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Baja Fish Tacos with Spicy Slaw and Creamy Sauce Recipe

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4.8 from 76 reviews

Delicious Baja Fish Tacos featuring crispy fried or grilled white fish, topped with a fresh, tangy cabbage slaw and a creamy, zesty sauce. This recipe combines crunchy textures and vibrant flavors, making it perfect for a casual dinner or entertaining guests with a coastal vibe.

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 is preferred)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup all-purpose flour (for dredging)

For the Wet Batter

  • 1½ cups 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 the finely sliced red and green cabbages, diced tomato, white onion, diced jalapenos, and chopped cilantro. Add sour cream, lime juice, salt, sugar, and freshly ground black pepper. Toss well to combine and chill until ready to serve.
  2. Make the Sauce: In a separate bowl, mix together mayonnaise, sour cream, chopped cilantro, ketchup or sriracha, lime juice, salt, and freshly ground black pepper. Stir until smooth and set aside.
  3. Prepare the Fish: Pat dry the white fish fillets. Season both sides with salt and freshly ground black pepper. Lightly dredge each piece in the 1 cup of all-purpose flour, shaking off excess.
  4. Make the Batter: In a large bowl, whisk together 1½ cups flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. In a separate small bowl, beat the egg and then add the beer or sparkling water. Gradually whisk the wet ingredients into the dry mix until you achieve a smooth batter without lumps.
  5. Heat the Oil: Pour vegetable oil into a deep skillet or deep fryer to a depth of about 2-3 inches. Heat the oil to 350°F (175°C) for frying.
  6. Fry the Fish: Dip each floured fish piece into the wet batter, letting excess drip off. Carefully place in the hot oil and fry until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels. Alternatively, for a grilled variation, skip frying and grill the seasoned fish until cooked through and slightly charred.
  7. Warm Tortillas: Warm the tortillas on a dry skillet or grill until pliable and slightly toasted.
  8. Assemble Tacos: Place pieces of fried or grilled fish on each tortilla. Top generously with the prepared slaw and a drizzle of the creamy sauce. Garnish with extra fresh cilantro and lime wedges on the side.
  9. Serve and Enjoy: Serve immediately while the fish is hot and crispy with lime wedges for squeezing over the tacos for extra zest.

Notes

  • The choice between frying or grilling the fish allows you to adjust calories and texture to your preference. Frying produces crispy, crunchy fish while grilling offers a lighter, smoky flavor.
  • Beer can be substituted with unflavored sparkling water in the batter for a non-alcoholic option and to keep the batter light and airy.
  • Adjust the heat level by reducing or omitting jalapenos in the slaw or choosing ketchup instead of sriracha in the sauce if you prefer milder tacos.
  • Use fresh corn or flour tortillas to best complement the fish texture and flavors.
  • Ensure the oil temperature is steady to prevent greasy fish and to achieve a crisp coating.

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