Baja Fish Tacos
on Aug 01, 2024
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These delicious Baja Fish Tacos make a great addition to any taco party! The crispy, hand-battered fish is topped with crunchy cabbage and a drizzle of lime crema to give you the perfect fish taco.
If you are looking for a new, delicious seafood recipe then look no further! These tacos feature delicious mahi-mahi fish that has been sliced, coated, and fried to perfection. The battered fish can be topped with a variety of ingredients, but you can’t go wrong with a classic combination of shredded cabbage and lime crema.
One of the things that makes this recipe so great is how flexible it is. You can use almost any kind of fish in your tacos and can be as creative as you would like with your taco toppings.
Table of Contents
Why You’ll Love This Recipe
- Can be made using a variety of fish.
- Comes together in minutes.
- Is easy to customize with your favorite toppings.
Recipe Ingredients
- Mahi-Mahi—We recommend using all-purpose flour.
- Flour—All-purpose.
- Water—For your batter.
- Spice Blend—A combination of salt, pepper, garlic powder, onion powder, and paprika that flavors your batter.
- Oil—For frying. We recommend a high heat oil like vegetable or canola oil.
- Lime Crema—Adds a creamy, zesty flavor to your tacos.
- Tortillas—You can use flour or corn tortillas.
- Shredded Cabbage Blend—A store-bought combination of red cabbage, green cabbage, and shredded carrots.
See the recipe card for full information on ingredients and quantities.
How to Make Baja Fish Tacos
Step #1. Cut your mahi-mahi into long, thick strips if you haven’t already. In a small bowl, whisk together the flour, water, and spice blend until smooth and homogenous.
Step #2. Set aside and heat your oil in a large pot. Once the oil is heated, dip your fish in the batter.
Step #3. Then gently place the strips in the oil. Allow the fish to cook until the batter is golden brown.
Step #4. Place 2 pieces of fish on each tortilla and top with your cabbage blend and lime crema. Serve and enjoy!
Recipe FAQs
It is really up to you. This is one aspect of the recipe that offers some extra flexibility. We like to use mahi-mahi, halibut, or cod since they tend to work best when frying your fish. With that being said, feel free to use whatever you have on hand if you don’t want to make an extra trip to the grocery store.
You can use either one. If you are using corn tortillas then we recommend heating them for about 15 seconds in the microwave or cooking them in some oil over medium heat on the stovetop so they don’t tear when you pick up your taco.
If you have leftover fish or prepared tacos then they can be stored in the fridge for up to 4 days. We like to store our battered fish in an airtight container lined with a paper towel. The paper towel will absorb any excess moisture and prevent your fried fish from getting mushy when reheated. You can reheat your fish in the microwave for about 45 seconds. Alternatively, you can reheat your leftovers in the air fryer for 5 minutes at 350°F. Using the air fryer is the best option if you want your fish to be about as crispy as it was when it was fresh.
Popular Substitutions and Variations
We love switching up what toppings we use on our baja fish tacos. Some of our favorite toppings include:
- Cheese—Add your favorite shredded cheese to add some extra flavor to your tacos. We like to use monterey or pepper jack.
- Extra Veggies—Add some more crunch to your tacos with iceberg lettuce or red onion.
- Sauces—In addition to using a lime cream you can top your tacos with a chipotle sauce, pico de gallo, sour cream, guacamole, or a dash of hot sauce.
Expert Tips
- We like to use mahi-mahi or halibut, but feel free to use whatever fish you have available.
- Make sure your oil reaches about 350°F before adding the fish to ensure it cooks properly. Adding your fish too early can cause it to become overly greasy.
- After your fish is finished frying, you can transfer the strips to a plate lined with paper towels to absorb any excess oil.
- Slicing your fish into strips about 1-inch wide will ensure they cook through all the way by the time the batter is golden brown.
- We like to pick up a store-bought lime crema to cut down on our prep and cook time, but you are more than welcome to make your own if you would like.
More Fish Recipes To Consider
From Scratch Recipes
Simple Shrimp Fajitas
Seafood Recipes
Butterfly Shrimp
Seafood Recipes
Baked Salmon
Seafood Recipes
Baked Salmon in Tin Foil
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Baja Fish Tacos
Ingredients
- 12 ounces skinless mahi-mahi fillets
- 1 cup flour
- 1 cup water
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 flour tortillas
- ¼ cup lime crema
- 1 cup shredded cabbage blend
- Vegetable oil for frying
Instructions
- Slice your fish into thin strips about 1 inch wide and 4 inches long. Set aside.
- In a medium sized mixing bowl, whisk together your flour, water, and spices until homogenous.
- Heat your oil to 350°F in a large pot. Once the oil is hot, dip each piece of fish in the batter and then place them in the oil.
- Cook your fish for 4-5 minutes, or until golden brown.
- Place two strips of fish on each tortilla and top with shredded cabbage and lime crema.
- Serve and enjoy!
Notes
- We like to use mahi-mahi, halibut, or cod in this recipe but feel free to use whatever you have on hand.
- Make sure you heat your oil so the fish fries up properly. If you add the fish too early then the fish will come out soggy and greasy.
- To limit the excess grease on your fried fish, allow your fish to sit on a paper towel for a few minutes after cooking.
- Other toppings you can use include pico de gallo, guacamole, red onion, sour cream, and cheese.
- Store your leftover battered fish in the fridge for up to 4 days. Reheat in the microwave for about 45 seconds or in the air fryer for 5 minutes at 350°F.
