baja fish tacos

<em>These Baja Fish Tacos loaded with cilantro lime slaw, zesty Avocado Crema and fresh Pico de Gallo! The perfect healthy dinner recipe everyone in your family will love!</em>

Epic Baja Fish Tacos With Avocado Crema

lbs. cod filets

avocado oil

teaspoon garlic powder

paprika

cumin

teaspoon sea salt

ancho chili powder

teaspoon ground black pepper

corn tortillas

cooking spray

pico de gallo

green cabbage, thinly sliced

purple cabbage, thinly sliced

lime juice

cilantro

honey

salt & pepper

2 avocados

clove

cup fresh cilantro

teaspoon cumin

teaspoon red pepper flakes

tablespoon lime juice

red wine vinegar

tablespoon olive oil

salt

Epic Baja Fish Tacos with Avocado Crema

To a large bowl, add green cabbage, purple cabbage, 2 tablespoons of lime juice, cilantro, honey, salt and pepper. Gently toss to coat and set aside.

Cilantro Lime Cabbage Slaw:

To a food processor add, avocado, garlic, 1/4 cup cilantro, cumin, red pepper flakes, 1.5 tablespoons of lime juice, red wine vinegar, olive oil and salt. Blend until smooth and looks like a puree or dressing. Set aside.

Avocado Crema:

To a small bowl, add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon ancho chili powder and 1/4 teaspoon ground black pepper. Stir to blend everything together.

Season both sides of cod with spice blend and gently rub in.

Heat a large non-skillet skillet to medium high heat.

Add avocado oil to pan once hot and immediately add season cod. Sear each side for 2-3 minutes. (the cod is done when it is still white in the center and gently flakes apart)

Remove cod from pan and set on a plate to rest.

To heat corn tortillas: heat a skillet to medium high heat, spray both sides of tortilla with cooking spray and cook for 1-2 minutes on either side until browned.

Assemble Baja Fish Tacos: To one heated corn tortilla add 2 tablespoons of avocado crema, 1/3 cup slaw, 2 oz. of cod and (optional) pico de gallo.

Baja Fish Tacos:

AMAZING! My husband grew up in So. Cal with fish tacos as his favorite dish, ordering at local restaurants as well as in Mexico.  He said these were the best fish tacos he's ever had!

Made this using grouper and it was restaurant quality! Will make again and again!

Very easy to make and delicious! Flavours of the slaw, sauce and fish make for a fantastic taco.

https://www.youtube.com/watch?v=0kd1DqMs48I

These Baja Fish Tacos are loaded with cilantro lime slaw, zesty Avocado Crema and fresh Pico de Gallo! These fish tacos are pan seared with a blackening spice, no frying or batter required! The perfect healthy dinner recipe everyone in your family will love!
Recipe: https://www.joyfulhealthyeats.com/epic-baja-fish-tacos-with-avocado-crema/

These Baja Fish Tacos are loaded with crispy fried fish, crunchy cabbage, pico de gallo, and a creamy fish taco sauce with plenty of lime juice squeezed over the top.  All wrapped up in corn tortillas, this San Diego, California favorite is sure to be a hit in your home!

Baja Fish Tacos Recipe

all-purpose flour

panko breadcrumbs

baking powder

chili powder

garlic powder

onion powder

cayenne pepper

ginger ale, sprite, beer

Vegetable oil,

sour cream

mayonnaise

cabbage

lime wedges

chopped cilantro

avocados

Whisk the ingredients for the fish taco sauce...

Whisk the ingredients for the fish taco sauce together, then cover, and refrigerate.  

Make the pico de gallo, shred the cabbage,...

Make the pico de gallo, shred the cabbage, wash and chop cilantro leaves.  

To make the fish tacos, start by slicing...

To make the fish tacos, start by slicing the fish into 3/4-inch wide strips that are about 4 inches long (no need to be exact, but you don't want them much bigger than this).  Pat the fish dry on all sides with paper towel.

In a large bowl, combine the flour, breadcrumbs, baking...

In a large bowl, combine the flour, breadcrumbs, baking powder, chili powder, cumin, salt, ancho chili powder, garlic powder, onion powder, cayenne pepper, egg, and ginger ale and mix together to make a batter for the fish.

Add the strips of fish to the batter...

Add the strips of fish to the batter and use a spatula to gently stir it all to coat the fish evenly in the thick batter.  

Pour enough oil into a large skillet to...

Pour enough oil into a large skillet to fill it about 1 inch deep, then heat it over medium-high heat to 375 degrees F.  It is helpful to have a good candy thermometer to monitor the temperature of the oil.

When the oil is hot, add strips of...

When the oil is hot, add strips of the battered fish a few at a time, working in batches, and fry until golden brown, flipping the fish halfway through to cook evenly on both sides.  Transfer to a cooling rack set over a paper towel-lined baking sheet.

Warm the tortillas in the microwave by placing...

Warm the tortillas in the microwave by placing a few at a time between damp paper towels and microwaving for 45 seconds, then repeating with the remaining tortillas until all are warmed.  Keep them warm by covering with a towel.  Alternatively, you can fry the tortillas to warm them by heating a teaspoon of oil in another pan over medium heat, then frying each tortilla for 20 seconds on each side until it is soft and golden, but not crispy.  You will need to add a little more oil after every other tortilla until you have warmed them all.

Assemble the fish tacos by adding the fish...

Assemble the fish tacos by adding the fish to two tortillas, doubled up.  Then top with the shredded cabbage, pico de gallo, the fish taco sauce (I spoon it into a ziptight bag and snip off the end so I can squeeze it on in squiggles), chopped cilantro, and sliced avocado, if desired.  Serve with lime wedges for squeezing over the top.

The crispiest vegan fish tacos, made with banana blossoms, baja slaw and spicy mayonnaise.

Vegan Fish Tacos

290 g banana blossoms ((that's

kombu ((or any other kelp))

tsp old bay seasoning

water

fine sea salt

red onion

limes

soy milk

tsp apple cider vinegar

lime

tsp sriracha hot sauce

100 g white cabbage ((shredded finely with a mandolin or vegetable peeler))

salt and pepper

radishes ((finely sliced))

flour

275 ml beer ((make sure it's vegan))

vegetable oil

taco tortillas

g coriander

avocado ((finely diced))

tsp Tajin seasoning ((optional))

Carefully open and drain the tin of banana blossoms. Gently rinse under cold water to remove the brine. Place in a medium bowl or ziplock bag.

To the bowl/bag, add the remaining &quot;fish&quot; ingredients. Cover/seal and place in the fridge to marinade for a minimum of 4 hours.

To Make the Banana Blossom &quot;Fish&quot;

Using a mandolin or very sharp knife, slice the red onion as thinly as possible. Place in a bowl or ziplock bag and add the lime juice. Cover/seal and place in the fridge to pickle for a minimum of 4 hours.

To Make the Lime Pickled Onion

If you have a squirty bottle (an old ketchup bottle will do) add all the ingredients and give it a good shake. If you don&#x27;t have a bottle, just use an old jam jar. Leave in the fridge while the banana blossoms marinate.

To Make the Baja Sauce

In a medium bowl, mix the finely shredded cabbage with the remaining slaw ingredients. Cover and place in the fridge until needed.

To Make the Baja Slaw

In a medium bowl, mix together the flour and baking powder. Place in the freezer for a minimum of 30 minutes to chill, or until you&#x27;re ready to fry. Place the can/bottle of beer in the fridge to make sure it&#x27;s super cold.

Once the banana blossoms are marinated, remove them from the marinade and place on a plate. Using a very sharp knife, slice them into taco-sized portions (around 2-3 inches long).

If necessary, heat your tortillas in a dry frying pan and wrap in a napkin to keep warm.

Place a medium, high-sided saucepan on a medium heat and add around 3-4 inches of vegetable oil. Using a probe or candy thermometer, bring the oil to 170c. Once the oil is to temperature, reduce to heat to low.

Remove the flour mixture form the freezer and pour in the beer. Mix well until you have a thick, smooth batter. Take two pieces of banana blossom and dunk them in the batter, making sure they&#x27;re nicely coated. Carefully place them both in the hot oil (they should sizzle immediately). Fry for a total of around 2 minutes, flipping half-way through, or until golden brown all over. Remove from the oil and place on a plate lined with kitchen towel. Repeat the process with the remaining pieces of banana blossom. If any of the pieces go soggy or cold while waiting for the later pieces to fry, give them a second fry to crisp them back up.

To assemble, take a tortilla and add some slaw, followed by a piece of &quot;fish&quot;, topped with some pickled onions, a good squirt of baja sauce, some diced avocado, coriander, a sprinkle of Tajin and a squeeze of lime juice.

To Make the Crispy Batter

Baha Fish Taco Bowls made with beer-battered cod, cilantro lime rice, Mexican pinto beans, Mexican Slaw, avacodo and chipotle mayo! (Fish takes 20 minutes but sides take longer!)

Baja Taco Bowls! 

lb wild cod (or raw peeled shrimp,

AP flour, spooned and leveled (or GF flour blend)

smoked paprika

oregano

beer

Lime Rice

Mexican Pinto Beans

Black beans

Mexican Slaw

Chipotle Mayo or Creamy Avocado Sauce

Pickled red onions

Queso fresco cheese (optional)

Hot sauce

Prepare any of the Baja Bowl Ingredients you want. (It is best to do this ahead)

Cut fish

Make the Batter

Pour 1/2 cup beer into a medium bowl. Whisk in the all spices and salt. Slowly whisk in the flour. If you&#8217;d like a looser or thinner batter, add a little more beer.  Place the fish in the batter coating all sides.

Heat oil in a skillet over medium heat, until very hot, smoking hot (350 F) or sizzles when you drop a little batter in. Carefully place the battered fish in the oil, watching out for splatter. Cook 3 minutes or until fish naturally releases from the pan (it will release when crispy and golden) then carefully turn it over. Lower heat to LOW. Cook until this side is golden, crispy and fish is cooked through, another 3-5 minutes.  Place on a paper towel lined plate, to blot the oil while you plate up the bowls. (You could also keep these on a wire rack in a 300 F oven, until ready to serve, so they stay crispy.)

Create the base of the bowls with warm beans or rice or both, add veggies, avocado and/or slaw. Top with fish. Serve with limes and chipotle Mayo or hot sauce.

Absolutly delicious.  Family gobbled it up.

New favorite. Used canned beans and made the rice, slaw and chipotle mayo. TASTY.

Yummy!  Made it with swai, accompanied with black beans, avocado, carrots and cucumbers.  Delicious breading

I've made this twice now and it's such a hit with my family. The flavors are amazing and the fish cooks perfectly. It's a household favorite now. Thank you!

Made this with cod and it was very good. Have you ever tried this beer batter with boneless chicken breast pieces. I think you would have to cook it longer but not sure if it would work

I have made this receipt twice now and I'm really struggling with the frying part. It keeps sticking to the pan and I lose my tasty beer batter or if I manage not to stick the fish then the fish is a little soggy. It all still tastes good but it's not the crispy fish I'm looking for. Do you have any suggestions?

These Crispy Baja Fish Tacos are the perfect dish to share at the table. The beer batter helps to keep the fish moist and tender, and the toppings and avocado crema all work together to make a delicious taco!

Crispy Baja Fish Tacos

Kosher salt

black pepper

Mexican beer ((Modelo Negra, Corona, or Dos Equis))

green cabbage

limes,

Salt and pepper

Vegetable oil

lbs lbs cod, cut into 4 x 1/2 inch strips

white corn tortillas (taco-size)

Diced roma tomatoes

Avocado slices

Green cabbage slaw ((Recipe below))

Lime wedges

Avocado crema

Make the avocado crema per link's instructions. Place in the fridge until ready to use.

Make the batter: mix the flour, salt, pepper, garlic powder, and cayenne pepper in a large bowl. Gradually whisk in the beer, until no lumps are formed. Let rest for 15 minutes.

Meanwhile, make the green cabbage slaw: toss shredded green cabbage, lime juice, cilantro, salt, and pepper. Set aside.

Heat oil in a 3 quart Dutch oven to cover about 2 inches of the pot. Using a candy thermometer, heat oil to 350 degrees F.

Season fish with cumin, salt, and pepper. Dredge fish in flour, shaking off any excess flour. Working in batches, dip each piece of fish into the beer batter. Deep-fry in the hot oil (350 degrees F) for about 5 minutes, or until golden brown and cooked through, turning occasionally. Transfer to a plate lined with paper towel to drain excess oil.

To assemble the tacos: Heat tortillas on open flame or microwave (see notes under Kitchen Tips). Double-up each tortilla. Place fish on tortillas. Top with the green cabbage slaw, tomatoes, cilantro, avocado slices. Drizzle with the avocado crema.

Serve immediately. Serve with lime wedges.

These Baja fish tacos are filled with tender and crispy fish in warm and soft tortillas with chipotle mayonnaise and creamy cabbage slaw.

Baja Fish Tacos

pre-shredded cabbage slaw

lime juice ((about 1 lime))

fine salt, (to taste)

lime, (zested and juiced)

chipotle pepper in adobo sauce

Mexican-style beer*

vegetable oil, (for frying)

½ pounds skinless cod, mahi mahi,

corn or flour tortillas, (warmed)

lime wedges, (for serving)

Add the cabbage slaw, cilantro, mayonnaise, lime juice, and salt in a medium bowl. Toss together until thoroughly mixed. Cover and refrigerate until ready to serve.

Add the mayonnaise, lime zest, lime juice, chipotle pepper in adobe sauce, and garlic powder in a small blender or food processor. Blend until smooth. Cover and refrigerate until ready to serve.

In a large sauté pan or skillet over medium-high heat, add enough oil to reach a depth of ¾-inch. Heat the oil until a thermometer reaches 350ºF.

While the frying oil is heating up, make the batter by adding flour, garlic powder, baking powder, chili powder, salt, cumin, and black pepper in a large bowl. Whisk together to combine. Add beer and whisk together until the batter is smooth.

Working in batches using tongs, dip the strips of fish in the beer batter and coat on both sides. Lightly shake off any excess batter and carefully place it in the hot oil. Fry until golden brown, about 1-2 minutes per side. Transfer to a baking sheet with a rack to drain.

Assemble the tacos by placing a dollop of chipotle mayo on a warm tortilla, followed by a piece or two of fish, then top with cabbage slaw. Serve with lime wedges.

https://content.jwplatform.com/videos/dp9Kuf8Z.mp4

The best Baja Fish Tacos you’ll ever eat! They’re filled with crispy beer-battered fish, smoky chipotle mayo and a creamy cabbage slaw!

Baja-style tacos, also called tacos de pescado estilo Ensenada, are a great way to enjoy your summer. This amazing meal combines crisp, golden fish with a burst of zesty lime, the fresh kick of chipotle sauce, and shredded cabbage for extra crunch.

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Top 9 baja fish tacos recipes from across the web

The most viewed baja fish tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Crispy Baja Fish Tacos

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The most viewed baja fish tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine