These Easy Baja Fish Tacos are fun and fresh! Crispy fish topped with crunchy cabbage and zesty sauce make each bite a tasty adventure. Perfect for a casual dinner!
You’ll love how quick they come together. I usually whip up some extra sauce because, let’s be honest, it’s the best part. Try not to eat it all before the tacos are ready! 😄
Key Ingredients & Substitutions
White Fish: Cod and tilapia work great for these tacos. If you can’t find them, try using haddock or even shrimp for a different twist. Both options offer a nice texture and flavor.
All-Purpose Flour & Cornmeal: Together, they give a fantastic crunch. You can swap all-purpose flour for gluten-free flour if needed. For cornmeal, try crushed crackers or breadcrumbs as a different coating.
Spices (Paprika & Cumin): These add warmth to the fish. If you’re out of paprika, smoked paprika adds a nice touch. Instead of cumin, use taco seasoning for more flavor.
Buttermilk: It helps the coating stick and adds flavor. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar and let it sit for a few minutes. It works nearly the same!
Vegetables: Cabbage adds crunch, while radishes bring spice. You could use lettuce instead of cabbage or omit the radishes if they’re not your favorite. Fresh cilantro is a must for flavor, but parsley works if you’re not a fan!
How Do You Fry Fish for Tacos Without Making a Mess?
Getting that crispy fish without a kitchen disaster can be tricky. Here are some tips for frying:
- Be sure your oil is hot enough—use a thermometer if you have one (around 350°F is great). If it’s too cool, the fish can become greasy.
- Don’t overcrowd the pan! Fry the fish in small batches to keep the temperature steady and ensure an even golden crust.
- Use a slotted spoon to gently turn the fish. This prevents them from tearing apart while cooking.
- After frying, let the fish rest on paper towels to absorb extra oil. This keeps them crispy!
Easy Baja Fish Tacos
Ingredients You’ll Need:
For the Fish:
- 1 pound white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk or milk
- Oil for frying (such as vegetable or canola)
For the Tacos:
- 8 small corn or flour tortillas
- 1 cup green cabbage, thinly sliced
- 1/2 cup radishes, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup sour cream or Mexican crema
- Hot sauce (optional)
How Much Time Will You Need?
This recipe will take about 25 minutes to prepare and cook the fish, plus a few more minutes to assemble your tacos. In total, you should have your delicious Baja fish tacos ready in about 30 minutes.
Step-by-Step Instructions:
1. Prepare the Fish:
Start by cutting the fish fillets into strips or bite-sized pieces based on your preference. Use paper towels to pat them dry. This helps the breading stick better.
2. Set Up Breading Stations:
In one bowl, mix together the flour, cornmeal, paprika, cumin, salt, and black pepper. In another bowl, pour in the buttermilk. These will be your breading stations for coating the fish.
3. Bread the Fish:
Take each piece of fish and dip it into the buttermilk where it should soak slightly before letting any excess drip off. Then, dredge it into the flour-cornmeal mixture until it is well coated. Place the coated fish pieces on a plate while you prepare to fry.
4. Heat the Oil:
In a large skillet or frying pan, heat about 1/2 inch of oil over medium-high heat. To check if the oil is hot enough, drop in a small amount of the breading mixture—if it sizzles, you’re ready to fry!
5. Fry the Fish:
Carefully add the breaded fish pieces to the hot oil, making sure not to overcrowd the pan. Fry them for about 3-4 minutes on each side, until they turn golden brown and are fully cooked. Once done, use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil.
6. Prepare the Tortillas:
While the fish is frying, warm the tortillas. You can do this by lightly heating them in a dry skillet or on a pan over low heat for about 30 seconds on each side. This keeps them soft and pliable for your tacos.
7. Assemble the Tacos:
Now it’s taco time! On each tortilla, place a few pieces of the fried fish, then layer on the sliced cabbage, radishes, and sprinkle with fresh cilantro. Add a drizzle of sour cream or crema, and if you like a kick, feel free to drizzle on some hot sauce!
8. Serve:
Serve your freshly assembled Baja fish tacos immediately with lime wedges on the side for a zesty squeeze right before you eat. Enjoy every bite of your delicious creation!
Can I Use Different Types of Fish for This Recipe?
Absolutely! While cod and tilapia are great choices, you can also use halibut, mahi-mahi, or even shrimp if you prefer. Just ensure that the fish is firm and will hold up when frying.
Can I Make the Fish Ahead of Time?
Yes, you can prepare the fish and even coat it ahead of time! Chill the breaded fish pieces in the fridge for up to an hour before frying. This helps the breading to adhere better. Just make sure to fry them fresh for the best texture!
How to Store Leftover Fish Tacos
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, place the fish in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. The tortillas are best reheated only as needed to maintain their freshness.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, 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 to sour before using. This will give you a similar tangy flavor!
