Name: Baja Style Fish Tacos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: Fish batter; 120 grams / 3/4 cup plain flour; 1/2 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 / 1/4 cup mayonnaise; 1 tablespoon lime juice; 23 grams / 1/3 cup shredded cabbage; 2 radishes, finely sliced

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Well these Baja Style Fish Tacos are as close as we can come to ones they eat and at the same time feel like you're in Baja where fish taco’s heritage lays; Mexico.

A little research has turned up this information. Have you been lucky enough to visit Baja California in Mexico friends? Did you manage to try the fish tacos? Let me know your thoughts in the comments below!

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.

Why you’ll love this

Lightly battered

The batter here is actually light and isn’t deep fried which makes this feel like you’re in Baja itself.

Fresh salsa

The super fresh tomato salsa adds acidity to the fish and compliments it.

Creamy sauce

The lime mayo mix adds the right punch and creaminess to top off those tacos.

Corn tacos

These tacos aren’t complete without corn tacos, if you can homemake them that’s the best option, though heating store-bought tacos works great also.

Ingredients and substitutions for Baja Style Fish Tacos

Firm white fish: Tilapia, sea bass or bream 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.
Smoked paprika: The smokey paprika adds a tiny flavor depth of our batter, but you could substitute 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 are 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.

Equipment needed to make this

Small bowls: A few small bowls for the batter, salsa and serving vegetables are needed here.

Heavy frying pan or skillet: You will need a heavy pan to cook the pieces of fish.

Paper towels: Paper towels are needed to drain the fish, once fried.

FAQ's for the best Baja Style Fish Tacos

What kind of fish is best in Baja Fish Tacos?

The freshest firm white fish you can find will help make these taste incredible! Sea bass or sea bream, snapper, mahi mahi or even flounder works great in tacos.

More Mexican dishes you'll enjoy

Huevos a la Mexicana - Mexican Scrambled Eggs

Huevos Rancheros

Carne Asada - Street Tacos

How to make:

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.

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

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!