Tacos De Pescado Baja Style Fish Taco

Dive into the vibrant flavors of coastal Mexico with these Tacos De Pescado, Baja-style fish tacos. This recipe features tender white fish fillets dipped in a light, beer-battered coating and fried to crispy perfection. Tucked into warm corn tortillas, the fish is topped with a crunchy cabbage slaw infused with fresh cilantro and lime, a creamy lime-infused sauce, and garnished with juicy tomatoes, avocado slices, and a hint of jalapeño for optional heat. Perfectly balanced between crispy, creamy, and zesty, these tacos are a must-try for seafood lovers and taco enthusiasts alike. Ready in just 40 minutes, they’re ideal for a quick dinner or a flavorful summer gathering. Serve with lime wedges for an extra burst of freshness, and let every bite transport you to the sunny shores of Baja California.

Nutriscore Rating: 78/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams White fish fillets (e.g., cod, halibut, or tilapia)
• 120 grams All-purpose flour
• 30 grams Cornstarch
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Paprika
• 180 milliliters Cold light beer or sparkling water
• 500 milliliters Vegetable oil (for frying)
• 12 pieces Corn tortillas
• 60 grams Mayonnaise
• 60 grams Sour cream
• 2 tablespoons Lime juice
• 200 grams Shredded cabbage (red or green)
• 30 grams Cilantro leaves (chopped)
• 1 small Red onion (thinly sliced)
• 2 medium Tomatoes (diced)
• 1 small Jalapeño (diced, optional)
• 1 large Avocado (sliced)
• 4 pieces Lime wedges

Directions

Step 1

1. Cut the fish fillets into strips about 2 inches long and 1 inch wide. Pat them dry with a paper towel and set aside.

Step 2

2. In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, garlic powder, and paprika. Slowly whisk in the cold beer or sparkling water until the batter is smooth and slightly thick (similar to pancake batter). Let it rest for 5 minutes.

Step 3

3. Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 180°C (350°F).

Step 4

4. Dip each fish strip into the batter, allowing excess batter to drip off. Carefully lay the fish into the hot oil and fry for 3–4 minutes per side until golden and crispy. Fry in batches to avoid overcrowding the pan. Remove the fish and let them drain on a plate lined with paper towels.

Step 5

5. To make the creamy sauce, mix mayonnaise, sour cream, and lime juice in a small bowl. Add a pinch of salt to taste. Set aside.

Step 6

6. In a separate bowl, toss the shredded cabbage with chopped cilantro and sliced red onion. Add a light squeeze of lime juice and mix well. Set aside for slaw.

Step 7

7. Lightly warm the corn tortillas on a dry skillet or directly over a flame until pliable.

Step 8

8. Assemble the tacos by adding a piece or two of crispy fish to each tortilla. Top with the cabbage slaw, diced tomatoes, jalapeño (if using), creamy sauce, and a slice of avocado.

Step 9

9. Garnish with additional cilantro if desired and serve with lime wedges on the side.

Nutrition Facts

Serving size	(2427.4g)

Amount per serving	% Daily Value*
Calories	3401.2

Total Fat 108.9g	0%
Saturated Fat 19.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 338.8mg	0%
Sodium 3492.5mg	0%
Total Carbohydrate 456.1g	0%
Dietary Fiber 67.5g	0%
Total Sugars 28.5g
Protein 160.7g	0%

Vitamin D 1000IU	0%
Calcium 735.6mg	0%
Iron 18.8mg	0%
Potassium 4890.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.4%

Protein: 18.6%

Carbs: 52.9%