Baja Fish Tacos (Printable)

Crispy battered white fish with crunchy cabbage and zesty creamy lime sauce in warm tortillas.

# What You Need:

→ Fish Batter

01 - 1 pound firm white fish fillets (such as cod or halibut), cut into 1-inch strips
02 - 1 cup all-purpose flour
03 - 1/4 cup cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon paprika
08 - 1/2 teaspoon ground black pepper
09 - 1 cup cold sparkling water
10 - Vegetable oil for frying

→ Creamy Lime Sauce

11 - 1/2 cup mayonnaise
12 - 1/4 cup sour cream
13 - 1 clove garlic, finely minced
14 - 2 tablespoons fresh lime juice
15 - 1 teaspoon lime zest
16 - 1 teaspoon hot sauce (optional)
17 - Salt and pepper to taste

→ Toppings

18 - 2 cups finely shredded green cabbage
19 - 1/2 cup finely chopped fresh cilantro
20 - 1 small red onion, thinly sliced
21 - 1 to 2 ripe avocados, sliced
22 - 8 small corn tortillas (6-inch)
23 - Lime wedges for serving

# Directions:

01 - Combine mayonnaise, sour cream, minced garlic, fresh lime juice, lime zest, and hot sauce in a small bowl. Season with salt and pepper, then refrigerate until needed.
02 - Whisk together flour, cornstarch, baking powder, salt, garlic powder, paprika, and black pepper in a large bowl. Gradually add cold sparkling water, whisking until smooth.
03 - Pour 1 inch of vegetable oil into a deep skillet or Dutch oven and heat over medium-high until it reaches 350°F.
04 - Pat fish strips dry and lightly dredge them in flour. Dip each piece into the batter, allowing excess to drip off.
05 - Fry battered fish in batches, turning occasionally, until golden and crisp, about 3 to 4 minutes per batch. Drain on a wire rack or paper towels.
06 - Heat corn tortillas in a dry skillet or oven until pliable and warm.
07 - Place fried fish strips on each tortilla. Top with shredded cabbage, cilantro, sliced onion, and avocado. Drizzle with creamy lime sauce and serve with lime wedges.

# Expert Suggestions:

01 -
  • The batter stays impossibly crispy even after the sauce soaks in, thanks to that sparkling water trick.
  • You can have these ready faster than ordering takeout, yet they taste like you spent hours perfecting them.
  • It's the kind of meal that makes people think you're a better cook than you actually are.
02 -
  • The sparkling water must be genuinely cold straight from the fridge, and it must be sparkling (not still water)—this is non-negotiable if you want that shatter-crisp texture.
  • Once the fish hits the oil, don't fuss with it; let it sit for the first minute and a half so a crust can form, then turn it only once for even cooking.
  • If your sauce breaks or looks separated, whisk in a teaspoon of cold water at a time until it comes back together.
03 -
  • Test the oil temperature with a small piece of batter before committing your fish; if it sizzles immediately and rises within 30 seconds, you're at the right temperature.
  • Make the sauce and prep your toppings 30 minutes ahead so you can focus entirely on the frying and assembly when people are hungry.
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