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photo of three baja fish tacos on white tablecloth, surrounded by some citrus leaves and limes. Tacos have fist, crema, salsa, and cabbage on top of open tortillas.
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5 from 1 vote

BEST Baja Fish Tacos - VIDEO!

These will be the BEST Fish Tacos of your life. Actually, it's very likely they'll just be the BEST TACOS of your life. This completely from scratch Baja Fish Taco recipe is actually really simple & gives you perfectly crisp fish & the most DELICIOUS flavor combos.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: dinner, Entree, lunch, Main, Main Course, Main with Condiments
Cuisine: Mexican
Servings: 8
Calories: 327kcal
Author: Honest and Tasty

Ingredients

For the Salsa:

  • 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

For the Crema:

  • ¼ cup Mayonnaise I love Sir Kensington’s Organic Mayo that I find at Whole Foods
  • ¼ cup Plain Yogurt

For the Tacos:

  • 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

Instructions

For the Salsa:

  • Add ingredients to food processor and blend until fully combined.

For the Crema:

  • Add ingredients to a small bowl and mix together.

For the Tacos:

  • 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! :)
  • ~~If you enjoyed this recipe, please rate it below and subscribe to my YouTube channel for more videos!~~

Video

Notes

Makes 8 tacos. But this recipe makes enough batter that you could easily make more tacos by using more fish and tortillas.

Nutrition

Calories: 327kcal | Carbohydrates: 41g | Protein: 17g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 877mg | Potassium: 523mg | Fiber: 5g | Sugar: 5g | Vitamin A: 612IU | Vitamin C: 18mg | Calcium: 159mg | Iron: 3mg