Baja-Style Battered Fish Tacos
Craving a taste of the coast? These Baja-Style Battered Fish Tacos are a vibrant and flavorful mexican dinner recipe that brings the beach to your kitchen. You’ll love how simple it is to create crispy fish and fresh toppings for a truly satisfying meal.
Key Ingredients & Substitutions:
- White Fish Fillets: Cod, tilapia, or mahi-mahi work best. You can use frozen, just thaw completely.
- All-Purpose Flour: For the crispy batter. A gluten-free all-purpose blend can be used.
- Carbonated Water: Makes the batter light and airy. Club soda or sparkling water are great.
- Cabbage: Green or red cabbage, shredded thin.
- Corn Tortillas: Warm them for flexibility. Flour tortillas are an alternative.
- Lime: Essential for freshness.
Ingredients:
For the Fish:
- 1 pound white fish fillets (cod, tilapia, or mahi-mahi), cut into 1-inch strips
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a kick)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup very cold carbonated water
- Vegetable oil, for frying
For the Slaw/Toppings:
- 2 cups shredded green or red cabbage
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 12 small corn tortillas
- Lime wedges, for serving
- Your favorite salsa or hot sauce (optional)
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories per serving: Approximately 450 calories (without additional sauces)
- Tools Needed: Large skillet or Dutch oven, mixing bowls, whisk, tongs, paper towels
Step-by-Step Instructions:
1. Prepare the Cabbage Slaw
In a medium bowl, combine the shredded cabbage, fresh cilantro, lime juice, and olive oil. Season with salt and pepper to your taste. Toss everything gently to mix and set aside to let the flavors meld.
2. Make the Fish Batter
In a large bowl, whisk together the flour, baking powder, garlic powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Gradually pour in the very cold carbonated water, whisking until the batter is smooth. A few small lumps are fine.
3. Heat the Oil
Pour enough vegetable oil into a large skillet or Dutch oven to reach about 1-inch deep. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). If you don’t have a thermometer, a drop of batter should sizzle immediately.
4. Batter and Fry the Fish
Dip each fish strip into the prepared batter, ensuring it’s fully coated. Carefully place the battered fish into the hot oil, frying in batches to avoid overcrowding the pan. Cook for 3-4 minutes per side, or until the fish is golden brown and cooked through.
5. Drain the Fish
Once cooked, use tongs to remove the fried fish from the oil. Place it on a plate lined with paper towels to drain any excess oil. This helps keep the fish crispy.
6. Warm the Tortillas and Assemble
Warm your corn tortillas according to package directions – you can microwave them, heat them in a dry skillet, or wrap them in foil and bake them briefly. To assemble, place a few pieces of crispy fish in each warm tortilla. Top generously with the prepared cabbage slaw, a squeeze of fresh lime juice, and any optional sauces you prefer.
Variation Ideas:
- Creamy Slaw: Add a tablespoon of plain Greek yogurt or mayonnaise to your cabbage slaw for a richer texture.
- Spicy Kick: Include finely diced jalapeño or serrano peppers in your slaw for extra heat.
- Avocado Crema: Blend avocado with lime juice, cilantro, and a touch of water for a creamy, fresh topping.
- Grilled Fish: For a lighter option, season and grill the fish instead of frying it.
Storage Instructions:
Store leftover cooked fish and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish in a toaster oven or oven for best crispness. Avoid reheating in the microwave, as it can make the batter soggy.
Frequently Asked Questions (FAQ):
Q: Can I use frozen fish?
A: Yes, just ensure it’s fully thawed and patted very dry before cutting and battering.
Q: What makes the batter crispy?
A: Using very cold carbonated water and baking powder helps create a light and airy batter that crisps up beautifully when fried.
Q: Can I bake the fish instead of frying?
A: While frying provides the classic crispy texture, you can bake the battered fish at 400°F (200°C) for 15-20 minutes, flipping halfway, for a lighter result. It won’t be as crispy.
Q: What kind of tortillas are best for mexican dinner recipes like these tacos?
A: Small corn tortillas are traditional for Baja-style fish tacos, offering a distinct flavor. Warm them properly so they don’t break.
Q: How do I prevent the fish from sticking when frying?
A: Make sure your oil is at the correct temperature before adding the fish. Don’t overcrowd the pan; fry in batches.
Q: What if I don’t have smoked paprika?
A: You can use regular paprika, but you’ll miss the subtle smoky flavor. A tiny pinch of chipotle powder could also work if you enjoy a little heat.
