Baja Fish Tacos (Mexico)

Baja Fish Tacos are a beloved Mexican dish that originated from the Baja California Peninsula. Known for their fresh flavors, crispy fish, and delicious toppings, they combine light and crispy fried fish, crunchy cabbage slaw, creamy sauce, and warm corn tortillas. Here's a recipe to make them at home.

Ingredients (Serves 4)

For the Fish:

• 1 lb (450g) white fish fillets (like cod, halibut, or tilapia)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon paprika (optional for extra flavor)
• 1 cup beer (light Mexican beer like Corona or Pacifico works well)
• Vegetable oil (for frying)

For the Cabbage Slaw:

• 2 cups finely shredded green or red cabbage
• 1/2 cup chopped cilantro
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Creamy Sauce:

• 1/2 cup mayonnaise
• 1/2 cup sour cream or Greek yogurt
• Juice of 1 lime
• 1 tablespoon hot sauce (optional, like Cholula or Valentina)
• 1 garlic clove, minced
• Salt, to taste

For Assembly:

• 8 small corn tortillas
• 1 avocado, sliced (optional)
• Lime wedges for serving
• Extra hot sauce for drizzling

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Instructions

1. Prepare the Fish Batter:

• In a mixing bowl, whisk together the flour, baking powder, salt, black pepper, and paprika.
• Slowly pour in the beer, whisking until smooth. The batter should have the consistency of pancake batter. Let it rest for 10-15 minutes.

2. Make the Cabbage Slaw:

• In a medium bowl, toss the shredded cabbage with lime juice, olive oil, salt, pepper, and chopped cilantro. Set aside to let the flavors meld.

3. Prepare the Creamy Sauce:

• In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, minced garlic, and hot sauce. Adjust seasoning with salt. Keep chilled until ready to serve.

4. Fry the Fish:

• Heat about 1-2 inches of vegetable oil in a large pan over medium-high heat. The oil should reach about 350°F (175°C).
• Cut the fish fillets into strips (about 3 inches long). Dip each strip into the beer batter, allowing the excess to drip off.
• Carefully place the fish in the hot oil, frying in batches. Cook until golden brown and crispy, about 3-4 minutes per side.
• Transfer the fried fish to a paper towel-lined plate to drain excess oil.

5. Warm the Tortillas:

• While the fish is frying, warm the corn tortillas. You can do this on a dry skillet, flipping until they get a bit of char, or wrap them in a damp paper towel and microwave for about 30 seconds.

6. Assemble the Tacos:

• Place a piece of fried fish in the center of each tortilla.
• Top with a spoonful of cabbage slaw and a drizzle of the creamy sauce.
• Add optional avocado slices and a squeeze of fresh lime juice.

7. Serve and Enjoy:

• Serve the Baja Fish Tacos with extra lime wedges and hot sauce on the side for those who want a little extra heat.

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