There are few things I love as much as a really good Baja fried fish taco. I grew up eating them and I still can’t get enough. It’s one of those things I could eat everyday yet still crave.
The idea of making these tacos can be intimidating (maybe it’s just the mystery of how to make the batter perfectly airy and crunchy), but they’re actually really easy to make. What makes it even better is that we’re using wholesome ingredients like sunflower oil (much healthier alternative to canola/vegetable oil, which is full of pesticides and chemicals in addition to not being heat stable and prone to rancidity), flour that is free of any additives, baking powder and salt that’s free of aluminum (a metal added into powders to keep them from clumping—what the freaking hell), and mayo that actually tastes like mayo should taste (as opposed to something that has minimal flavor, uses canola oil, and stays stable in the fridge for ages because it’s chock-full of additives).
These Baja fish tacos are perfectly crisp and full of fresh flavors that make me wish I were on the beach in Ensenada. The salsa is easy to prepare and is so addicting, so good, and you can go ahead and make it as mild or as spicy as you want. The crema could not be easier to make and balances out the flavors beautifully.
So make your own authentic Baja fish tacos that taste better than any you could buy anywhere, and eat healthy while you’re at it. Also, I can say these are the best because if there’s one thing I know, it’s my fish tacos. And one should always trust the fish taco lady.
Or maybe just try them and see for yourself. 🙂
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- 2-3 Dried Chile de Arbol
- 6 Garlic Cloves, peeled
- 1 28-ounce can of Fire Roasted Diced Tomatoes
- 2 tablespoons Tomato Paste
- 1 handful of Cilantro, rinsed
- 1 ½ teaspoons Sea Salt
- Juice of 1 Lime
- ½ small-medium White or Yellow Onion
- ¼ cup Mayonnaise (I love Sir Kensington’s Organic Mayo that I find at Whole Foods)
- ¼ cup Plain Yogurt
- Approximately 24 ounces of Sunflower Oil (or enough to almost completely submerge the fish fillets)
- 1 ½ cups All-Purpose Flour (I usually grab Whole Foods 365 Organic Flour because it has no additives. The only ingredients should be flour.)
- 1 tablespoon Baking Powder (I always use aluminum-free baking powder)
- ½ teaspoon Sea Salt + some extra for each piece of fish
- ½ teaspoon Black Pepper
- ½ teaspoon Cayenne Powder
- 12 ounces (1 can) of cold Soda Water
- 1 pound Tilapia fillets, rinsed and patted dry (cut into approximately 1" x 4" strips)
- 8 Corn Tortillas
- ½ Head of Cabbage, sliced thinly
- 2 Limes, sliced into wedges
- Add ingredients to food processor and blend until fully combined.
- Add ingredients to a small bowl and mix together.
- Heat sunflower oil in a large pot over medium heat until a wooden spoon placed into it has bubbles forming around it.
- While you’re waiting for oil to heat up, in a medium-large mixing bowl, whisk together flour, baking powder, sea salt, black pepper, and cayenne powder.
- Whisk cold soda water into flour mixture.
- Add a good pinch of salt to each piece of fish.
- Add fish to batter and coat well.
- Drip off excess batter and add fillets into oil, making sure not to crowd them.
- Cook for about 5 minutes or until fish are fully cooked and have turned golden and crispy on both sides (make sure to flip halfway through). Make sure oil isn’t too hot or else the batter will start to burn before the fish is fully cooked.
- Remove fish with a large, slotted spoon and place on paper towel-lined plate to drain excess oil.
- Heat tortillas over the stove for about 20 seconds per side (or heat in a toaster oven) and keep warm by wrapping them in a clean kitchen towel.
- Assemble tacos by placing a piece of fish onto each tortilla, some cabbage, a squeeze of lime, some salsa, and some crema. Serve with chips and more salsa. Enjoy! 🙂