These Baja fish tacos are a tasty treat filled with crispy fish, fresh veggies, and a zesty sauce. Wrapped in soft tortillas, they’re fun to eat and bursting with flavor!
With a little crunch and a little kick, each bite is a fiesta! I love serving them with extra lime on top—it just makes everything better. 🌮🎉
Key Ingredients & Substitutions
White Fish: Cod and tilapia are great choices here. If they’re not available, try halibut or even shrimp for a twist. I think shrimp adds a nice burst of flavor!
All-Purpose Flour & Cornmeal: Both provide a crispy coating. If you’re gluten-free, consider using a gluten-free flour blend instead of regular flour, or crushed corn chips can add a nice crunch too!
Buttermilk: It adds moisture and helps the coating stick. If you don’t have buttermilk, plain yogurt or milk mixed with a bit of vinegar works well. My go-to is always yogurt for the creaminess.
Tortillas: I prefer corn tortillas for their flavor, but flour tortillas work just as well. If you want something lighter, look for low-carb tortillas!
How Can I Fry the Fish Just Right?
Frying can be tricky, but here’s what will help you get that perfect golden crunch without making a mess:
- Set your oil to medium-high heat. Don’t overcrowd the pan; fry in batches to keep the temperature steady.
- Check if the oil is hot enough by dropping a bit of the flour mixture in—it should sizzle.
- Cook the fish for about 3-4 minutes per side until golden. Use a slotted spatula to flip gently.
- After frying, place the fish on a paper towel to drain excess oil. This keeps them crispy!
How to Make Easy Baja Fish Tacos
Ingredients You’ll Need:
For the Fish:
- 1 lb white fish fillets (such as cod or tilapia)
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup buttermilk (or plain yogurt)
- 1 lime, juiced
- Vegetable oil (for frying)
For Assembly:
- 8 small corn or flour tortillas
- 1 cup shredded green cabbage
- 1/2 cup radishes, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup crema or sour cream (for drizzling)
- Salsa (for serving)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and another 15-20 minutes for cooking, totaling around 40 minutes. Quick and tasty, you’ll have delicious fish tacos ready in no time!
Step-by-Step Instructions:
1. Prepare the Coating:
In a medium bowl, whisk together the all-purpose flour, cornmeal, paprika, cumin, salt, and black pepper. This will become your flavorful coating for the fish!
2. Mix the Buttermilk:
In another bowl, mix the buttermilk (or yogurt) with the juice of one lime. This mixture helps the coating stick to the fish and adds a nice tanginess.
3. Coat the Fish:
Take each fish fillet and dip it into the buttermilk mixture, letting any extra liquid drip off. Next, coat the fish in the flour and cornmeal mixture, pressing lightly to help it stick.
4. Fry the Fish:
In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Once hot (you can test by dropping a little mixture in—if it sizzles, it’s ready!), carefully add the coated fish pieces in batches. Fry them until golden brown and cooked through, which will take about 3-4 minutes on each side. Transfer the cooked fish to a paper towel-lined plate to drain any excess oil.
5. Warm the Tortillas:
While the fish is cooking, warm the tortillas in a dry skillet over low heat or in the microwave for a few seconds until they are soft and pliable.
6. Assemble Your Tacos:
Now it’s taco time! Take each warm tortilla and place some fried fish on top. Add a handful of shredded cabbage, a few slices of radish, and sprinkle with chopped cilantro for freshness.
7. Add the Finishing Touches:
Drizzle crema or sour cream over the top and serve your tacos with salsa and lime wedges on the side for that extra zing!
Enjoy your Easy Baja Fish Tacos! They are sure to be a hit!
Can I Use a Different Type of Fish?
Absolutely! You can use any mild white fish like haddock, pollock, or even shrimp for a twist. Just be mindful of cooking times as different fish cook at different rates. Shrimp, for example, cooks much faster than thicker fillets.
What If I Don’t Have Buttermilk?
No worries! You can easily substitute buttermilk by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to thicken — this will mimic the acidity and creaminess of buttermilk perfectly.
How Can I Store Leftover Tacos?
Store leftover fish and toppings separately in airtight containers in the fridge. The fish is best eaten within 2 days to maintain its crispy texture. To reheat, place the fish in a preheated oven at 375°F (190°C) for about 10 minutes to crisp it up again.
Can I Make These Tacos Ahead of Time?
While the fish is best served fresh, you can prepare the toppings (cabbage, radishes, cilantro) ahead of time and store them in the fridge. Just assemble the tacos just before serving for optimal freshness and crunch!
