Baja Fish Tacos (Printable Version)

Golden battered fish in tortillas with cabbage, cilantro, and creamy lime sauce.

# Ingredient List:

→ Fish Batter

01 - 1 lb firm white fish fillets (cod or halibut), cut into 1-inch strips
02 - 1 cup all-purpose flour
03 - 1/4 cup cornstarch
04 - 1 tsp baking powder
05 - 1 tsp kosher salt
06 - 1/2 tsp garlic powder
07 - 1/2 tsp paprika
08 - 1/2 tsp 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 tbsp fresh lime juice
15 - 1 tsp lime zest
16 - 1 tsp hot sauce (optional)
17 - Salt and pepper, to taste

→ Toppings and Tortillas

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

# How-To Steps:

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

# Expert Advice:

01 -
  • The sparkling water trick keeps the batter impossibly light and crispy without that heavy, greasy feeling.
  • You can have dinner on the table in under an hour, and everyone will think you spent all day cooking.
  • The creamy lime sauce is so good you'll find yourself spooning it onto other things for weeks.
02 -
  • Your oil temperature is everything—too cool and you get greasy, soggy fish; too hot and the outside burns before the inside cooks through. Use a thermometer, not your intuition.
  • The fish must be completely dry before battering, otherwise water turns to steam and prevents the crispy crust from forming.
  • Don't assemble the tacos until the fish is done frying, because once that crispy coating hits warm ingredients, it starts softening immediately.
03 -
  • Keep your fish fillets roughly the same thickness so they cook evenly—if one piece is twice as thick as another, it won't cook through by the time the outside is golden.
  • The batter should be mixed fresh right before you fry; it gets heavy and thick if it sits for even 10 minutes, and that changes everything about the texture.
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