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The Ultimate Crispy Baja Taco (Best Baja Fish Taco Recipe)

Try this ultimate crispy Baja Taco (Best crispy battered fish tacos), a remarkable mixture of crispy fried fish served in a comfy warm tortilla with pickled cabbage slaw,% de Gallo and flavorful chipotle crema. If you adore Mexican fish tacos then those fried fish taco recipe along with high-quality Baja sauce recipe makes a great aggregate to restoration scrumptious dinner very quickly. These Baja fashion fish tacos are the BEST! Just strive those Baja fish taco recipe with Baja fish taco sauce makes so desirable!

The Ultimate Crispy Baja Taco (Best Baja Fish Taco Recipe)
The Ultimate Crispy Baja Taco (Best Baja Fish Taco Recipe)

Ingredients

  • For Fish:
  • 12 Pieces of White Fish (Cod Fillets/Mahi Mahi/Halibut/Tilapia), 1/2 Inch thick and 3 Inch long
  • Salt as per need
  • 1/2 tsp Black Pepper Powder
  • For Batter:
  • 1 Cup All-Purpose Flour
  • 1/2 Cup Sprite / Soda Water / Beer
  • Salt as per need
  • 3/4 tsp Baking Powder
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • Oil for deep frying
  • For Chipotle Crema:
  • 1/2 cup Greek Yogurt
  • 1/3 cup Mayonnaise
  • Salt as per need
  • 1/2 tsp Sugar
  • 1 Chipotle Peppers in Adobo Sauce
  • 1 Tbsp Cilantro, chopped
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Garlic Powder
  • For Crispy Cabbage Slaw:
  • 1/2 Cup Cabbage, shredded
  • Salt as per need
  • 1 Tbsp Lime Juice
  • 1/2 tsp Black Pepper Powder
  • For Pico de Gallo:
  • 2 Roma Tomatoes, chopped
  • 1 Small Red Onion, chopped
  • 1/2 Jalapeno, chopped, seeded
  • 1/2 tsp Garlic Powder
  • 2 Tbsp Cilantro, chopped
  • 1 Tbsp Lime Juice
  • To serve:
  • 12 Soft Corn Tortillas – 6 Inch/ Flour Tortilla, 6 Inch
  • Lime wedges
  • Cilantro chopped

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Instructions

  1. In a bowl clean and pat dry the fish pieces.
    Marinate them with salt and black pepper powder.
  2. In a blender, blend together all the ingredients mentioned for Chipotle crema.
  3. In a bowl mix, all the ingredients mentioned for batter except the soda water/sprite/beer.
    Mix it right before frying the fish.
  4. In a separate bowl make the citrus cabbage slaw.
  5. In another bowl mix the ingredients to make pico de gallo.
  6. Heat oil in a deep frying pan and when it’s hot(to check this drop a small drop of batter and it rises to the top immediately then the oil is ready)
  7. Mix the soda water/beer in the batter and dip each fish piece to coat the batter and slowly drop in oil to fry.
    Fry till golden brown.
    Drain and keep the fish to drain oil on a wired rack.
  8. To assemble, heat the corn tortilla covered in damp kitchen tissue in microwave every 10 seconds interval.
  9. Place the tortilla, add the cabbage slaw, pico de gallo, fish, chipotle crema, cilantro chopped, lime juice and serve immediately.

Yield: 12 Servings
Prep Time: 00:20:00 mins.Cook time: 00:20:00 mins. 
Total time: 40 mins. 
Tags: Mexican food,Taco,Restaurant-style,Baja fish taco

Recipe Notes:

  • Make sure the fish pieces are dry and do not have water. This will allow the batter to stick to the fish pieces.
  • The batter should be of pancake batter consistency not watery but thick.
  • Right before frying the fish add the soda water /sprite /beer to the batter and whisk. Do not mix the soda and keep aside and fry later, this will cause the batter to deflate and fish won’t be crispy and airy.
  • Do not fry the fish on high heat as the fish will get burned and outside cover will be black.
  • Serve the tacos while the fish is fried fresh, as the more time the fish sits it starts to get soggy.
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