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Authentic Baja Fish Tacos with Creamy Lime Sauce

A plate of crispy, golden-brown baja fish tacos topped with a generous drizzle of white cream sauce and fresh cilantro.
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Make the best fish tacos at home with this recipe for crispy battered white fish, topped with a fresh slaw and a homemade lime crema.

Ingredients

Scale
  • 1 pound cod or mahi mahi fillets, cut into 1-inch strips
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 cup light beer, cold
  • Vegetable oil, for frying
  • 12 small corn or flour tortillas
  • 1 cup shredded cabbage mix
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving
  • For the Creamy Lime Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1/4 teaspoon salt

Instructions

  1. Prepare the fish batter: In a medium bowl, whisk together the flour, salt, pepper, and paprika. Slowly whisk in the cold beer until just combined. Do not overmix; a few lumps are fine.
  2. Heat the oil: Pour about 1 inch of vegetable oil into a deep skillet or Dutch oven. Heat the oil to 375 degrees Fahrenheit (190 degrees Celsius).
  3. Batter and fry the fish: Dip the fish strips into the batter, letting excess drip off. Carefully place the battered fish into the hot oil, working in batches to avoid overcrowding the pan. Fry for 3 to 4 minutes per side, until golden brown and cooked through. Remove the fish with a slotted spoon and place on a paper towel-lined plate to drain.
  4. Make the creamy lime sauce: In a small bowl, combine the mayonnaise, sour cream, lime juice, minced garlic, and salt. Stir until smooth.
  5. Warm the tortillas: Heat the tortillas according to package directions, either on a dry skillet or briefly over an open gas flame until soft and pliable.
  6. Assemble the tacos: Place a piece of crispy fish onto each warm tortilla. Top with shredded cabbage, a drizzle of the creamy lime sauce, and a sprinkle of fresh cilantro. Serve immediately with lime wedges.

Notes

  • For the best flavor, use a light lager beer for the batter.
  • If you prefer grilling, season the fish strips with chili powder and cumin before cooking.
  • Warm tortillas are key for good fish tacos; do not skip this step.

Nutrition

Find it online: https://cookingbycarla.com/baja-fish-tacos-recipe-perfection/