Post a Recipe Your favorite Mexican restaurant dish may now be enjoyed at home thanks to this recipe for baja fish tacos! For your Taco Tuesday meal or Cinco de Mayo fiesta, these zesty tacos and fish sauce will be ready in 30 minutes thanks to simple ingredients and preparation.
Try Mexican haystacks, crispy chicken tacos, or pork carnitas with salsa cruda for additional simple Mexican recipes.
PERSONALIZED BAJA FISH TACOS Want to cook fish tacos at home but love eating them out? It’s really simple! The beer-battered, beer-seasoned, straightforward yet tasty fish filet cooks in less than 15 minutes.
Making the fish sauce ahead of time is a great idea for a quick dinner before work. (This is also a nice reminder, if you’re using frozen tilapia, to take the fish out of the freezer.)
You can easily prepare a weekday dinner in under 30 minutes by adding a batch of simple red cabbage slaw. Also include Mexican street corn for a delectable side dish. With this fantastic cuisine, you can’t go wrong!
HOW TO MAKE HOME BAJA FISH TACOS Tangy fish sauce should be made ahead of time and chilled for at least two hours before using. Combine the ingredients for the beer batter, or make it non-alcoholic by replacing the beer with ginger ale or sprite. Fish is dipped in flour mixture, then created batter, and then fried in a frying pan. Warm in a preheated oven after draining on paper towels. Put 1-2 pieces of fish, tangy cabbage slaw, and fish sauce in your preferred taco shells. Top with sour cream, avocado (or guacamole), lime, and pico de gallo or salsa cruda.
RECIPE FOR BAJA FISH TACOS BAJA FISH TACOS 4-6 portions 10 minutes to prepare 5 minutes for cooking Post a Recipe INGREDIENTS 2 pounds of fresh or frozen firm whitefish, such as cod, red snapper, or tilapia (thawed) 1 cup divided between all-purpose flour and cornstarch 1 paprika tablespoon baking powder, one teaspoon 1 beer cup **see notes Lightly beaten one large egg, vegetable oil for frying 6 to 8 tortillas PEAR SAUCE Greek yogurt, plain yogurt, or 1 cup sour cream Mayonnaise, one cup an ounce of garlic powder salt one teaspoon cayenne pepper one teaspoon powdered cumin 2 tablespoons lime juice that has just been squeezed Optional: Sriracha or hot sauce to taste SERVE WITH red cabbage or a mixture of cabbage salads Avocados Salsa or Pico de Gallo Wedge of lime INSTRUCTIONS Frozen fish should be thawed before being rinsed and towel-dried. To make the batter, mix one cup of flour, cornstarch, paprika, and baking powder in a medium basin. Once the batter is thoroughly blended but still little lumpy, add the beer and egg. Set a sheet pan inside the oven and preheat it to 200 degrees. Heat 1 inch of frying oil to 375 degrees F in a big skillet. Pour the last cup of flour into a shallow dish. Shake off extra flour after dipping the fish. Depending on the size of your skillet, dip 4-5 pieces into the batter and fry them for 2-4 minutes, or until crispy and brown. Place sheet pan in oven to keep heated after dripping on paper towel. Cook any leftover fish. 1-2 pieces of fish should be served on tortillas with your choice of toppings and fish taco sauce. PEAR SAUCE (TO BE MADE IN ADVANCE) In a medium bowl, whisk together all the ingredients until thoroughly incorporated. Keep in the refrigerator in a covered jar. At least two hours should pass before serving. accompanies Fish Tacos. NOTES Instead of beer, you can use Sprite or GingerAle. ADDITIONAL YUMMY TACO RECIPES: Don’t forget to share this with your friends and save it for later on Pinterest!
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