Baja Fish Tacos
Baja fish tacos are great for any taco party, featuring crispy fish, crunchy cabbage, and lime crema.
Servings: 4 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.
Nutrition
Calories: 287kcal | Carbohydrates: 41g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 62mg | Sodium: 885mg | Potassium: 482mg | Fiber: 3g | Sugar: 2g | Vitamin A: 426IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 4mg
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