These Baja fish tacos are a fun and tasty treat! Crispy fish wrapped in soft tortillas, topped with fresh veggies and a zesty homemade sauce that brings it all together.
Honestly, what’s better than a taco night? I could eat these every day! Just grab your favorite toppings and enjoy some tasty fun. 🌮😊
Making these tacos is super easy. Just fry the fish, whip up the sauce, and your dinner is ready in no time! Perfect for a quick weeknight meal or a weekend gathering.
Key Ingredients & Substitutions
Fish Fillets: Cod and tilapia are great choices for their mild flavor and flaky texture. If you’re looking for a more sustainable option, catfish or hake works well too. For a plant-based twist, consider using crispy tofu or plant-based fish alternatives.
Flour: All-purpose flour gives the fish a great coating, but you can use gluten-free flour if needed. Cornmeal also adds a nice crunch if you’re feeling adventurous!
Buttermilk: It adds tenderness to the fish. If you don’t have buttermilk, just mix milk with a splash of white vinegar and let it sit for a few minutes. Alternatively, plain yogurt can work too but will thicken your batter a bit.
Vegetable Oil: For frying, choose oils with a high smoke point like canola or peanut oil. If you’re looking to reduce fat, consider baking the fish instead, using a bit of olive oil spray for crispiness.
Cabbage: Purple cabbage adds color and crunch. If you prefer, green cabbage or even shredded carrots can be a lovely substitute and provide a different flavor profile.
How Do I Get My Fish Perfectly Crispy?
Achieving that crispy, golden coating on your fish is key to a great taco. Here’s how you can make sure your fish turns out perfectly every time:
- First, allow the coated fish to rest for a few minutes before frying. This helps the batter stick better.
- Ensure your oil is hot enough—around 350°F (175°C). A drop of batter should sizzle immediately when it hits the oil.
- Fry in small batches to avoid overcrowding, which can drop the oil temperature and lead to soggy fish.
- Once cooked, drain your fish on paper towels right away to keep them crispy and hot.
With these tips, you’ll have crunchy, delicious fish tacos every time!
Epic Baja Fish Tacos With Homemade Fish Taco Sauce
Ingredients You’ll Need:
For the Tacos:
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 1 cup buttermilk (or milk with a splash of vinegar)
- Vegetable oil for frying
- 8-10 corn tortillas
- 1 cup purple cabbage, shredded
- 1 cup pico de gallo (diced tomatoes, onion, cilantro, lime juice)
- 1 avocado, mashed or sliced
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
For the Fish Taco Sauce:
- 1/2 cup mayonnaise
- 1 tbsp lime juice
- 1 tbsp hot sauce (adjust for spice preference)
- 1 tsp garlic powder
- 1 tsp cumin
- Salt to taste
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll need about 10 minutes for prep work and around 20 minutes for cooking. Perfect for a quick and tasty dinner!
Step-by-Step Instructions:
1. Make the Fish Taco Sauce:
Start by mixing the fish taco sauce. In a small bowl, combine the mayonnaise, lime juice, hot sauce, garlic powder, cumin, and salt. Stir until everything is well blended. Cover the bowl and put it in the refrigerator to chill while you prepare the tacos.
2. Prepare the Fish Coating:
In a shallow bowl, mix together the flour, paprika, cumin, garlic powder, cayenne pepper (if using), salt, and pepper. This will be your seasoning blend for coating the fish.
3. Coat the Fish:
Take each fish fillet and dip it into the buttermilk, letting any extra drip off. Then, dredge the fillet in the seasoned flour mixture, ensuring it’s well coated.
4. Fry the Fish:
Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the coated fish fillets in batches, frying them until they are golden brown and cooked through. This should take about 3-4 minutes on each side. When done, remove the fillets and place them on paper towels to drain excess oil.
5. Warm the Tortillas:
While the fish is frying, warm the corn tortillas. You can do this in a separate skillet over low heat or in the microwave until they are soft and pliable.
6. Assemble the Tacos:
Now it’s time to put everything together! Place a few pieces of fried fish in each tortilla. Top them with shredded purple cabbage, pico de gallo, avocado, and a nice drizzle of the fish taco sauce you made earlier.
7. Garnish and Serve:
To finish, sprinkle some chopped cilantro on top and serve your tacos with lime wedges on the side for a zesty kick. Enjoy your homemade Baja fish tacos!
Can I Use a Different Type of Fish for This Recipe?
Absolutely! While cod and tilapia are great choices, you can also use other white fish like haddock, snapper, or mahi-mahi. Just ensure the fish is fresh and flaky for the best results!
What Should I Do If I Don’t Have Buttermilk?
No problem! You can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly – then it’s ready to use just like buttermilk!
How to Store Leftover Fish Tacos?
For any leftovers, store the components separately in airtight containers. The fish can be refrigerated for up to 2 days, while the cabbage, pico de gallo, and sauce can last about 3-4 days. When ready to eat, gently reheat the fish in a skillet and assemble your tacos fresh!
Can I Make the Fish Taco Sauce in Advance?
Yes! The fish taco sauce can be made ahead of time and stored in the refrigerator for up to a week. Just give it a good stir before serving, and feel free to adjust the seasonings to suit your taste!
