Main Dishescarlsbadcravings5.0
Baja Tacos with Fish Taco Sauce
These crispy fried Baja Fish Tacos BETTER than any restaurant!!! They are cocooned in a warm corn tortilla garnished with crunchy cabbage, fresh pico de gallo, and creamy white sauce all finished with tangy lime. You will be obsessed with these fish tacos and they are easier than you think with a ONE STEP BATTER!
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 45 min🔥 Cook: 15 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- pan
- microwave
- skillet
📝 Preparation Steps
1
White Sauce
hot sauceHot sauce to taste
2
Whisk the White Sauce ingredients together in a medium bowl, cover and refrigerate.
hot sauceHot sauce to taste
3
Pico de Gallo
4
Combine the Pico de Gallo ingredients together in a medium bowl, cover and refrigerate.
5
Tortillas (Microwave or Pan Fry)
6
MICROWAVE: Heat tortillas in the microwave by placing 2 tortillas between two slightly dampened paper towels and microwaving for ⏱️ 40 seconds. Place warmed tortillas on a plate with a paper towel in between and cover with a towel. Repeat with the remaining tortillas.
7
PAN FRY: Heat 1 teaspoon vegetable oil in a seasoned skillet over medium heat. Add tortilla and cook until its golden and starts to brown in spots, about ⏱️ 20 seconds, then flip and cook until other side is golden. The tortilla should still be soft and pliable, not crispy.
Vegetable oil
8
Place warmed tortillas on a plate with a paper towel in between and cover with a towel. Repeat with the remaining tortillas, adding additional oil as needed after every couple tortillas.
9
Fish
10
Mix all the batter ingredients together in a large bowl.
11
Slice fish into strips approximately 3/4” wide x 4" long (they don't have to be exact - error on the side of thinner). Pat fish very dry and add all of the fish to the batter and gently stir to coat.
12
Fill a 12-inch pan with about 1 inch deep oil and heat to 375 degrees F.
13
Working in batches, fry fish until golden, flipping halfway through. Place on paper towels.
14
Assemble
15
Add fish to tortillas (I use 2 strips per taco) and top with shredded cabbage, Pico de Gallo, freshly squeezed lime juice and White Sauce. Drizzle with hot sauce/salsa to taste and garnish with avocados if desired.
shredded cabbagelime juice2 tablespoonhot sauceHot sauce to tastesalsaAvocados
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