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Baja Fish Tacos
The perfect batter fried fish tacos, just like the Baja fish tacos from San Diego.
Course
Main Course, Main Dish
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
servings
Calories
462
kcal
Author
Leigh Anne Wilkes
Equipment
Cast Iron Skillet
Measuring Cups
Measuring Spoons
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.
Notes
After placing fish into a corn tortilla top it with:
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!
Nutrition
Calories:
462
kcal
|
Carbohydrates:
29
g
|
Protein:
30
g
|
Fat:
24
g
|
Saturated Fat:
4
g
|
Cholesterol:
110
mg
|
Sodium:
581
mg
|
Potassium:
561
mg
|
Sugar:
1
g
|
Vitamin A:
265
IU
|
Vitamin C:
0.3
mg
|
Calcium:
107
mg
|
Iron:
2.6
mg