These Easy Baja Fish Tacos are light, tasty, and perfect for a fun meal! With crispy fish, fresh toppings, and a kick of lime, you’ll love every bite. 🌮
Making these tacos is a breeze! I like to set up a little toppings bar and let everyone build their own. That way, it’s fun and delicious for everyone—yum!
Ingredients & Substitutions
Fish: Cod and tilapia are great choices. If you’re looking for alternatives, try haddock or even shrimp for a different flavor. Just remember, any firm white fish works well!
Buttermilk: If you don’t have buttermilk, you can make a substitute with milk and vinegar or lemon juice. Mix 1 cup of milk with 1 tablespoon of vinegar and let it sit for 5 minutes. Voila!
Cornmeal: While cornmeal is fantastic for crunch, you can swap in breadcrumbs for a different texture. If gluten-free is your goal, there are cornmeal varieties and gluten-free breadcrumbs available.
Crema or Sour Cream: You can use Greek yogurt as a healthier option. It adds creaminess and a bit of tang, which works beautifully with the tacos.
How Can You Fry Fish Without it Getting Greasy?
Frying fish can be tricky, but with the right technique, you can achieve crispy, non-greasy results. Here’s how to get it just right:
- Make sure the oil is hot enough before adding the fish (around 350°F or 175°C). A drop of batter should sizzle when it hits the oil!
- Don’t overcrowd the skillet. Fry in batches if needed to avoid steaming the fish.
- Use paper towels to drain excess oil after frying. Avoid stacking the fish to keep them crispy!
Easy Baja Fish Tacos
Ingredients You’ll Need:
For the Fish:
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup buttermilk
- 1 tsp lime juice
- Vegetable oil (for frying)
For the Tacos:
- 8 small corn or flour tortillas
- 2 cups green cabbage, shredded
- 1/2 cup radishes, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup crema or sour cream (for drizzling)
- Lime wedges (for serving)
- Salsa (for serving, optional)
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and cook. With the fish frying and the tortillas warming at the same time, you’ll have a delicious meal on the table quickly!
Step-by-Step Instructions:
1. Prepare the Fish:
Start by cutting the fish fillets into smaller pieces that will fit nicely in your tacos. Set these aside while you get the breading ready.
2. Make the Breading:
In a shallow bowl, mix together the flour, cornmeal, paprika, cumin, salt, and black pepper. In another bowl, whisk the buttermilk and lime juice until they are well combined.
3. Coat the Fish:
Take each piece of fish and first dip it into the buttermilk mixture, making sure it’s well coated. Then, dredge it in the flour-cornmeal mix until it’s fully coated. Give it a little shake to remove any extra flour.
4. Heat the Oil:
In a large skillet, add enough vegetable oil to cover the bottom—a few tablespoons should do it. Heat the oil over medium-high heat until it’s hot, around 350°F (175°C). You can test it by dropping a tiny bit of batter in; if it sizzles, you’re good to go!
5. Fry the Fish:
Carefully place the coated pieces of fish in the hot oil. Fry them for about 3-4 minutes on each side until they are golden brown and cooked through. When they’re done, take them out and let them drain on paper towels to get rid of any excess oil.
6. Warm the Tortillas:
While the fish is frying, warm up your tortillas. You can do this in a dry skillet over low heat or in the microwave for a few seconds until they are soft and flexible.
7. Assemble the Tacos:
Now it’s time to build your tacos! Take a warm tortilla, add a few pieces of the fried fish, and top them off with some shredded cabbage, a few slices of radish, and a sprinkle of fresh cilantro.
8. Add Toppings:
Finish off your tacos by drizzling on some crema or sour cream. Serve them with lime wedges on the side and salsa if you like a little extra kick. Enjoy your easy and tasty Baja fish tacos!
Can I Use Other Types of Fish Besides Cod or Tilapia?
Absolutely! You can use any white fish that’s firm enough to hold together while frying. Options like haddock, snapper, or even catfish work great. Just ensure the fish pieces are cut into similar sizes for even cooking.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes, and it’s ready to use. Alternatively, plain yogurt or sour cream can also work well when thinned with a little milk.
How Should I Store Leftover Fish Tacos?
To store leftovers, keep the components separate. Place any leftover fish in an airtight container and refrigerate for up to 2 days. For the tortillas and toppings (cabbage, radishes, cilantro), store them in another container. Reheat fish in a skillet to regain some crispness!
Can I Make the Fish In Advance?
Yes, you can prepare the fish ahead of time! After frying, allow it to cool completely; then place it in an airtight container and refrigerate. When you’re ready to serve, reheat the fish in a hot skillet for a few minutes to crisp it back up before assembling your tacos.
