Baja Fish Tacos

Enjoy this Baja Fish Tacos recipe featureing flaky white fish in a light batter topped with fresh salsa and a creamy lime mayo sauce for a delicious meal that will create Mexican vibes right in your own home!

The thing about Baja is that it's known for the fish being that there is so much coastline and honestly, there are so many great little stalls that serve food there with water surrounding inhabitants around almost every corner, there’s so much more sea then land.

Ingredients and substitutions for Baja Style Fish Tacos

• Firm white fish: Tilapia, sea bass or bream, snapper, mahi mahi or even flounder work well here or any equivalent fish.
• Flour: Plain flour was used, though you could substitute with bread flour. Or even corn starch to giver a firmer crust to the fish.
• Smoked paprika: The smokey paprika adds a tiny depth of flavor to our batter, but you could replace with regular paprika or ground cumin or even a mix of cajun spices.
• Soda water: Soda water gives our batter the light texture. If you cannot or do not have soda water, club soda or plain seltzer works also here.
• Tomatoes: Cherry or cherry plum tomatoes aren’t super juicy, but full of flavor so these were preferred here, you could substitute with any tomatoes you have on hand, though might want to drain some of that juice away.
• Corn tortillas: There is nothing like fresh corn tortillas, but even store-bought corn give the best possible flavor compliment to the fillings. If you cannot source corn tortillas, small flour tortillas make a great substitute.

See recipe card for quantities.

How to make Baja Fish Tacos:

Batter: Stir the flour, smoked paprika and salt in a small bowl and pour in the soda water, whisking until smooth.

Heat a heavy frying pan: On medium heat with a plenty of neutral oil (sunflower tends to be best here) to cover the base of the pan.

Coat the fish: Dip in the batter to coat completely.

1

Cook until golden: Lay into the fish into the hot oil and cook until golden on both sides.

Salsa: Stir the salsa ingredients in a bowl and set aside.

Lime mayo: Stir the mayonnaise and lime juice until smooth. Set aside.

2

Warm the tortillas: Heat a small saucepan on low and warm one tortilla until the edges rise slightly. Flip to heat the other side or heat in the microwave with a cup of water.

Assemble: Place 1 or 2 pieces of fish in the center of a tortilla. Top with a spoonful of salsa, a little shredded cabbage and spoon over a little of the lime mayo.

Enjoy: Dig in!

FAQ's for the best Baja Fish Tacos

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Baja Fish Tacos

Sylvie Taylor

Fresh and filling Baja Fish Tacos come together with homemade salsa and crispy fresh fish in a style as close to what you would get off the Baja coast in Mexico.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Mexican

Servings 4

Calories 457 kcal

Ingredients

  

1x2x3x

Fish batter

• 120 grams / ¾ cup plain flour
• ½ teaspoon ground smoked paprika
• 1 teaspoon sea or kosher salt
• 200 milliliters / 1 cup - 2 tablespoons soda water
• 600 grams / 1.3 pounds firm white fish sliced into 4 inch pieces

Salsa

• 200 grams / 7 ounces tomatoes finely diced
• 1 shallot peeled and finely diced
• 1 handful fresh cilantro finely chopped

To serve

• 12 corn tortillas
• 57 grams / ¼ cup mayonnaise
• 1 tablespoon lime juice
• 23 grams / ⅓ cup shredded cabbage
• 2 radishes finely sliced

Instructions

 

Fish batter

• Combine the flour, smoked paprika and salt into a small bowl.
• Add in the soda water and whisk until the batter is smooth.
• Place a heavy frying pan on medium heat with a plenty of neutral oil (sunflower tends to be best here) to cover the base of the pan.
• Dip a piece of fish into the batter and coat in the batter completely.
• Lay into the hot oil and repeat with a further 2-3 pieces of fish in your frying pan.
• Cook until golden, approximately 3 minutes each side.
• Place on a plate to drain the additional oil off.
• Place further pieces of fish in the batter and cook until all have been cooked.

Salsa

• Meanwhile, combine the salsa ingredients in a bowl and set aside.

Assembly

• In a small bowl combine the mayonnaise and lime juice until smooth. Set aside.
• To warm the tortillas, heat a small saucepan on low and place one tortilla until the edges rise slightly and they are lightly browned. Flip and heat the other side.
• Or place each individually into a microwave with a glass of water and heat until warm.
• Place on a plate and cover with a warm tea towel. Continue with the remaining tortillas.
• Place 1 or 2 pieces of fish in the center of a tortilla, top with a spoonful of salsa, a little shredded cabbage and spoon over a little of the lime mayo.
• Dig in!

Notes

• Firm white fish: Tilapia, sea bass or bream, snapper, mahi mahi or even flounder work well here or any equivalent fish.
• Flour: Plain flour was used here, though you could substitute with bread flour, or even corn starch to giver a firmer crust to the fish.
• Soda water: Soda water gives our batter the light texture. If you cannot or do not have soda water, club soda or plain seltzer works also here.
• Serve the tacos with: Any or all of these suggestions: Mexican rice, refried beans, black bean salad, or grilled corn.

Recipe by Roamingtaste

Nutrition

Serving: 3tacosCalories: 457kcal

Keyword dinner

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