These Easy Baja Fish Tacos are fun and fresh! Crispy fish wrapped in warm tortillas, topped with crunchy cabbage and zesty sauce make a delicious bite for everyone.
Making these is a breeze! I love how I can have dinner ready in no time. Plus, who doesn’t want to enjoy tacos without a mess? Grab your favorite toppings and dig in!
Key Ingredients & Substitutions
White Fish: Cod and tilapia are great choices for these tacos, but if you’re looking for something different, try snapper or haddock. You can even use shrimp for a tasty twist!
Cornmeal: This adds a nice crunch. If you’re gluten-free, look for gluten-free flour options or use almond flour as a substitute for the all-purpose flour.
Buttermilk: Not everyone has buttermilk on hand, and that’s okay! You can mix regular milk with a splash of vinegar or lemon juice and let it sit for a few minutes for a good substitute.
Tortillas: Corn tortillas bring authenticity, but if you prefer flour, that works too! Whole wheat tortillas are even a healthier option.
Cabbage: Shredded cabbage adds crunch. If you want a different taste, try using shredded carrots or a mix of both for color.
How Do I Get the Fish Crispy and Delicious?
For perfectly crispy fish, follow these steps closely. The preparation and frying technique make all the difference!
- Combine flour and cornmeal with spices to create a flavorful coating. This enhances the fish’s taste.
- Make sure to coat the fish well after dipping in buttermilk. This helps the crust stick nicely.
- Heat the oil properly before frying. It should be about 350°F. If you don’t have a thermometer, drop a small piece of batter in; if it sizzles immediately, the oil is ready.
- Don’t overcrowd the pan when frying the fish. This ensures even cooking and keeps the temperature stable, leading to that golden brown crust!
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 cup cornmeal
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1 cup buttermilk (or milk with a splash of vinegar)
- Oil for frying (such as vegetable or canola oil)
For the Tacos:
- 8 small corn or flour tortillas
- 2 cups shredded cabbage (green or a mix)
- 1/4 cup cilantro, chopped
- 1/2 cup mayonnaise
- 1 lime, juiced
Optional Toppings:
- Sliced radishes
- Pico de gallo
- Lime wedges
- Tortilla chips
How Much Time Will You Need?
This delicious recipe should take about 30 minutes to prepare and cook. You’ll spend around 15 minutes getting everything ready and then about 15 minutes frying the fish and assembling your tasty tacos. It’s quick, fun, and sure to impress your family or friends!
Step-by-Step Instructions:
1. Prepare the Breading:
Start by mixing the flour, cornmeal, paprika, garlic powder, cumin, salt, and pepper in a shallow bowl. This will be the tasty coating for your fish. Make sure everything is well combined so every bite is flavorful!
2. Coat the Fish:
Pour the buttermilk into a dish. Take one fish fillet at a time, dip it into the buttermilk, and let the excess drip off. Then, dredge it in the flour and cornmeal mixture, making sure it’s evenly coated. Repeat this for all the fish fillets.
3. Fry the Fish:
In a large skillet, heat about 1/2 inch of oil over medium-high heat. You want the oil to be hot—around 350°F (or when a drop of batter sizzles). Carefully add the coated fish fillets to the oil, cooking them for about 3-4 minutes per side until they are golden brown and cooked through. Once done, remove them from the oil and let them drain on paper towels.
4. Warm the Tortillas:
While the fish is cooking, warm the tortillas! You can do this in a dry skillet or quickly in the microwave until they are soft and pliable. This will make wrapping the tacos easier and tastier!
5. Assemble the Tacos:
Time to put it all together! Take a warm tortilla and place a few pieces of crispy fish on it. Top it off with a handful of shredded cabbage, chopped cilantro, and any optional toppings you’d like, such as sliced radishes or fresh pico de gallo.
6. Add the Sauce:
In a small bowl, mix the mayonnaise with lime juice for a zesty drizzle. Just before serving, drizzle this mixture over your assembled tacos for extra flavor!
7. Serve and Enjoy!
Serve your Baja fish tacos right away with lime wedges on the side and enjoy them alongside some crunchy tortilla chips. Your taco night is sure to be a hit!
Can I Substitute the Fish in This Recipe?
Absolutely! If you prefer a different type of fish, feel free to use any white fish fillets like haddock, snapper, or even shrimp. Just ensure the cooking time is adjusted for shrimp, which usually requires less time in the oil (about 2-3 minutes).
What Can I Use Instead of Buttermilk?
No buttermilk? No problem! 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 minutes to thicken before using it in the recipe.
How Do I Store Leftover Tacos?
To store leftovers, keep the separate components in airtight containers in the fridge for up to 2 days. For the best results, reheat the fish in a skillet to maintain its crispiness, and warm the tortillas briefly in the microwave or on a skillet before assembling again.
Can I Make the Tacos Spicier?
Definitely! You can add some chili powder to the flour mixture for a kick, or incorporate sliced jalapeños in the toppings. If you enjoy a spicier sauce, mix some hot sauce into the mayonnaise before drizzling it over the tacos!
