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Crispy Baja Fish Tacos with Lime Crema and Cabbage Slaw

Crispy Baja Fish Tacos with Lime Crema

Delightful tacos featuring crispy fish, zesty lime crema, and fresh cabbage slaw, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Main Course
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Fish Ingredients
  • 1 pound White fish fillets (such as cod or tilapia) Fresh fish for frying.
  • 1 cup All-purpose flour For the batter.
  • 1 teaspoon Paprika Adds color and flavor.
  • 1 teaspoon Cumin Provides warmth and depth.
  • 1 teaspoon Garlic powder Enhances flavor.
  • 1/2 teaspoon Salt To taste.
  • 1/2 teaspoon Black pepper To taste.
  • 1 cup Cold sparkling water For the batter.
  • Vegetable oil for frying
Lime Crema Ingredients
  • 1/2 cup Sour cream Base for the crema.
  • 1/4 cup Mayonnaise Adds creaminess.
  • 1 lime Juice of For tanginess.
  • 1 lime Zest of Enhances lime flavor.
  • Salt to taste
Cabbage Slaw Ingredients
  • 2 cups Green cabbage, finely shredded For crunch.
  • 1 cup Red cabbage, finely shredded For color.
  • 1 large Carrot, grated Adds sweetness.
  • 1/4 cup Fresh cilantro, chopped For freshness.
  • 1 lime Juice of For flavor.
  • Salt and pepper to taste
For Serving
  • 8 small Corn tortillas For wrapping the tacos.
  • Lime wedges
  • Fresh cilantro leaves

Equipment

  • mixing bowl
  • skillet
  • whisk
  • Paper towels
  • Serving Plates

Method
 

  1. Cut the fish fillets into strips or bite-sized pieces.
  2. In a mixing bowl, combine flour, paprika, cumin, garlic powder, salt, and black pepper. Stir until well mixed.
  3. Gradually whisk in cold sparkling water until the batter is smooth and slightly thick.
  4. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
  5. Dip each piece of fish into the batter and carefully place in the hot oil. Fry for 3-4 minutes on each side until golden brown and crispy.
  6. Remove the fish and place on a paper towel-lined plate to drain excess oil.
  7. In a small bowl, combine sour cream, mayonnaise, lime juice, lime zest, and a pinch of salt. Mix until smooth.
  8. Warm the corn tortillas in a skillet or microwave until soft.
  9. Assemble the tacos by placing crispy fish on each tortilla, topping with cabbage slaw, and drizzling with lime crema. Garnish with cilantro and serve with lime wedges.

Notes

These tacos are perfect for gatherings and can be customized with different fish or vegetarian options.