These Epic Baja Fish Tacos are packed with crispy, flavorful fish and topped with a zesty homemade sauce that brings it all together. Perfect for taco night!
I love how quick they come together, making me feel like a chef in my own kitchen. Just grab some tortillas, and you’re ready to fiesta! 🌮🎉
Key Ingredients & Substitutions
White Fish: Cod and tilapia are both great choices for fish tacos due to their mild flavor and flaky texture. If you can’t find these, consider using haddock or even shrimp for a twist!
Cornmeal: This adds a lovely crunch to the fish. If you’re looking for a gluten-free option, try using almond flour or a gluten-free blend instead of all-purpose flour.
Spices: The chili powder, cumin, and smoked paprika together create a wonderful flavor profile. If you want a milder option, reduce the amount of chili powder, or add more smoked paprika for flavor without the heat.
Vegetable Oil: For frying, vegetable oil is great, but feel free to use canola or peanut oil. They also work well due to their high smoke point.
Tortillas: Corn tortillas are traditional for the best taco experience, but flour tortillas can be a good substitute if you prefer them. Just warm them up before use!
How Do I Get the Fish Extra Crispy?
Achieving a crispy texture on the fish is key to making delicious tacos. Here’s how to ensure that perfect crunch:
- Use a combination of all-purpose flour and cornmeal for the coating. This mix helps create a nice crust.
- Make sure your oil is hot enough before adding the fish. If it’s too cool, the fish will absorb too much oil and get soggy.
- Don’t overcrowd the pan. Fry a few pieces at a time so the temperature remains consistent, ensuring even cooking.
- Let the cooked fish drain on paper towels to remove any excess oil – this helps keep it crispy!
Epic Baja Fish Tacos With Homemade Fish Taco Sauce
Ingredients You’ll Need:
For the Fish Tacos:
- 1 pound white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 large eggs
- 1/4 cup milk
- Vegetable oil for frying
- 8 small corn tortillas
- 1 cup red cabbage, shredded
- 1 cup pico de gallo (diced tomatoes, onions, cilantro, lime juice)
- 1 avocado, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
For the Homemade Fish Taco Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
- Salt to taste
How Much Time Will You Need?
Overall, you’ll need about 30 minutes for this recipe, including prep and cooking time. This includes about 10 minutes to make the sauce and prepare the fish, and 15-20 minutes to fry the fish and assemble the tacos. Get ready for some tasty fun!
Step-by-Step Instructions:
1. Prepare the Sauce:
Start by making the delicious fish taco sauce! In a small bowl, mix together the mayonnaise, sour cream, lime juice, and hot sauce if you’d like a kick. Add a pinch of salt to taste. Once everything is well combined, pop it in the refrigerator to chill while you prepare the tacos.
2. Prepare the Fish:
In a shallow bowl, combine the flour, cornmeal, chili powder, cumin, smoked paprika, garlic powder, and a good pinch of salt and pepper. In another bowl, whisk together the eggs and milk until smooth. This will be your coating station!
3. Coat the Fish:
Now, it’s time to coat the fish. Take each fish fillet and dip it into the egg mixture, letting the excess drip off. Then, dredge it in the flour mixture until it’s well coated. Make sure all the fillets are ready before you start frying!
4. Fry the Fish:
In a large skillet, heat enough vegetable oil over medium-high heat to cover the bottom. Once the oil is hot, carefully add the coated fish fillets to the skillet. Cook them for about 3-4 minutes on each side, or until they’re golden brown and cooked through. Remove the fish and let them drain on paper towels to soak up some of that extra oil.
5. Heat the Tortillas:
While the fish is frying, you can warm the corn tortillas. In a separate dry skillet over medium heat, warm each tortilla for about 30 seconds on each side until they’re soft and pliable. This will make your tacos so much better!
6. Assemble Tacos:
Time to put it all together! Take a warm tortilla and place a piece of the fried fish in the center. Top it with a handful of shredded cabbage, a spoonful of pico de gallo, and a few slices of avocado. Don’t forget to drizzle on that tasty fish taco sauce!
7. Garnish and Serve:
Finally, add a sprinkle of fresh cilantro on top and serve your tacos with lime wedges on the side for that extra burst of flavor. Enjoy every bite of your delicious, homemade Baja Fish Tacos!
Can I Use a Different Type of Fish?
Absolutely! Feel free to substitute the white fish with any firm, flaky fish such as haddock, snapper, or even shrimp. Just be aware that cooking times may vary slightly depending on the thickness of the fillets.
How Can I Make This Recipe Gluten-Free?
If you need a gluten-free option, simply swap the all-purpose flour for a gluten-free flour blend or corn flour. Make sure that the cornmeal you use is also certified gluten-free to avoid any cross-contamination!
How Should I Store Leftovers?
Store any leftover fish, sauce, and toppings separately in airtight containers. The fish can be kept in the fridge for up to 2 days. To reheat, place the fish in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through. Tortillas and toppings should be fresh for the best flavor!
Can I Prepare the Fish Taco Sauce Ahead of Time?
Yes! You can make the fish taco sauce a day in advance. Just store it in the refrigerator in an airtight container. The flavors will actually meld together nicely as it sits!
