As soon as I smell the oil heating up, memories of warm summer nights wash over me. Sitting by the beach with the salty breeze in my hair, there’s nothing like biting into a freshly made fish taco. It’s a little taste of paradise wrapped in a soft tortilla. This Baja Fish Taco recipe has been a favorite in our family for years, bringing joy and flavor to our tables. You don’t just make these tacos; you create moments. Each bite carries a mix of crispy fish, fresh toppings, and creamy avocado sauce, making it a standout dish. What makes this recipe special is how easy it is to prepare while still delivering that authentic taste of the coast.
Why Make This Recipe
Baja Fish Tacos are a delightful dish that everyone can enjoy. They are light, flavorful, and perfect for sharing. Making these tacos at home means you can customize them just the way you like. Whether you’re having a casual dinner with family or hosting friends, this recipe brings smiles and satisfaction. Plus, there’s something about frying fish that feels just right on a weekend!
How to Make Baja Fish Tacos
Ingredients
- White fish fillets
- Beer
- Flour
- Shredded cabbage
- Pico de gallo
- Avocado
- Sour cream
- Lime juice
- Corn tortillas
- Salt
- Pepper
- Oil for frying
Directions
- Prepare the batter by combining flour, beer, salt, and pepper in a bowl until smooth.
- Heat oil in a deep pan for frying.
- Dip the fish fillets into the batter and fry until golden brown and crispy.
- In a blender, mix avocado, sour cream, lime juice, and salt to make the avocado crema.
- Warm the corn tortillas in a skillet.
- Assemble the tacos by placing fried fish, shredded cabbage, pico de gallo, and drizzling with avocado crema in each tortilla.
- Serve immediately.
How to Serve Baja Fish Tacos
Serve your Baja Fish Tacos fresh off the skillet. Arrange the assembled tacos on a platter, and add extra lime wedges for squeezing. You can also provide additional toppings like sliced jalapeños or fresh cilantro for everyone to customize their tacos.
How to Store Baja Fish Tacos
If you have leftovers, store the components separately. Place the fried fish in an airtight container in the fridge to keep it crispy for a day. Keep the toppings and the tortillas in separate containers. Reheat the fish in the oven to help restore its crunch before assembling.
Tips to Make Baja Fish Tacos
- Use a light beer for a subtle flavor in the batter.
- Make sure the oil is hot enough before frying; it should bubble when you add the fish.
- Feel free to add your favorite toppings for more flavor.
Variation
You can easily switch the white fish for shrimp or other seafood if you prefer. Just follow the same frying technique for perfect results.
FAQs
What fish is best for fish tacos?
White fish like cod, tilapia, or mahi-mahi works great due to its mild flavor and flaky texture.
Can I bake the fish instead of frying?
Yes, you can bake the fish for a healthier option. Just coat them with the batter and bake until golden at 400°F for about 15-20 minutes.
How do I make the tacos spicier?
Add some hot sauce to the batter or try spicy pico de gallo to raise the flavor level. You can also include sliced jalapeños as a topping.
Baja Fish Tacos
Ingredients
Fish and Toppings
- 1 lb White fish fillets Cod, tilapia, or mahi-mahi work well.
- 1 cup Shredded cabbage
- 1 cup Pico de gallo For topping.
- 1 piece Avocado For the avocado crema.
- 1/2 cup Sour cream
- 2 tbsp Lime juice
- 8 pieces Corn tortillas For serving.
Batter
- 1 cup Flour
- 1 cup Beer Use a light beer for a subtle flavor.
- 1 tsp Salt
- 1/2 tsp Pepper
For frying
- Oil as needed Oil for frying Make sure oil is hot enough before frying.
Method
Preparation
- Prepare the batter by combining flour, beer, salt, and pepper in a bowl until smooth.
- Heat oil in a deep pan for frying.
Cooking
- Dip the fish fillets into the batter and fry until golden brown and crispy.
- In a blender, mix avocado, sour cream, lime juice, and salt to make the avocado crema.
- Warm the corn tortillas in a skillet.
Assembly
- Assemble the tacos by placing fried fish, shredded cabbage, pico de gallo, and drizzling with avocado crema in each tortilla.
- Serve immediately.