Tacos de Pescado Estilo Baja (Battered Fish Tacos)
Why this recipe works
- Crisp, light batter: A simple flour and baking powder batter fries into a golden coating that protects the fish and adds crunch.
- Bright, tangy balance: Lime in both the cabbage and crema cuts through the richness of the fried fish.
- Fresh contrast: Cool cabbage, soft tortillas, creamy sauce, and crisp fish give each taco a satisfying mix of textures.
Get the most out of this recipe
Texture tips
- Keep the fish crisp: Fry in batches so the oil stays at 180°C (355°F) and the batter sets quickly rather than absorbing excess oil.
- Assemble just before serving: Keep the fish, cabbage, and crema separate until the last moment so the coating stays crisp.
- Dry the fish well: Patting the fish dry before battering helps the coating cling evenly and fry to a better crust.
Adjust the heat
- For a milder taco: Reduce the hot sauce in the crema and cabbage, then let people add extra at the table.
- For more heat: Add extra hot sauce to the crema or finish the assembled tacos with a sharper chilli sauce.
Ingredient notes
- Choose firm white fish: Use a skinless white fish that holds its shape in chunky strips, so it stays intact during battering and frying.
- Keep the cabbage crisp: Dress the cabbage lightly with lime and salt; too much liquid will soften it before the tacos are assembled.
- Warm the tortillas properly: A brief toast in a dry pan makes corn tortillas pliable and improves their flavour without making them brittle.
Make-ahead tips
- Prepare the toppings ahead: The crema can be mixed in advance and kept chilled, while the cabbage can be shredded ahead and dressed closer to serving.
- Store leftovers separately: Keep fried fish, cabbage, and crema in separate containers so the coating does not become soggy.
- Re-crisp leftover fish: Reheat the fish on a baking tray in a 220°C (430°F) oven until piping hot and crisp before assembling fresh tacos.
Equipment you'll need
Ingredients
Instructions
- Make the lime crema: in a bowl, mix the sour cream and mayonnaise with the zest and juice of 1 lime, plus 0.5 tsp of the fine sea salt. Stir in 1 tbsp of the hot sauce, then taste and adjust with more lime juice if you like it sharper. Cover and set aside while you cook.
- Put the shredded green cabbage in a bowl and toss with the juice of the remaining lime, a pinch of the fine sea salt, and the remaining 1 tbsp hot sauce. Set aside so it lightly softens and takes on flavour. Keep it crisp by not overdressing.
- Cut the white fish into chunky strips. Pat dry, then season all over with 0.5 tsp of the fine sea salt. Let it sit while you heat the oil so the seasoning adheres.
- Pour the vegetable oil into a large pot to a depth of about 4 to 5 cm and heat to 180°C (355°F). While it heats, whisk the plain flour, baking powder, and the remaining 0.5 tsp fine sea salt in a bowl. Whisk in 180 ml water to make a smooth batter that coats the back of a spoon.
- Working in batches, dip the fish into the batter, let the excess drip off, then carefully lower into the hot oil. Fry for 3 to 4 minutes, turning once, until deep golden and the fish is opaque and flakes easily. Lift out with a slotted spoon and drain briefly before frying the next batch.
- Warm the corn tortillas in a dry frying pan over medium heat for about 20 to 30 seconds per side, until pliable and lightly toasted. Keep them stacked so they stay warm. If you like, squeeze a little extra lime over them as you go.
- Assemble the tacos: add a few pieces of fried fish to each tortilla, top with the cabbage, then spoon over the lime crema. Serve immediately while the fish is still crisp. Put any remaining hot sauce on the table for extra heat.
Recipe notes
Tips
- For the crispest batter, make sure the oil is properly hot before frying; if it drops below temperature, the coating will absorb oil and soften.
- Pat the fish dry before battering so the coating clings and fries evenly.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised eggs in the mayonnaise and ensure the fish is cooked through.
Substitutions
- Replace sour cream with greek-yogurt for a lighter, tangier crema.
- Replace mayonnaise with avocado-oil-mayonnaise for a slightly cleaner flavour.
- Replace lime with lemon for a different citrus profile that still works well with the fish.
Storage
- Refrigerate up to 2 days
- Store the fried fish, cabbage, and crema separately in the fridge. Reheat the fish on a baking tray in a 220°C (430°F) oven for 8 to 10 minutes until piping hot and crisp; assemble tacos just before serving.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (35min active)
- Difficulty: Medium
- Cuisine: Mexican
-
Allergens:
Eggs Gluten Wheat
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