These Easy Baja Fish Tacos are fresh and super tasty! Crispy fish, crunchy cabbage, and a zesty sauce all wrapped in warm tortillas make for the perfect meal.
You can whip these up in no time, and they’re perfect for taco night. I love adding extra lime juice for a zing—bring on the fun and flavors! 🌮
Key Ingredients & Substitutions
White Fish: Cod or tilapia work well for their mild flavor and flaky texture. If you’re looking for a sustainable option, consider using pollock or haddock. You can also try shrimp or even tofu for a vegetarian version!
Flour & Cornmeal: All-purpose flour is essential for breading, but whole wheat flour adds a nutty taste if you prefer. You can use almond or gluten-free flour instead of regular flour for gluten sensitivity. Cornmeal gives a nice crunch; however, you can replace it with panko breadcrumbs if you prefer a lighter texture.
Spices: Paprika, cumin, and garlic powder create a flavorful coating. If you like it spicy, use smoked paprika and a bit more cayenne pepper. If you’re out of garlic powder, fresh minced garlic works too—just be careful with the amount!
Tortillas: Corn tortillas add a traditional touch, but flour tortillas are excellent too, especially if you want a softer taco. Whole wheat tortillas can also be a healthy swap.
How Do I Ensure My Fish is Perfectly Fried?
Frying fish can be tricky, but with a few pointers, you can achieve golden perfection! Start by drying the fish thoroughly; this helps the breading stick better. Then, follow these steps:
- Heat the oil to medium-high until shimmering, but not smoking. Use a thermometer if you have one; the ideal frying temperature is around 350°F (175°C).
- Fry in small batches to avoid overcrowding the skillet. This keeps the oil hot, ensuring a crispy coating.
- Cook for 3-4 minutes on each side or until golden brown. Test the fish with a fork to make sure it flakes easily.
- Drain on paper towels right after frying to remove excess oil. This keeps the fish crispy!
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 paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 2 eggs, beaten
- Vegetable oil for frying
For The Tacos:
- 8 small corn or flour tortillas
- 1 cup shredded cabbage
- 1/2 cup diced radishes
- 1/2 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup sour cream or crema
- Hot sauce (optional) for serving
How Much Time Will You Need?
This delicious recipe requires about 15 minutes to prepare and another 15 minutes to cook. You’ll spend a bit of time breading the fish and frying it up, but the tasty results are well worth the effort!
Step-by-Step Instructions:
1. Prepare the Fish:
Start by patting the fish fillets dry with paper towels to remove excess moisture. Then, cut the fish into smaller pieces that will fit nicely in your tacos. Set them aside for now.
2. Set Up Breading Station:
Create a breading station using three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, pour in the beaten eggs. In the third bowl, mix together the cornmeal, paprika, cumin, garlic powder, cayenne pepper (if using), and some salt and pepper. This way, you’ll have everything ready to coat the fish!
3. Bread the Fish:
Take a piece of fish and dip it into the flour, making sure to shake off any excess. Next, dunk it into the beaten eggs, and finally, coat it thoroughly with the cornmeal mixture. Make sure all sides are well covered. Repeat this for all the fish pieces.
4. Heat Oil:
In a large skillet, pour in about 1/2 inch of vegetable oil and heat it over medium-high heat. You want the oil to be hot but not smoking, which is perfect for frying!
5. Fry Fish:
Once the oil is hot, carefully place the breaded fish pieces into the skillet. Fry them in batches if necessary, so they don’t crowd the pan. Cook each side for about 3-4 minutes, or until they are golden brown and cooked through. Once done, remove the fish and let them drain on paper towels.
6. Warm Tortillas:
While the fish is frying, warm your tortillas in a dry skillet over medium heat. Heat them for about 30 seconds on each side until they become pliable and warm.
7. Assemble Tacos:
Now it’s time to put everything together! Take a warm tortilla and place a few pieces of the fried fish on top. Add some shredded cabbage, diced radishes, and a sprinkle of fresh cilantro. Drizzle your desired amount of sour cream or crema over the top.
8. Serve:
Finally, squeeze some fresh lime juice over your tacos, add hot sauce if you like a kick, and serve with lime wedges on the side. Enjoy your delicious Easy Baja Fish Tacos! They’re sure to be a hit!
Can I Substitute Another Type of Fish?
Absolutely! While cod and tilapia are great choices, you can use any mild white fish, such as halibut or catfish. Just make sure the fish is fresh and suitable for frying for the best flavor and texture.
How Can I Make This Recipe Gluten-Free?
To make gluten-free fish tacos, simply substitute the all-purpose flour with a gluten-free flour blend and ensure that your cornmeal is also certified gluten-free. The rest of the ingredients should be naturally gluten-free, but double-check labels just to be safe!
What’s the Best Way to Store Leftover Tacos?
For best results, store the components separately: keep the fried fish in an airtight container in the fridge for up to 2 days, and store tortillas and toppings separately. To reheat the fish, pop it in the oven at 350°F (175°C) for about 10 minutes to keep it crispy.
Can I Prepare the Fish Ahead of Time?
Yes! You can bread the fish in advance and store it in the refrigerator for up to 1 hour before frying. Just be sure to cover it well so it doesn’t dry out. Frying just before you’re ready to serve will keep them fresh and crispy!
