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Made with crisply fried white fish and topped with crispy cabbage slaw and a delicious white sauce. This Baja Fish Taco is just like you get in the taco shops in San Diego and Baja, California.
Why You’ll Love This Recipe
Our oldest son moved to San Diego in January. One of my favorite things about San Diego is the fish tacos!
On our last visit, we enjoyed fish tacos five times in four days!I Our youngest daughter was with us on the trip. She has spent her whole life so far thinking she doesn’t like fish. But after our trip she realized she was wrong! She enjoyed fish tacos five times too!
I began having fish taco withdrawals as soon as we got home so I knew I had to figure out a way to make them at home! This recipe is pretty darn close to the real thing! Unfortunately, it doesn’t include the beautiful weather of San Diego though.
Ingredients Needed
- Fish, use a light, white fish such as cod, halibut, mahi mahi or tilapia.
- Flour, I use unbleached all-purpose flour
- Cornstarch
- Baking Powder
- Salt
- Egg
- Soda Water, ginger ale, sprite or beer.
- Corn Tortillas
- Cabbage, shredded
- Oil for frying, I used canola or vegetable oil.
- Plain Greek Yogurt
- Mayonnaise
- Lime
- Capers
- Oregano
- Cumin
- Dill Weed, dried
- Cayenne Pepper or Chili Powder
How to Make Baja Fish Tacos
- Combine all sauce ingredients and whisk together.
- Cover bowl with plastic wrap and let it sit in the refrigerator until ready to serve, at least an hour.
- Cut fish into two inch pieces.
- In a medium size bowl combine flour, cornstarch and soda water to make the batter.
- Dip fish pieces into batter until they are lightly coated. Let excess batter drip off fish.
- In a frying pan, heat oil to 375 degrees F. I used a cast iron skillet.
- Add battered fish pieces and cook until golden brown on all sides and fish is cooked through. You will need to do this in batches, you don’t want the fish touching the oil.
- Place cooked fish on a wire rack with a paper towel underneath.
Frequently Asked Questions
Can I use flour tortillas for fish tacos?
A fish taco is traditionally served on a corn tortilla but if you prefer a flour tortilla, use it!
What is the best fish for baja fish tacos?
You want to use a mild, firm white fish. I like to use cod or tilapia because it is easy to find. You could also use halibut, mahi mahi, flounder or grouper.
How do you store leftover fish tacos?
These fish tacos are best enjoyed fresh, right after cooking. If you end up with leftovers store them in an airtight container in the refrigerator for 2-3 days. Do not store with the cabbage and white sauce on them. Store that in separate containers. You can reheat in the oven or in an air-fryer.
For other taco recipes try these:
Be sure and follow me over on YouTube for weekly cooking demos.
Baja Fish Tacos
Ingredients
- 1 lb. fish cod, halibut or tilapia, cut into 1-2inch chunks
- 1 cup flour
- 2 Tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 cup soda water or beer used soda water
White Sauce
- 1/2 cup plain Greek yogurt
- 1/2 cup mayo
- juice of one lime
- 1 tsp minced capers don’t leave this out
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp dill weed dried
- 1 tsp ground cayenne pepper
- 1 quart oil for frying
- corn tortillas
- cabbage finely shredded
Instructions
White sauce
- In a bowl combine yogurt and mayo. Add in lime juice and seasonings. Allow to sit in refrigerator a few hours or overnight.
Fish
- Mix together flour, cornstarch, baking powder, salt, egg and soda water to make batter. A few lumps is o.k.
- Heat oil in deep frying pan to 375 degrees. I used my cast iron skillet.
- Dip fish into batter and fry until crisp and golden brown and cooked through.
- Place on a cooling rack to drain and cool.
- To serve place fish in a corn tortilla. Garnish with sauce and shredded cabbage.
Tips & Notes:
- Top with some chopped green cabbage slaw. It gives it a nice little crunch.
- Drizzle with white sauce. So good! Don’t skip this part!!
- Sprinkle with a bit of chopped cilantro if you like.
- Add a slice or two of avocado.
- Add some lime wedges for squeezing over top of taco.
- A bit of fresh pico de gallo would be delish too!
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Nutrition Facts:
Rebecca says
Ooohhhh these look great. I just spent a week at the beach eating fish tacos. Good timing! 🙂
Leigh Anne says
Life is good at the beach and even better with fish tacos!
Kristin says
I love fish tacos, but have the hardest time making a version my family likes. I can’t wait to try these! Thanks for the delicious recipe. Pinning.
Leigh Anne says
Kristin, I hope you’ll try them and let me know what your family thinks!
Denise says
Looks delicious. Do you have a favorite brand of corn tortillas ? And…do you heat them up a bit first ?
Leigh Anne says
Denise, I like the Don Pancho brand. I do warm them up in the microwave between two paper towels first. Enjoy!
Matt Robinson says
These look so incredibly good! We do the same every time we are down in SD.
Leigh Anne says
Thanks Matt! Can’t wait to go back to SD!
Cassandra says
You might want to change your ‘1/2 tsp dried till week’, to 1/2 tsp. dried dill weed. LOL!
Leigh Anne says
Thanks Cassandra – got it changed. Appreciate you letting me know.