Description
Experience the authentic taste of coastal Mexico with these Baja-style fish tacos. Featuring crispy, light-battered white fish strips paired with a zesty, crunchy cabbage slaw and a signature tangy creamy sauce, these tacos offer a perfect balance of texture and flavor. Using a sparkling water batter ensures a delicate, airy crust, while fresh lime and cilantro provide a cooling, vibrant finish that makes these a perfect family meal any time of the week.
Ingredients
1 lb White fish (Cod, Snapper, or Halibut)
2 cups All-purpose flour (divided for dredging and batter)
0.25 cup Cornstarch
14 oz Carbonated water (non-alcoholic)
1 cup Shredded red and green cabbage
0.5 cup Mayonnaise
0.5 cup Sour cream
1 Lime, juiced
1 bunch Fresh cilantro
1 Tomato, diced
0.5 Onion, diced
1 Jalapeno, minced
1 tsp Sugar
Salt and pepper to taste
Corn tortillas for serving
Instructions
Combine shredded cabbage, diced tomato, onion, jalapeno, and cilantro in a bowl and mix with half the sour cream, lime juice, salt, sugar, and pepper; refrigerate until serving.
Blend mayonnaise, remaining sour cream, cilantro, a splash of lime juice, salt, and pepper until smooth for the sauce.
Cut fish into uniform strips.
Whisk remaining flour, cornstarch, and carbonated water until a light batter forms.
Heat oil to 350°F in a deep pan.
Dip fish strips into reserved dry flour, then coat in the batter.
Fry fish until golden and crispy, then drain on paper towels.
Assemble tacos by placing fish in warm corn tortillas, topping with cabbage slaw, and drizzling with sauce.
Notes
Ensure the carbonated water is ice-cold before mixing the batter to guarantee maximum crispness. Maintain oil temperature at a steady 350 degrees to prevent the fish from absorbing excess oil. For a lighter version, the fish can be seasoned with chili powder and cumin and pan-seared instead of fried.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner Recipes
- Method: Frying
- Cuisine: Mexican