Authentic Baja Fish Tacos with Creamy Sauce
Experience the vibrant flavors of the California coastline with these Authentic Baja Fish Tacos! Inspired by the popular fish tacos found in San Diego, this recipe brings together crispy battered fish, fresh homemade salsa, and a creamy, tangy sauce that perfectly complements the fish. Served in warm corn tortillas and topped with refreshing cabbage, these tacos make for a delightful meal, whether enjoyed on a sunny day or during a cozy dinner at home. Pair them with Spanish rice or crispy tortilla chips for a complete feast that will transport your taste buds to the beach!
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Cod
12 pieces (1 - 1.5 ounces each) (Rinse under cold water, dry thoroughly.)
Corn tortillas
12 (Warm in a skillet until soft.)
Flour
1 cup (Mix with spices.)
Beer
1 cup (Use for the batter.)
Garlic powder
To taste
Pepper
To taste
Mayonnaise
1/2 cup (Mix with yogurt for the sauce.)
Yogurt
1/2 cup (Mix with mayonnaise.)
Garlic clove
1, peeled and minced
Tomatoes
6, ripe, peeled, seeded and diced
Onion
1/2, minced
Cilantro leaves
2, chopped (Stems removed.)
Jalapeño chiles
2, seeded and chopped
Salt
1 1/2 teaspoons
Pepper
1/4 teaspoon
Oil
For deep frying (Heat to 375°F.)
Green cabbage
1 head, shredded
Lime
1, cut into wedges
Instructions
1
Begin by preparing the batter: In a mixing bowl, combine the flour with garlic powder, salt, and pepper to taste. Gradually whisk in the beer until the mixture is smooth and well blended.
2
Next, wash the cod pieces by dipping them in cold, lightly salted water or a mix of water and a little lemon juice. Dry the fish thoroughly with paper towels to ensure a crispy coating.
3
Prepare the fresh salsa by mixing diced tomatoes, minced onion, chopped cilantro, and jalapeños in a bowl. Season with salt and pepper. Set aside to allow the flavors to meld.
4
In a deep skillet, heat vegetable oil over medium-high heat until it reaches 375°F (190°C). Ensure there’s enough oil to allow the fish to float while frying.
5
Carefully dip each piece of fish into the beer batter, allowing any excess to drip off. Place the battered fish into the hot oil in a single layer, being careful not to overcrowd the skillet.
6
Fry the fish for about 3-4 minutes on each side, or until the batter is golden brown and crispy. Use a slotted spoon to remove the fish and place it on a paper towel-lined plate to absorb excess oil.
7
While the fish is frying, heat the corn tortillas in a skillet or on a comal until they are warm and pliable.
8
To assemble each taco, layer a piece of crispy fish onto a warm tortilla. Drizzle with the creamy sauce made from mixing mayonnaise and yogurt and sprinkle a generous amount of salsa over the top. Finish with a handful of shredded cabbage and a squeeze of fresh lime juice.
9
Fold the tortilla over carefully and serve immediately, allowing everyone to customize their taco to their taste.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Authentic Baja Fish Tacos?
Authentic Baja Fish Tacos consist of crispy beer-battered fish served in warm corn tortillas, topped with fresh salsa, a creamy sauce, shredded cabbage, and lime.
What type of fish is best for these tacos?
This recipe uses Cod, but any firm white fish like halibut or pollock works well for deep frying.
How do I prepare the cod for frying?
Rinse the fish in cold, lightly salted water or water with lemon juice, then dry thoroughly with paper towels to ensure the batter sticks.
What are the main ingredients in the beer batter?
The batter is made by whisking flour, garlic powder, salt, pepper, and beer together until smooth.
What does the beer do in the batter?
The carbonation and yeast in the beer create a light, airy, and exceptionally crispy coating for the fish.
What is the ideal temperature for frying the fish?
The oil should be heated to 375°F (190°C) to ensure the fish cooks quickly without becoming greasy.
How long should I fry each piece of fish?
Fry the battered fish for about 3 to 4 minutes on each side until the coating is golden brown and crispy.
What ingredients are in the creamy taco sauce?
The sauce is a simple but delicious mixture of equal parts mayonnaise and yogurt.
How is the fresh salsa made?
Mix diced tomatoes, minced onion, chopped cilantro, and chopped jalapeños, then season with salt and pepper.
Why is cabbage used instead of lettuce?
Shredded green cabbage provides a sturdy, refreshing crunch that complements the warm fried fish and creamy sauce better than lettuce.
How many tacos does this recipe yield?
This recipe is designed to make 12 tacos, using 12 pieces of fish and 12 corn tortillas.
What is the recommended size for the fish pieces?
Each piece of fish should weigh approximately 1 to 1.5 ounces for the best tortilla-to-fish ratio.
How should I warm the corn tortillas?
Heat the tortillas in a skillet or on a comal until they are warm and pliable before assembling the tacos.
Can I use a different oil for frying?
A neutral vegetable oil is best because it has a high smoke point and won't affect the flavor of the fish.
How do I assemble the perfect Baja fish taco?
Layer the crispy fish on a warm tortilla, drizzle with creamy sauce, add salsa, top with cabbage, and finish with a squeeze of lime.
Are these fish tacos spicy?
They have a mild to moderate heat depending on the jalapeños used in the salsa; you can remove the seeds to reduce the spice.
What sides go well with Baja fish tacos?
Spanish rice or crispy tortilla chips make excellent sides for a complete feast.
Can I use Greek yogurt for the sauce?
Yes, Greek yogurt can be used instead of plain yogurt for a thicker, tangier sauce consistency.
What should I do if the batter is too thick?
If the batter is too thick, gradually whisk in a little more beer until it reaches a smooth, dip-able consistency.
How do I prevent the fish from being soggy?
Ensure the oil is at the correct temperature (375°F) and drain the fried fish on paper towels immediately after cooking.
Can I make the salsa in advance?
Yes, making the salsa ahead of time allows the flavors of the tomato, onion, and cilantro to meld together.
Do I need to peel the tomatoes for the salsa?
The recipe suggests using peeled, seeded, and diced tomatoes for a smoother salsa texture.
How many jalapeños are used in the recipe?
The recipe calls for 2 jalapeño chiles, seeded and chopped.
What is the purpose of the lime wedges?
Fresh lime juice adds a bright acidity that cuts through the richness of the fried fish and creamy sauce.
Is there garlic in the salsa or the sauce?
The recipe includes one peeled and minced garlic clove, which can be added to the salsa or sauce for extra flavor.
Can I use flour tortillas instead of corn?
While corn tortillas are traditional for Baja-style tacos, you can use flour tortillas if you prefer.
What prevents the fish from sticking to the skillet?
Using enough oil so the fish can float and ensuring the oil is hot enough before adding the fish prevents sticking.
Should I remove the stems from the cilantro?
Yes, the recipe specifies using chopped cilantro leaves with the stems removed.
How much flour is needed for the batter?
You will need 1 cup of flour to create the beer batter for the fish.
What is the best way to serve these for a group?
Serve the components separately to allow everyone to customize their own taco with their preferred amount of sauce and salsa.