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Mexican

Baja Fish Tacos

Baja Fish Tacos are a beloved street food classic from Mexico's Baja California region. Known for their crispy, flaky fish paired with fresh toppings and zesty sauces, these tacos deliver a delightful combination of textures and flavors that make every bite irresistible. Perfect for casual gatherings or weeknight dinners, Baja Fish Tacos bring a taste of seaside hospitality to your table.

This dish gained popularity in the 1950s when fishermen in Baja started serving their fresh catch on warm corn tortillas, topped with colorful condiments. Over time, it evolved into a signature dish celebrated worldwide for its vibrant flavors and laid-back vibe. Whether enjoyed at a seaside shack or a gourmet restaurant, Baja Fish Tacos continue to charm food lovers everywhere with their simple yet flavorful appeal.

Prep time: 15 minCook time: 10 minTotal time: 25 minCalories: 430 kcal

Tacos de pescado estilo Ensenada o Baja Fish Taco..jpg by Jmao13 is licensed under CC BY-SA 3.0

Ingredients

  • 1 lb white flaky fish fillets (such as cod or tilapia)
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 tsp baking powder
  • 1 cup cold beer or sparkling water
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 1 tsp cumin
  • 4 small corn or flour tortillas
  • 1 cup shredded cabbage (shredded lettuce works as a substitute)
  • ½ cup sour cream
  • 2 tbsp mayonnaise
  • 1 tbsp lime juice
  • Hot sauce or salsa (optional for extra spice)

Instructions

  1. Preheat a deep fryer or a large pot with oil to 350°F (175°C).
  2. In a bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, paprika, and cumin.
  3. Gradually add cold beer or sparkling water while whisking to create a smooth, thick batter.
  4. Cut the fish fillets into strips approximately 3-inch long and ½-inch thick.
  5. Dip each fish strip into the batter, allowing excess to drip off, then carefully lower into the hot oil.
  6. Fry the fish in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
  7. In a small bowl, mix sour cream, mayonnaise, lime juice, and a pinch of salt to make the sauce.
  8. Warm the tortillas in a dry skillet or microwave until pliable.
  9. Assemble the tacos by placing a few pieces of fried fish on each tortilla, topping with shredded cabbage, and drizzling with the sour cream sauce.
  10. Add hot sauce or salsa for extra spice if desired. Serve immediately and enjoy!