaw and pat dry first.
- Keep the batter cold to ensure a crispy finish.
- For a lighter version, try baking or air frying the battered fish at 400°F until golden.
- The crema can be made ahead and stored for 3–4 days.
- These also work great with shrimp, tofu, or chicken for a fun twist!