These Easy Baja Fish Tacos are a fun way to enjoy a tasty meal! They feature crispy fish, fresh toppings, and zesty sauce all wrapped in soft tortillas. Yum!
When I make these tacos, I like to get creative with the toppings! Whether it’s avocado or extra lime, it never gets boring. Plus, they’re super easy to whip up on a busy weeknight!
Key Ingredients & Substitutions
Fish: Fresh white fish like cod or tilapia works great, but you can also use haddock or even shrimp if you prefer seafood. For a vegetarian option, grilled or fried cauliflower works well too!
Flour and Cornmeal: The combo gives a crispy coating. If you’re gluten-free, use almond flour or a gluten-free all-purpose mix. Cornmeal can be replaced with crushed corn chips for extra crunch!
Spices: Paprika and chili powder add flavor, but feel free to adjust according to your taste. If you want more heat, add cayenne pepper or a pinch of red pepper flakes!
Buttermilk: Buttermilk makes the fish juicy. If you don’t have it, mixing regular milk with vinegar or lemon juice is a perfect substitute.
Tortillas: Use corn tortillas for a classic taste or flour tortillas for a softer bite. Gluten-free tortillas are also available if needed.
How Do You Get The Perfect Crispy Coating?
To achieve that perfect crispy coating, follow these steps closely. Start by setting up a breading station: one bowl for the buttermilk and another for the flour mixture. It helps create a good bond for the coating.
- Make sure your oil is hot enough before frying. If you drop a bit of batter in and it sizzles, it’s ready!
- Don’t overcrowd the pan. Fry in batches so you maintain that perfect temperature.
- Once cooked, let the fish drain on paper towels. This keeps it crispy instead of soggy.
Easy Baja Fish Tacos
Ingredients You’ll Need:
For the Fish:
- 1 pound white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 cup buttermilk (or milk with 1 tbsp vinegar)
- Vegetable oil (for frying)
For the Tacos:
- 8 small corn or flour tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- Lime wedges (for serving)
- 1/2 cup sour cream or crema (for drizzling)
- Optional: sliced radishes, avocado
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll need around 10 minutes for prep and about 15-20 minutes for cooking and assembling the tacos. It’s a quick and easy dish perfect for a weeknight dinner or a fun gathering!
Step-by-Step Instructions:
1. Prepare the Fish Coating:
In a shallow bowl, mix together the flour, cornmeal, paprika, chili powder, garlic powder, salt, and pepper. This will be your crunchy coating for the fish. Make sure it’s well combined and ready to give your fish some flavor!
2. Coat the Fish:
In another bowl, pour the buttermilk. Take each fish fillet and first dip it into the buttermilk, ensuring it’s fully coated. Then, dredge the coated fish in the flour mixture, pressing gently to make sure it sticks well. Set the coated fillets aside on a plate.
3. Fry the Fish:
In a large skillet, pour about 1/2 inch of vegetable oil and heat it over medium-high heat. Once the oil is hot (you can test it by sprinkling a little flour in; it should sizzle), carefully add the fish fillets. Fry each fillet for about 3-4 minutes on each side, until they are golden brown and fully cooked. Once done, place them on a plate lined with paper towels to catch any excess oil.
4. Warm the Tortillas:
While your fish is frying, warm the tortillas in a skillet or microwave until they’re soft and pliable. This will make them easier to fold and stuff with all the yummy toppings!
5. Assemble Your Tacos:
Now it’s taco time! Take a warm tortilla and place a piece of the fried fish in the center. Top it with a generous amount of shredded cabbage, diced tomatoes, red onion, and chopped cilantro. Feel free to get creative with your toppings!
6. Add the Finishing Touches:
Drizzle the tacos with sour cream or crema. If you’re feeling adventurous, add some sliced radishes or avocado for extra flavor. Yum!
7. Serve and Enjoy:
Finally, serve your cheerful Baja fish tacos with lime wedges on the side so everyone can squeeze fresh lime juice over their tacos. Enjoy your delicious creation with family and friends!
Can I Use a Different Type of Fish?
Absolutely! While cod and tilapia are great choices, you can use other firm, white fish like haddock or snapper. Just make sure the fish is fresh and has a mild flavor to complement the spices.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can easily make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly. This will give you a similar tanginess and texture!
How Do I Store Leftover Fish Tacos?
Store leftover components separately to keep everything fresh. Place the fish in an airtight container in the fridge for up to 2 days. The tortillas and toppings (cabbage, tomatoes, etc.) can be stored in their own containers. Reheat the fish gently in an oven or skillet to maintain its crispiness.
Can I Make These Tacos Spicier?
Definitely! To add heat, you can increase the amount of chili powder or add some cayenne pepper to the flour mixture. Alternatively, serve the tacos with a spicy salsa or hot sauce on the side for those who like it hot!
