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Baja Fish Tacos

Tender, flaky fish tucked into warm corn tortillas, topped with a zesty slaw and creamy sauce—Baja Fish Tacos are a flavor explosion. This recipe combines crispy fish with fresh toppings for a delightful balance of textures and tastes perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound white fish fillets like cod or tilapia
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 1 cup breadcrumbs
  • 8 corn tortillas
  • 1 cup shredded cabbage
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1/4 teaspoon hot sauce optional
  • Fresh cilantro for garnish

Equipment

  • Large skillet or frying pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Tongs or a slotted spoon

Method
 

  1. Cut the fish into bite-sized pieces for even cooking.
  2. In three bowls, combine the flour with paprika, garlic powder, cumin, salt, and pepper; beat the egg; and place the breadcrumbs in the third bowl to set up the breading station.
  3. Dip each piece of fish first in the seasoned flour, then in the beaten egg, and finally coat with breadcrumbs to ensure a crispy coating.
  4. Heat about 1/2 inch of oil in a large skillet over medium-high heat until shimmering.
  5. Fry the coated fish in batches for 3-4 minutes per side, or until golden brown and cooked through, then transfer to a paper towel–lined plate.
  6. In a bowl, whisk together sour cream, mayonnaise, lime juice, and hot sauce until smooth to make the creamy sauce.
  7. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
  8. Assemble the tacos by layering fried fish, shredded cabbage, and the creamy sauce on each tortilla; garnish with fresh cilantro and serve immediately.

Notes

Store fried fish and tortillas separately to maintain texture; reheat fish in a 375°F oven for about 10 minutes to keep it crispy.