Skip to Content

Baja Fish Tacos with Slaw & Lime Crema

0 Comments

⭐ Why You’ll Love These:

✔️ Crispy, flaky fish
✔️ Creamy lime crema with a kick
✔️ Crunchy slaw for freshness
✔️ Better than your favorite taco joint!

🧾 Ingredients

🐟 For the Fish:

  • 1 lb white fish fillets (like cod, tilapia, or mahi-mahi)
  • ½ cup flour
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ cup beer (or sparkling water for non-alcoholic)
  • Oil for frying (vegetable or canola)

🥬 For the Slaw:

  • 2 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • ¼ cup carrots, julienned (optional)
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • Salt & pepper to taste

🍋 For the Lime Crema:

  • ½ cup sour cream (or Greek yogurt)
  • 2 tablespoons mayonnaise
  • 1–2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 1 clove garlic, minced
  • Salt to taste

🌮 For Serving:

  • 8 small corn or flour tortillas
  • Fresh cilantro, chopped
  • Lime wedges
  • Optional: sliced jalapeños, hot sauce, or avocado

👩‍🍳 Instructions

🔸 Step 1: Make the Slaw

  1. In a large bowl, combine cabbage, carrots, lime juice, and olive oil.
  2. Toss well and season with salt and pepper. Chill while you prep everything else.

🔸 Step 2: Make the Lime Crema

  1. In a small bowl, whisk together sour cream, mayo, lime juice & zest, garlic, and salt.
  2. Refrigerate until ready to serve (flavor improves as it sits).

🔸 Step 3: Fry the Fish

  1. In a mixing bowl, combine flour, cornstarch, baking powder, paprika, garlic powder, and salt.
  2. Stir in beer or sparkling water until you get a thick, smooth batter.
  3. Heat oil in a skillet or deep pan over medium-high heat (~350°F).
  4. Dip fish pieces into the batter and fry for 2–3 minutes per side, until golden and crispy.
  5. Drain on paper towels and lightly salt while hot.

🔸 Step 4: Assemble the Tacos

  1. Warm tortillas in a dry skillet or microwave.
  2. Add a piece or two of crispy fish to each tortilla.
  3. Top with slaw, drizzle of lime crema, and fresh cilantro.

🧄 Optional Add-Ons:

  • Sliced avocado or guacamole
  • Crumbled cotija cheese
  • Pickled red onions for tang
  • A drizzle of chipotle hot sauce for smoky heat

❄️ Storage Tips:

  • Fish: Best enjoyed fresh and crispy. Store leftovers separately and reheat in the air fryer or oven.
  • Slaw & crema: Keep in the fridge up to 3 days

❓ FAQs

Can I bake or air-fry the fish instead of frying?
Yes! Bake at 425°F for 12–15 minutes or air fry at 400°F for 8–10 minutes, flipping halfway.

Can I use frozen fish?
Absolutely — just thaw and pat it dry very well before battering and frying.

What kind of tortillas should I use?
Corn tortillas are traditional, but flour tortillas also work great!

💡 Final Thoughts

These Baja Fish Tacos are light, crispy, tangy, and refreshing — just like the beachside tacos you’d find in Southern California or Mexico. Perfect for a fun taco night, backyard BBQ, or casual dinner party. 🌮🌴🐟

Want a shrimp version or chipotle crema twist next? Just say the word!