Baja Fish Tacos

Growing up in San Diego, I am no stranger to authentic tacos of any kind. In my opinion, we have the BEST Mexican food outside of Mexico itself, so I love making my own renditions of Mexican dishes, especially tacos, at home and sharing them with you! Baja style fish tacos are probably in my top 3 favorite tacos and for good reason. They’re crispy, made with fresh, delicious fish and topped with salsas, durable cabbage and a crema sauce that is to dye for! Here is my recipe and please share with me on Instagram (@thebitewithjackie) when you make them!

Ingredients:
For the fish:
2 lbs cod fish, sliced into small filets about 5 inches long
1 cup all purpose flour
1 egg
½ teaspoon paprika
¼ teaspoon cumin
1 teaspoon baking powder
1 cup Mexican beer (You can use sparkling or regular water as well if you don’t have or don’t want to use Mexican beer. If using a different kind of beer, make sure it is a light beer and not dark.)
Salt & pepper to taste
Vegetable oil for frying

For the cremas:
½ cup Greek yogurt or sour cream
½ cup mayonnaise
2 tablespoons lime juice
4 or more tablespoons water (until desired thickness is reached)
Salt and pepper
1 chipotle pepper, chopped fine to make the chipotle crema

For the toppings & taco assembly:
1 cup green or red cabbage, finely shredded
Pico De Gallo
Corn or flour tortillas

 

Directions:
Prep all the topping. Set aside.

Prep the cremas by mixing all the ingredients except the chipotle peppers together. If making the chipotle crema, split this mixture into two bowls and add the chopped chipotle pepper into one of the bowls so that you have a chipotle crema and a regular one. Set both aside.

Start working on your fish. In a bowl, mix the flour, baking powder, egg, paprika, cumin, s&p and beer all together until a pancake-like batter is formed. Set aside.

Season the fish on both sides with salt and pepper.

Heat your oil to 325-350F. Once oil is ready, dip the fish into the batter, carefully shake off the excess and place it right into the hot oil. Do this in batches so the pot is not overcrowded. Cook, flipping once if necessary, until golden brown all over. Remove from oil and place on a paper towel lined plate.

Once all the fish is done frying, assemble the tacos! Take a tortilla of choice, add a touch of chipotle or regular crema in the center and lay some shredded cabbage on top. Place a piece of fish on top the cabbage and top with more cabbage. Top that off with some pico de gallo and some crema along with a squeeze of lime juice and BOOM! You’re in San Diego or Baja California!

Continue making as many tacos as your heart desires! Enjoy!

Baja Fish Tacos

Baja style fish tacos are probably in my top 3 favorite tacos and for good reason.
Course Main Course

Ingredients
  

For the fish:

  • 2 lbs cod fish sliced into small filets about 5 inches long
  • 1 cup all purpose flour
  • 1 egg
  • ½ teaspoon paprika
  • ¼ teaspoon cumin
  • 1 teaspoon baking powder
  • 1 cup Mexican beer You can use sparkling or regular water as well if you don’t have or don’t want to use Mexican beer. If using a different kind of beer, make sure it is a light beer and not dark.
  • Salt & pepper to taste
  • Vegetable oil for frying

For the cremas:

  • ½ cup Greek yogurt or sour cream
  • ½ cup mayonnaise
  • 2 tablespoons lime juice
  • 4 or more tablespoons water until desired thickness is reached
  • Salt and pepper
  • 1 chipotle pepper chopped fine to make the chipotle crema

For the toppings & taco assembly:

  • 1 cup green or red cabbage finely shredded
  • Pico De Gallo
  • Corn or flour tortillas

Instructions
 

  • Prep all the topping. Set aside.
  • Prep the cremas by mixing all the ingredients except the chipotle peppers together. If making the chipotle crema, split this mixture into two bowls and add the chopped chipotle pepper into one of the bowls so that you have a chipotle crema and a regular one. Set both aside.
  • Start working on your fish. In a bowl, mix the flour, baking powder, egg, paprika, cumin, s&p and beer all together until a pancake-like batter is formed. Set aside.
  • Season the fish on both sides with salt and pepper.
  • Heat your oil to 325-350F. Once oil is ready, dip the fish into the batter, carefully shake off the excess and place it right into the hot oil. Do this in batches so the pot is not overcrowded. Cook, flipping once if necessary, until golden brown all over. Remove from oil and place on a paper towel lined plate.
  • Once all the fish is done frying, assemble the tacos! Take a tortilla of choice, add a touch of chipotle or regular crema in the center and lay some shredded cabbage on top. Place a piece of fish on top the cabbage and top with more cabbage. Top that off with some pico de gallo and some crema along with a squeeze of lime juice and BOOM! You’re in San Diego or Baja California!
  • Continue making as many tacos as your heart desires! Enjoy!
Keyword Baja Fish Tacos

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