Baja Fish Tacos with Crispy Coleslaw and Chipotle Sauce

Tacos filled with crispy battered fish, topped with coleslaw and chipotle sauce.

These Baja Fish Tacos are a delightful combination of crispy battered fish, charred corn tortillas, crunchy coleslaw, and a creamy chipotle sauce. Originating from Baja California in Mexico, these tacos are a perfect dish to enjoy with friends and family on taco night.

Recipe Details

  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Servings: 16 tacos

Full Ingredient List

  • 16 corn or flour tortillas
  • 1 pound white fish (such as cod, tilapia, or halibut)
  • Oil for frying
  • 1 ½ cups all-purpose flour
  • 1 egg
  • 12 oz beer or sparkling water
  • 1 teaspoon baking soda
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • ½ small red cabbage (shredded)
  • 2 medium tomatoes (diced)
  • 1 medium cucumber (diced)
  • 1 medium onion (chopped)
  • 2 jalapeño or serrano peppers (chopped)
  • 1 bunch cilantro (chopped)
  • 1 lime (juice)
  • 2 tablespoons white vinegar
  • 1 teaspoon oregano
  • Salt to taste
  • Lime wedges
  • Chipotle crema sauce

Fish

Ingredients

Quantity Name Preparation Notes Substitutions
1 pound White fish (such as cod, tilapia, or halibut) Mahi Mahi, red snapper

Instructions

  1. Step 1: Cut the fish fillets into strips about 3/4 inch wide and 4-5 inches long. (Tips: Use firm fish like cod for best results.)

Batter

Tools and Equipment

Ingredients

Quantity Name Preparation Notes Substitutions
1 ½ cups All-purpose flour
1 Egg
12 oz Beer or sparkling water
1 teaspoon Baking soda
1 teaspoon Garlic powder
½ teaspoon Cumin
½ teaspoon Black pepper
1 teaspoon Salt

Instructions

  1. Step 1: Combine flour, garlic powder, cumin, baking soda, salt, and black pepper in a large mixing bowl. (Tips: Make sure the dry ingredients are well combined before adding wet.)
  2. Step 2: Add beer and egg to the flour mixture. Whisk until smooth batter forms. Refrigerate for 30 minutes. (Tips: The batter should be moderately thick to coat the fish evenly.)

Coleslaw

Tools and Equipment

Ingredients

Quantity Name Preparation Notes Substitutions
½ small, shredded Red cabbage Green cabbage
2 medium, diced Tomatoes
1 medium, diced Cucumber
1 medium, chopped Onion
2, chopped Jalapeño or serrano peppers
1 bunch, chopped Cilantro
1, juiced Lime
2 tablespoons White vinegar
1 teaspoon Oregano
to taste Salt

Instructions

  1. Step 1: In a mixing bowl, combine shredded cabbage, tomatoes, onion, cucumber, cilantro, and chili peppers. Add lime juice, vinegar, oregano, and salt to taste. (Tips: Mix well and adjust the seasoning if necessary.)

Assembly and Serving

Tools and Equipment

Ingredients

Quantity Name Preparation Notes Substitutions
16 Corn or flour tortillas Heat until soft
for drizzling Chipotle crema sauce
for serving Lime wedges

Instructions

  1. Step 1: Heat tortillas over stove flame until slightly charred or in a skillet until pliable. (Tips: This adds a traditional flavor to the tortillas.)
  2. Step 2: Place a few pieces of battered, fried fish on the tortilla, top with coleslaw, and drizzle with chipotle crema sauce. Serve with a squeeze of lime. (Tips: Serve immediately for the crispiest results.)

Nutritional Information

  • Calories: 151
  • Protein: 9g
  • Fat: 4g
  • Carbohydrates: 19g
  • Fiber: 3g
  • Sugar: 2g

Additional Information

Notes: Ensure your oil is at the right temperature to avoid greasy tacos. Adjust the batter consistency if necessary using flour or beer.

Background: Baja Fish Tacos are a staple of Baja California cuisine, known for their crispy battered fish and fresh toppings.

Geographic Region: Baja California, Mexico

Seasonality: Suitable for all seasons

Occasion: Casual gatherings, Taco Tuesday

Recommended Pairings

  • Limeade
  • Pineapple salsa

Tags

Mexican Seafood Tacos Baja Crispy Easy Dinner Party Casual Taco Tuesday