Baja Fish Tacos Recipe

Golden battered fish, crunchy cabbage slaw and a tangy lime crema tucked into warm tortillas — Baja fish tacos taste like a seaside holiday, wherever you eat them.

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Servings

4 servings

Calories

610

Ingredients

• 600 g firm white fish fillets, cut into strips
• 120 g plain flour
• 1 tsp baking powder
• 150 ml cold lager or soda water
• 1 tsp smoked paprika
• 8 small tortillas
• 200 g shredded cabbage
• 1 carrot, grated
• Juice of 2 limes
• 100 g sour cream or Greek yoghurt
• 2 tbsp mayonnaise
• Oil, for frying
• Salt, pepper and fresh coriander

Instructions

1. Whisk the flour, baking powder, paprika and a good pinch of salt, then whisk in the cold lager to a thick batter.
2. Toss the cabbage and carrot with half the lime juice and a pinch of salt; set aside to soften slightly.
3. Mix the sour cream, mayonnaise and remaining lime juice into a crema and season.
4. Heat 3 cm of oil to 180C, dip fish in batter, and fry in batches for 3 to 4 minutes until deep golden and crisp; drain on a rack.
5. Warm the tortillas in a dry pan until soft and pliable.
6. Build tacos with slaw, fish, crema and coriander, and serve with extra lime wedges.

Pro tips

• Keep the batter cold; cold batter on hot oil gives the crispiest crust.
• Do not crowd the pan or the oil temperature drops and the fish goes soggy.
• Drain on a wire rack, not paper, to keep the batter crisp.
• Cod, haddock or sea bass all work beautifully here.

Frequently asked questions