Baja Fish Tacos (Printable)

Crispy battered white fish with crunchy cabbage and creamy lime sauce in warm tortillas.

# What You'll Need:

→ Fish Batter

01 - 1 lb firm white fish fillets (cod, halibut), cut into 1-inch strips
02 - 1 cup all-purpose flour
03 - 1/4 cup cornstarch
04 - 1 tsp baking powder
05 - 1 tsp kosher salt
06 - 1/2 tsp garlic powder
07 - 1/2 tsp paprika
08 - 1/2 tsp ground black pepper
09 - 1 cup cold sparkling water
10 - Vegetable oil for frying

→ Creamy Lime Sauce

11 - 1/2 cup mayonnaise
12 - 1/4 cup sour cream
13 - 1 clove garlic, minced
14 - 2 tbsp fresh lime juice
15 - 1 tsp lime zest
16 - 1 tsp hot sauce (optional)
17 - Salt and pepper to taste

→ Toppings

18 - 2 cups finely shredded green cabbage
19 - 1/2 cup finely chopped fresh cilantro
20 - 1 small red onion, thinly sliced
21 - 1–2 ripe avocados, sliced
22 - 8 small corn tortillas (6-inch)
23 - Lime wedges for serving

# Step-by-Step Guide:

01 - Combine mayonnaise, sour cream, garlic, lime juice, lime zest, and hot sauce in a bowl; season with salt and pepper; refrigerate until needed.
02 - Whisk together flour, cornstarch, baking powder, salt, garlic powder, paprika, and black pepper; gradually whisk in cold sparkling water until smooth.
03 - Pour vegetable oil to a 1-inch depth in a deep skillet; heat over medium-high to 350°F.
04 - Pat fish dry and lightly dredge in flour; dip strips into batter letting excess drip off.
05 - Fry fish in batches, turning occasionally, until golden and crisp, about 3–4 minutes; drain on paper towels or wire rack.
06 - Heat tortillas briefly in a dry skillet or oven until pliable.
07 - Place fried fish on tortillas; top with cabbage, cilantro, onion, avocado; drizzle with creamy lime sauce; serve with lime wedges.

# Expert Tips:

01 -
  • The batter stays impossibly crispy even under all those toppings, thanks to the sparkling water trick that nobody talks about.
  • You can have dinner on the table in under 45 minutes, and it tastes like you've been cooking all day.
  • Everyone assembles their own taco, so there's no fussing—just abundance and choice.
02 -
  • If your batter is too thick, the batter thickens as it sits—add a splash of cold sparkling water if it starts looking like cement, not pancake batter.
  • The oil temperature matters more than anything else; use a thermometer and trust it, because your eyes lie.
  • Fish continues cooking even after you pull it out of the oil, so pull it at golden, not dark golden, or it turns dry.
03 -
  • If you're nervous about frying, bake the battered fish at 425°F on an oiled tray until golden—it won't have the same shatter, but it's still delicious and nobody needs to know you didn't deep fry.
  • Make the sauce hours ahead; it's actually better when the flavors have time to marry together in the cold.
Go Back