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Baja Fish Tacos
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Mexican Baja Fish Tacos

Baja Fish Tacos are crispy, made with beer battered fish, red cabbage slaw and creamy chipotle sauce. A flavorful and authentic Mexican recipe.
Course Main Course
Cuisine Mexican
Keyword Baja Fish Tacos
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 tacos
Calories 266kcal
Author Catalina Castravet

Ingredients

RED CABBAGE SLAW:

  • 5-6 cups shredded red cabbage
  • 1 small red onion sliced
  • 1/4 cup cilantro chopped
  • 1/4 cup red wine vinegar
  • 2 tablespoons vegetable oil
  • juice of 1 lime
  • zest of 1 lime
  • 1/2 teaspoon salt

CREAMY CHIPOTLE SAUCE:

  • 1 cup mayonnaise
  • 2 tablespoons lime juice
  • 3-4 canned chipotle chiles in adobo sauce roughly chopped
  • 2 cloves garlic minced

BEER BATTERED FISH:

  • 1 1/2 pounds tilapia fillets cut into about 1-inch wide x 4-inch long strips
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1 cup beer or seltzer
  • Vegetable oil for frying

FOR SERVING:

  • Soft corn or flour tortillas warmed
  • Lime wedges
US Customary - Metric

Instructions

RED CABBAGE SLAW:

  • Toss all the ingredients in a large bowl and set aside.

CREAMY CHIPOTLE SAUCE:

  • Combine all the ingredients in a small bowl. Taste and adjust for spiciness, if you want the sauce spicier add a few tablespoons of the above sauce from the can.

BEER BATTERED FISH:

  • Pat dry with paper towels the fish fillets and set aside.
  • In a large bowl mix the flour, salt, pepper, paprika, and cumin. Gradually add the beer, and whisk until the batter is smooth with no lumps.
  • Place a medium skillet over medium heat, and add about 1 inch of vegetable oil. Heat the oil until the end of a wooden spoon sizzles when dipped into it
  • Work in batches: take one fish fillet, dip it into the prepared batter, coating it well, let excess batter drip off and add it to the hot pan. Do not over-crowd the pan. Fry the fish strips until golden brown and cooked through, only about 2 minutes per side.
  • Transfer to a paper towel-lined plate lined to drain excess oil.
  • Repeat with remaining fish strips.

SERVE:

  • Add about 1-2 tablespoons of sauce to a tortilla, add a warm fish strip, top with the cabbage slaw, more sauce and a squeeze of lime. Enjoy!

Nutrition

Calories: 266kcal | Carbohydrates: 12g | Protein: 13g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 498mg | Potassium: 312mg | Fiber: 1g | Sugar: 2g | Vitamin A: 740IU | Vitamin C: 22.7mg | Calcium: 39mg | Iron: 1.6mg