Crispy Baja Fish Tacos
Quick, fresh, and satisfying, these crispy Baja fish tacos are perfect for a fun and crunchy meal without spending all night cooking.
Ingredients
For the fish
- 1-1.5 pounds white fish (cod, mahi mahi, halibut, or pollock) Mild white fish that holds together in strips.
- 1 cup flour For breading the fish.
- 1 cup panko breadcrumbs For crispy coating.
- 2 large eggs Beaten for breading.
- Chili powder, cumin, garlic powder, paprika, salt, black pepper Seasoning for the fish.
- Neutral oil (canola or avocado) For frying.
For the slaw
- Shredded cabbage
- A little carrot For crunch.
- Chopped cilantro For freshness.
- Lime juice For dressing.
- Pinch of salt
- Optional splash of vinegar If desired.
For the sauce
- 1 cup Mayo Base for the creamy sauce.
- 1/2 cup Sour cream or Greek yogurt For creaminess.
- 2 tablespoons Lime juice
- Hot sauce To taste.
- 1 clove Garlic Minced.
For serving
- Small corn or flour tortillas For wrapping the tacos.
- Sliced jalapenos Optional topping.
- Avocado Optional topping.
- Extra cilantro Optional topping.
- Pico de gallo Optional topping.
Instructions
Preparation
- Mix the sauce: In a small bowl, stir together mayo, sour cream (or Greek yogurt), lime juice, hot sauce, and a tiny pinch of salt. Taste it and adjust, adding more lime if desired. Put it in the fridge.
- Toss the slaw: Mix shredded cabbage, carrot, cilantro, lime juice, and a pinch of salt. Let it sit while you cook the fish.
- Cut and season the fish: Cut fish into strips, pat them dry with paper towels, then season with salt, pepper, chili powder, cumin, and garlic powder.
- Bread the fish: Set up three bowls with flour, beaten eggs, and panko. Dip fish in flour, then egg, then panko, pressing the crumbs to stick.
Cooking
- Fry: Heat about half an inch of oil in a skillet over medium to medium-high heat. When a breadcrumb sizzles, fry fish in batches for 2 to 3 minutes per side, until golden and cooked through. Move to a paper towel-lined plate.
- Warm tortillas: Warm tortillas in a dry pan for about 20 seconds per side, or wrap them in a damp paper towel and microwave briefly.
Assembly
- Build the tacos: On a tortilla, add the fish, slaw, sauce, and toppings like avocado and jalapenos.
Notes
Dry fish for crispier coating; do not crowd the pan; keep cooked fish warm in a low oven; and warm tortillas to keep them from tearing.