Baja Fish Tacos
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.
Servings 4
Calories 457kcal
Ingredients
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.
Nutrition
Serving: 3tacos | Calories: 457kcal