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Baja Fish Tacos with Fresh Slaw and Creamy Sauce Recipe

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5 from 145 reviews

Baja Fish Tacos feature crispy fried white fish served with a tangy, fresh cabbage slaw and a creamy, zesty sauce, wrapped in soft tortillas. This recipe offers both grilled and fried options but primarily guides you through making the classic fried version, bringing authentic Baja California flavors to your kitchen.

Ingredients

Scale

For the Slaw

  • ½ cup red cabbage, finely sliced
  • ½ cup green cabbage, finely sliced
  • ½ cup tomato, diced
  • ½ cup white onion, diced
  • 2 small jalapenos, diced
  • ¼ cup fresh cilantro, chopped, plus more for garnish
  • 2 tablespoons sour cream
  • 1 tablespoon lime juice
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • ½ teaspoon freshly ground black pepper

For the Sauce

  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ cup cilantro
  • ¼ cup ketchup or sriracha
  • 1 tablespoon lime juice
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

For the Fish

  • 1 pound white fish (cod, snapper, or halibut preferred)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup all-purpose flour

For the Wet Batter

  • 1½ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 large egg
  • 14 ounces beer (or unflavored sparkling water)

Other

  • Vegetable oil for frying
  • Tortillas for serving
  • Lime wedges for serving

Instructions

  1. Prepare the Slaw: In a large bowl, combine finely sliced red and green cabbage, diced tomato, diced white onion, diced jalapenos, and chopped cilantro. Add sour cream, lime juice, salt, sugar, and freshly ground black pepper. Mix thoroughly until all ingredients are evenly coated. Set aside to let flavors meld.
  2. Make the Sauce: In a separate bowl, whisk together mayonnaise, sour cream, chopped cilantro, ketchup or sriracha, lime juice, salt, and black pepper until smooth. Adjust seasoning to taste and refrigerate until ready to serve.
  3. Prepare the Fish: Rinse and pat dry the white fish fillets. Season both sides with salt and freshly ground black pepper. Dredge each piece lightly in the 1 cup of all-purpose flour to coat and set aside.
  4. Mix the Wet Batter: In a medium bowl, combine 1½ cups flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Beat in the egg and then slowly add the beer or sparkling water, whisking until the batter is smooth and free of lumps.
  5. Heat the Oil: In a deep skillet or frying pan, pour enough vegetable oil to cover the fish pieces when frying (about 2-3 inches deep). Heat the oil to 350°F (175°C) to ensure a crispy fry.
  6. Fry the Fish: Dip the floured fish pieces into the wet batter, coating them thoroughly. Carefully place them into the hot oil. Fry in batches to avoid overcrowding. Cook for approximately 4-5 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.
  7. Assemble the Tacos: Warm tortillas and place a piece of fried fish on each. Top with a generous helping of slaw and a drizzle of the creamy sauce. Garnish with additional fresh cilantro and a squeeze of lime wedge to taste.
  8. Serve: Serve immediately while the fish is crispy and hot, accompanied by lime wedges on the side for an extra burst of freshness.

Notes

  • You can substitute the beer with unflavored sparkling water for a lighter batter.
  • For a healthier option, grill the fish instead of frying while still using the same seasoning.
  • Adjust the spiciness of the slaw by using more or fewer jalapenos according to your preference.
  • Use fresh white fish like cod, snapper, or halibut for the best texture and flavor.
  • Ensure the oil temperature stays consistent to avoid greasy or soggy fish.

Find it online: https://amandafood.com/baja-fish-tacos-with-fresh-slaw-and-creamy-sauce-recipe/