Baja Fish Tacos Delight (Printable Version)

Golden fried white fish in tortillas with crunchy cabbage and a tangy lime sauce topping.

# What You'll Need:

→ Fish Batter

01 - 1 pound firm white fish fillets (cod or halibut), cut into 1-inch strips
02 - 1 cup all-purpose flour
03 - 1/4 cup cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon paprika
08 - 1/2 teaspoon ground black pepper
09 - 1 cup cold sparkling water
10 - Vegetable oil, for frying

→ Creamy Lime Sauce

11 - 1/2 cup mayonnaise
12 - 1/4 cup sour cream
13 - 1 clove garlic, finely minced
14 - 2 tablespoons fresh lime juice
15 - 1 teaspoon lime zest
16 - 1 teaspoon hot sauce (optional)
17 - Salt and pepper, to taste

→ Toppings and Tortillas

18 - 2 cups finely shredded green cabbage
19 - 1/2 cup finely chopped fresh cilantro
20 - 1 small red onion, thinly sliced
21 - 1 to 2 ripe avocados, sliced
22 - 8 small corn tortillas (6-inch)
23 - Lime wedges, for serving

# Directions:

01 - Combine mayonnaise, sour cream, minced garlic, lime juice, lime zest, and optional hot sauce in a small bowl. Season with salt and pepper. Refrigerate until needed.
02 - In a large bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, paprika, and black pepper. Gradually add cold sparkling water, stirring until a smooth batter forms.
03 - Pour vegetable oil to a depth of about 1 inch in a deep skillet or Dutch oven. Heat over medium-high until reaching 350°F (175°C).
04 - Pat the fish strips dry and lightly dredge them in flour. Dip each strip into the batter, allowing excess to drip off. Fry in batches for 3 to 4 minutes until golden and crisp. Drain on paper towels or a wire rack.
05 - Heat corn tortillas briefly in a dry skillet or oven until warm and pliable.
06 - Place fried fish pieces onto each warm tortilla. Top with shredded cabbage, cilantro, sliced onion, and avocado. Drizzle with creamy lime sauce and serve with lime wedges.

# Expert Advice:

01 -
  • The batter stays impossibly light and crispy without any deep-frying shame, thanks to that sparkling water magic.
  • You control the creamy lime sauce, so you can dial up the heat or lime however your taste buds demand.
02 -
  • Oil temperature is everything—too cool and your fish absorbs grease instead of frying; too hot and the outside burns before the inside cooks through.
  • Never skip the paper towel step for your fish; any moisture on the surface will splatter oil and prevent the batter from crisping properly.
03 -
  • If your batter is too thick, it'll insulate the fish and prevent crisping; too thin and it won't coat evenly—whisk until it flows slowly off a whisk.
  • For lighter tacos without deep frying, you can brush battered fish with oil and bake at 425°F (220°C) on a parchment-lined tray for about 12 minutes, though you'll lose some of that ethereal crispness.
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