These Epic Baja Fish Tacos are a tasty treat with crispy fish and fresh toppings all wrapped in warm tortillas. The homemade fish taco sauce brings it all together for a burst of flavor!
Every bite is like a mini fiesta! I love adding extra toppings like salsa and avocado for that extra zing. It’s messy, but that’s part of the fun, right? 🌮🎉
Making these tacos is so easy! Just cook the fish, mix the sauce, and assemble. Perfect for a fun dinner or a weekend get-together with friends!
Ingredients & Substitutions
White Fish Fillets: Cod and tilapia are great, but you can also try haddock, halibut, or even catfish. Just pick a mild fish that will soak up those flavors.
Flour and Cornmeal: All-purpose flour gives a nice crunch, but you can swap in gluten-free flour if needed. For a twist, use panko breadcrumbs instead of cornmeal for extra crispiness.
Spices: Chili powder, paprika, and cumin create a lovely flavor. If you like it spicy, add cayenne pepper or use a spicy chili powder. Don’t have paprika? Smoked paprika can add a wonderful depth!
Buttermilk: Buttermilk is great for soaking fish, but if you don’t have any, mix 1 cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes to curdle.
Oil for Frying: Any neutral oil works well, but I prefer canola or peanut oil for frying due to their high smoke point. Olive oil is not the best for frying at high heat.
How Do You Get Crispy Fish?
Crispy fish is key to great fish tacos! Start by ensuring your fish is dry before breading; this helps the coating stick. When breading, coat the fish in buttermilk first, then really press it into the flour mixture. This adds extra crunch.
- Use a deep skillet with enough oil to cover the fish strips half-way. This helps with even cooking.
- Make sure the oil is hot enough before adding the fish; if it sizzles right away, you’re good to go!
- Avoid crowding the pan. Fry in batches if needed, so the temperature stays consistent.
Epic Baja Fish Tacos With Homemade Fish Taco Sauce
Ingredients You’ll Need:
For the Fish:
- 1 pound white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup buttermilk or milk
- Oil for frying
- 8 small corn tortillas
- 1 cup red cabbage, shredded
- 1 cup pico de gallo (fresh salsa)
- 1 avocado, sliced or guacamole
- Fresh cilantro, chopped
- Lime wedges for serving
For the Fish Taco Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
This delicious taco recipe takes about 20 minutes to prepare and 15 minutes to cook, so you’ll be enjoying your fish tacos in about 35 minutes total! Just enough time to impress your family or friends with this tasty dish.
Step-by-Step Instructions:
1. Prepare the Fish:
Start by patting the fish fillets dry with a paper towel. This helps them fry up nicely. Cut the fish into strips and season with salt and pepper for extra flavor.
2. Make the Breading Mixture:
In a shallow bowl, combine the flour, cornmeal, chili powder, paprika, cumin, and a sprinkle of salt. Mix everything together so it’s well combined and ready for breading the fish.
3. Dipping the Fish:
Take each fish strip and dip it into the buttermilk, letting any excess liquid drip off. Next, dredge it in the breading mixture, pressing lightly to make sure the coating sticks well.
4. Frying the Fish:
Heat oil over medium-high heat in a large skillet. Once the oil is hot, carefully add the breaded fish strips to the skillet. Fry them for about 3-4 minutes per side, or until they are golden and cooked through. After frying, place the fish on paper towels to absorb any excess oil.
5. Make the Fish Taco Sauce:
In a small bowl, mix together the mayonnaise, sour cream, lime juice, garlic powder, and a dash of salt and pepper. Stir until smooth and creamy, then set it aside for later.
6. Assemble the Tacos:
Warm the corn tortillas in a skillet or microwave until they’re nice and pliable. On each tortilla, lay a few pieces of the fried fish. Top with shredded red cabbage, pico de gallo, slices of avocado or guacamole, and a drizzle of the fish taco sauce. Finally, sprinkle some fresh cilantro on top for that extra touch!
7. Serve and Enjoy:
Mmm, the best part! Squeeze fresh lime juice over your delicious tacos and serve them right away. Don’t forget to have extra lime wedges on the side for everyone to enjoy. Happy eating!
Can I Use a Different Type of Fish?
Absolutely! You can substitute cod or tilapia with any white fish like haddock, hake, or snapper. Just make sure it’s fresh and flaky. If you prefer a firmer fish, swordfish or mahi-mahi work well too!
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes until it thickens slightly. This works perfectly for keeping the fish moist!
How Do I Store Leftover Fish Tacos?
For best results, store the components separately. Place leftover fish in an airtight container in the fridge for up to 2 days. Warm the fish up in the oven or on the stovetop before serving again. Keep the fresh toppings and sauces in separate containers to maintain their freshness.
Can I Make the Fish Taco Sauce Ahead of Time?
Yes! The sauce can be made a day in advance and stored in the fridge. Just give it a good stir before serving as it may thicken slightly. It’s a great way to save time on taco night!
