These Easy Baja Fish Tacos are fresh and fun! They feature crispy fish, fresh toppings, and a zesty sauce all wrapped up in soft tortillas. Perfect for a sunny day or taco night!
Sometimes I just can’t resist piling on the toppings! The crunch from the veggies and the tangy sauce make every bite a treat. I always make extra so I can have leftovers for lunch! 🌮
Key Ingredients & Substitutions
White Fish: Cod and tilapia are great choices for tacos. They’re mild and flaky. If you want a different flavor, try catfish or even shrimp. Both work well and give a nice twist to the dish!
Cornmeal: This adds crunch and texture. If you don’t have cornmeal, you can use additional flour or even breadcrumbs for a similar effect.
Buttermilk: This is key for moist fish. If you don’t have it, mix regular milk with vinegar or lemon juice to make a quick substitute. It works like a charm!
Mayonnaise: This creamy element brings flavor to the tacos. You can substitute Greek yogurt for a lighter option or use avocado for a fresh feel.
Cabbage: Shredded cabbage adds crunch and freshness. If you want a different look, try using shredded lettuce or even coleslaw mix for some extra flavor.
How Do I Ensure My Fish Stays Crispy While Frying?
Frying the fish properly is vital to keep it crunchy! Follow these tips for perfect results:
- Make sure your oil is hot enough before frying. It should be about 350°F (175°C). You can test it by dropping a bit of the flour mixture in—if it sizzles, you’re good to go!
- Don’t crowd the pan! Fry a few fillets at a time to keep the temperature steady and ensure they fry evenly. This helps them turn golden on all sides.
- After frying, let the fish drain on paper towels to remove excess oil. This keeps them crispy and delicious.
How to Make Easy Baja Fish Tacos
Ingredients You’ll Need:
For the Fish:
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- 1 cup buttermilk (or regular milk with 1 tbsp vinegar)
- Oil for frying (vegetable or canola)
For the Tacos:
- 8 corn or flour tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- Sliced radishes (for garnish)
- Lime wedges (for serving)
- Tortilla chips (optional, for serving)
How Much Time Will You Need?
This recipe will take about 20 minutes in total. You’ll spend about 10 minutes preparing the ingredients and frying the fish, and then another 10 minutes assembling everything and getting ready to enjoy your tasty tacos!
Step-by-Step Instructions:
1. Prepare to Fry:
Start by preheating the oil in a deep skillet or frying pan over medium-high heat. Make sure you have enough oil to submerge the fish halfway for even cooking.
2. Make the Coating:
In a shallow bowl, mix together the flour, cornmeal, garlic powder, paprika, cumin, salt, and pepper. Stir it well so that all the spices are evenly distributed.
3. Coat the Fish:
Take each fish fillet and dip it into the buttermilk, allowing the excess to drip off. Next, dredge the fish in the flour mixture until fully coated. This will give your fish a nice crispy texture!
4. Fry the Fish:
Carefully add the coated fish fillets to the hot oil. Fry them for about 3-4 minutes on each side, or until they are golden brown and fully cooked through. Once done, remove the fish and place them on paper towels to drain any excess oil.
5. Make the Sauce:
While your fish is cooking, prepare the sauce by mixing mayonnaise and lime juice together in a small bowl. This will add a lovely tang to your tacos!
6. Warm the Tortillas:
Warm the tortillas in a dry skillet for a couple of minutes or microwave them for a few seconds until they are pliable and ready to hold all your delicious fillings.
7. Assemble the Tacos:
Take one of the warm tortillas and place a piece of the fried fish in the center. Top with some shredded cabbage, diced tomatoes, and chopped cilantro. Don’t forget to add sliced radishes and a drizzle of the mayonnaise lime sauce on top!
8. Serve and Enjoy:
Serve your tacos with lime wedges on the side for that fresh squeeze and add tortilla chips if you like! Grab your friends or family and enjoy your homemade Baja fish tacos together!
Can I Use A Different Type of Fish?
Absolutely! If you prefer a firmer fish or have dietary restrictions, you can substitute with other white fish like haddock or even salmon. Just keep in mind that cooking times may vary slightly, so adjust accordingly!
How Do I Make This Recipe Gluten-Free?
To make gluten-free tacos, use a gluten-free flour blend instead of all-purpose flour and ensure your cornmeal is certified gluten-free. You can also serve the fish in corn tortillas, which are typically gluten-free, but always double-check the packaging.
What’s the Best Way to Reheat Leftover Fish Tacos?
The best way to reheat fried fish is in the oven. Preheat your oven to 350°F (175°C) and place the fish on a baking sheet for about 10 minutes until heated through and crispy. Avoid the microwave, as it can make the fish soggy.
Can I Prepare the Tacos Ahead of Time?
You can prepare some components ahead of time! Chop the veggies and prepare the sauce a few hours in advance. Just wait to fry the fish and assemble the tacos until you’re ready to serve them for the best texture and flavor.
