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Baja Fish Tacos

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Baja fish tacos, a popular dish known for their delicious combination of crispy fried fish, fresh toppings and creamy sauce, originate from the mid-twentieth century in the Baja California peninsula in Mexico. This region, located on the western coast of Mexico, is known for its abundant seafood and vibrant culinary traditions. The tacos are believed to have been created by Japanese immigrants who brought their tempura frying techniques to the region. These immigrants combined their knowledge of tempura with the local Mexican ingredients and culinary styles, resulting in the creation of the iconic Baja fish taco.

What will you need?

  • mahi-mahi or cod fish
  • salt
  • flour
  • pepper
  • smoked paprika
  • garlic powder
  • eggs
  • beer
  • oil for frying
  • green cabbage
  • red cabbage
  • red onion
  • cilantro
  • limes
  • extra virgin olive oil
  • garlic
  • chipotles in adobo
  • corn tortillas, for serving

How to make Baja Fish Tacos

Salt all sides of the fish. Set aside.

For the batter, in a large bowl add some flour, pepper, smoked paprika, garlic powder and salt. Whisk to combine. Add an egg and whisk until a dough forms. Slowly add in the beer while whisking until completely combined.

Fill a large pot with oil and heat.

Toss the fish in the flour until coated, shaking off any extra flour. Coat the fish in the batter and slowly drop into the hot oil. Fry for a few minutes, then remove to a wire rack to cool.

To make the slaw, add the cabbages, onion, cilantro, the zest and juice of some limes, salt and olive oil to a bowl. Mix to combine.

To make the chipotle mayo, add the remaining egg, garlic, remaining lime juice and chipotles in adobo to a blender cup. Using an immersion blender, give it a few pulses to mix. Tilt the cup and slowly add in some oil down the side of the cup. With the blender blade at the bottom of the cup, start blending. Slowly pulse the blender up and down, going higher and higher until the oil emulsifies with the egg. Pour into a bowl and add salt. If needed, add more salt to taste.

To serve, heat the corn tortillas in a pan and set on a plate. Place the fish on the tortillas and top with the slaw, chipotle mayo, crema and cilantro.

Baja Fish Tacos
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Baja Fish Tacos

0 from 0 votes
Recipe by Zachary Rodriguez Course: MainCuisine: Mexican
Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes

1

Ingredients

  • 1½ lb (681 g) mahi-mahi or cod fish, sliced into 1-inch (2.5-cm) strips

  • 6 tsp (36 g) salt, divided

  • 1 cup (125 g) all-purpose flour, plus additional to coat the fish

  • 2 tsp (5 g) pepper

  • 2 tsp (5 g) smoked paprika

  • 1 tbsp (8 g) garlic powder

  • 2 eggs, divided

  • 12 oz (355 ml) beer, light lager or pale ale

  • 1 cup (240 ml) vegetable oil, plus more for frying, divided

  • ¼ of a green cabbage, thinly sliced

  • ¼ of a red cabbage, thinly sliced

  • ½ red onion, thinly sliced

  • ¼ cup (4 g) cilantro, chopped

  • Zest and juice of 2 limes + juice of 1 lime, divided

  • 2 tbsp (30 ml) extra-virgin olive oil

  • 1 clove garlic

  • 2 chipotle peppers in adobo

  • 4 to 6 corn tortillas

  • Mexican crema, for serving

  • Cilantro, for serving

Directions

  • Salt all sides of the fish with 2 teaspoons (12 g) of the salt. Set aside.
  • For the batter, in a large bowl add the cup (125 g) of flour, pepper, smoked paprika, garlic powder and 2 teaspoons (12 g) of the salt. Whisk to combine. Add one egg and whisk until a dough forms. Slowly add in the beer while whisking until completely combined.
  • Fill a large pot with at least 2 inches (5 cm) of vegetable oil and heat to 365°F (185°C).
  • Toss the fish in the flour until coated, shaking off any extra flour. Coat the fish in the batter and slowly drop into the hot oil. Fry for 3 to 5 minutes, then remove to a wire rack to cool.
  • To make the slaw, add the cabbages, onion, cilantro, the zest and juice of 2 limes, 2 teaspoons (12 g) of the salt and the olive oil to a bowl. Mix to combine.
  • To make the chipotle mayo, add the remaining egg, garlic, remaining lime juice and chipotles in adobo to a blender cup. Using an immersion blender, give it a few pulses to mix. Tilt the cup and slowly add the 1 cup (240 ml) of vegetable oil down the side of the cup. With the blender blade at the bottom of the cup, start blending. Slowly pulse the blender up and down, going higher and higher until the oil emulsifies with the egg. Pour into a bowl and add 1 teaspoon of the salt. If needed, add more salt to taste.
  • To serve, heat the corn tortillas in a pan and set on a plate. Place the fish on the tortillas and top with the slaw, chipotle mayo, crema and cilantro.

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