These Easy Baja Fish Tacos are fun and tasty! With crispy fish, fresh veggies, and a zesty sauce, they’re perfect for a quick dinner or taco night.
Honestly, who doesn’t love tacos? I love piling on the toppings and making it a little messy—more fun that way! 😄 Plus, they come together in no time!
I like to serve these with some lime wedges on the side. A little squeeze gives it that extra kick. Simple, quick, and oh-so-delicious!
Key Ingredients & Substitutions
White Fish Fillets: Cod and tilapia are great choices for a mild flavor and flaky texture. If you’re looking for a substitute, try mahi-mahi or even shrimp if you prefer shellfish.
Flour and Cornmeal: This mixture gives a satisfying crunch. If you’re gluten-free, consider using almond flour or a gluten-free all-purpose flour instead of regular flour.
Spices: Paprika and garlic powder can be adjusted based on your taste. If you’re out of cayenne but want heat, chili powder or even a dash of hot sauce can work.
Buttermilk: If you don’t have buttermilk, mix regular milk with a splash of vinegar, letting it sit for a few minutes. This gives similar tanginess!
Sauce: The lime mayonnaise sauce is creamy and zesty. If you prefer something lighter, substitute plain yogurt for the mayo or use a store-bought ranch dressing for a twist.
How Do You Fry Fish Perfectly?
Frying fish might seem tricky, but with a few tips, you can achieve crispy perfection. Start by ensuring the oil is the right temperature—around 350°F is ideal. If the oil isn’t hot enough, the fish will absorb too much oil and become greasy.
- Pat the fish fillets dry before seasoning to enhance the crust.
- Dip them in the wet mixture first, then coat well with the flour-cornmeal mix—this double coating is key.
- Fry in small batches to prevent the temperature from dropping too much.
- Keep an eye on the time; about 4-5 minutes per side should give you that golden-brown color.
- Drain on paper towels immediately after frying to get rid of excess oil.
How to Make Easy Baja Fish Tacos
Ingredients You’ll Need:
For the Fish:
- 1 pound white fish fillets (like cod or tilapia)
- Salt and pepper to taste
For the Breading:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper (optional, for heat)
For the Wet Mixture:
- 1 egg
- 1 cup buttermilk or milk
For Frying and Assembly:
- Oil for frying
- 8 small corn tortillas
- 1 cup shredded cabbage (green or purple)
- 1/2 cup pico de gallo or salsa
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and cook. You’ll enjoy making the tacos in just a little over half an hour, perfect for a tasty dinner or a fun gathering with friends!
Step-by-Step Instructions:
1. Prepare the Fish:
First, take your fish fillets and pat them dry with paper towels. This helps the breading stick better. Next, sprinkle salt and pepper on both sides of the fish fillets for a little flavor boost!
2. Set Up Breading Station:
Now it’s time to make the breading mixtures. In a medium bowl, mix together the all-purpose flour, cornmeal, paprika, garlic powder, cayenne pepper, and a pinch of salt and pepper. In a separate bowl, whisk together the egg and buttermilk until it’s all smooth and blended nicely.
3. Bread the Fish:
Take each fish fillet and first dip it into the wet mixture, then dredge it in the flour-cornmeal mixture. Make sure each piece is well-coated; this will help give the fish a nice crunchy outer layer when it fries!
4. Fry the Fish:
Heat about 1 inch of oil in a large skillet over medium-high heat. Once the oil is hot (you can test this by dropping a small bit of batter in—if it sizzles, it’s ready!), carefully add the breaded fish fillets in batches. Fry them for about 4-5 minutes on each side until they turn golden brown and are cooked through. Remove the cooked fish and place them on paper towels to drain off any excess oil.
5. Prepare the Sauce:
While the fish is frying, let’s whip up a quick sauce! In a small bowl, mix together the mayonnaise and lime juice until combined. This tangy sauce is perfect for drizzling over your tacos!
6. Assemble Tacos:
Now it’s taco assembly time! Warm your corn tortillas in a skillet or microwave until they are soft and pliable. Place a piece of the delicious fried fish on each tortilla. Top it off with a handful of shredded cabbage, a scoop of pico de gallo or salsa, and drizzle some of the lime mayonnaise sauce over the top.
7. Garnish and Serve:
To finish, sprinkle some fresh cilantro on top of each taco, and serve them with lime wedges on the side. Squeeze a little lime juice over your tacos for an extra burst of flavor. Enjoy your Easy Baja Fish Tacos!
Can I Use a Different Type of Fish?
Absolutely! While cod and tilapia are great choices, you can substitute with other white fish like haddock or snapper. Just ensure the fish is fresh and flaky for the best results!
How Can I Make This Recipe Gluten-Free?
To make your Baja fish tacos gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or almond flour. Additionally, ensure the cornmeal you use is labeled gluten-free!
Can I Prepare the Fish in Advance?
Yes, you can prepare the fish ahead of time! Bread the fish and store it in the fridge for up to 2 hours before frying. If you need to prepare it earlier, consider freezing the breaded fish, and simply thaw and fry when you’re ready to eat!
How to Store Leftover Tacos?
Store any leftover fish and toppings separately in airtight containers in the fridge. The fried fish can last for up to 2 days, while the other toppings should be consumed within 3 days. When ready to eat, reheat the fish in an oven to maintain its crispiness!
