Description
Crispy Baja Fish Tacos feature tender white fish fillets coated in a seasoned batter of flour, buttermilk, and cornmeal, then fried to golden perfection. Served on warm corn tortillas and topped with shredded cabbage, fresh cilantro, and a tangy creamy lime sauce, these tacos offer a delicious balance of textures and flavors with a zesty lime finish.
Ingredients
Scale
Fish and Coating
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 cup cornmeal
- 1/2 cup buttermilk
- 1 large egg
- 1 tablespoon vegetable oil
Tacos and Toppings
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup fresh cilantro, chopped
- 1/2 small red onion, thinly sliced
- 1/2 avocado, sliced
Sauce
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 tablespoon mayonnaise
- 1/2 teaspoon hot sauce
Garnish
- 1 lime, cut into wedges
Instructions
- Prepare the Fish: Rinse the white fish fillets under cold water and pat dry with paper towels. Cut the fillets into bite-sized pieces about 2-3 inches long, ensuring they are evenly sized for even frying.
- Mix Dry Ingredients: In a shallow bowl, whisk together the all-purpose flour, salt, black pepper, paprika, garlic powder, and cayenne pepper until fully combined and evenly distributed.
- Combine Wet Ingredients: In a separate shallow bowl, whisk the buttermilk and egg together until smooth and fully incorporated.
- Prepare Cornmeal: Place the cornmeal in a third shallow bowl; this will provide a crispy coating for the fish.
- Coat the Fish: Dip each piece of fish first into the flour mixture, coating well. Next, dip it into the buttermilk and egg mixture, allowing excess to drip off. Finally, coat each piece in the cornmeal, pressing lightly to ensure adherence.
- Heat Oil and Fry Fish: Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot and shimmering, carefully add the coated fish pieces in batches without overcrowding. Fry each side for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Warm Tortillas: While frying, warm the corn tortillas by heating them in a dry skillet over medium heat for 30 seconds per side or microwave wrapped in a damp paper towel for 20-30 seconds.
- Make Sauce: In a small bowl, mix sour cream, lime juice, mayonnaise, and hot sauce until the sauce is smooth and creamy.
- Assemble Tacos: Place a warm tortilla on a plate, add a few pieces of fried fish in the center, then top evenly with shredded cabbage, chopped cilantro, and drizzle the creamy sauce over them.
- Add Final Toppings: Garnish each taco with thin slices of red onion and avocado for added crunch and creaminess.
- Finish and Serve: Squeeze a wedge of lime over the top of each taco for a fresh citrus burst and serve immediately with extra lime wedges on the side.
Notes
- Use firm white fish like cod, tilapia, or mahi-mahi for best results.
- Don’t overcrowd the pan when frying to ensure the fish crisps up properly.
- Warm tortillas just before serving to keep them soft and pliable.
- The sauce can be adjusted for heat by varying the amount of hot sauce used.
- For a lighter option, fish can be baked with the same coating at 425°F (220°C) for 15-20 minutes instead of frying.
