Description
Crispy Baja Fish Tacos with Fresh Citrus Slaw offer a delightful fusion of ocean-fresh fish and zesty slaw, all wrapped in warm tortillas. Perfectly battered and fried to golden perfection, these tacos are topped with a refreshing slaw that bursts with citrus flavor. Ideal for summer gatherings or cozy weeknight dinners, this recipe will impress your family and friends alike. Dive into this flavorful experience and recreate the vibrant tastes of Baja right in your kitchen!
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup cold sparkling water
- 8 soft corn tortillas
- 2 cups shredded green cabbage
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- For the Sauce: 1/2 cup mayonnaise
- For the Sauce: 2 tbsp chipotle sauce
Instructions
- Prepare the batter by mixing flour, cornstarch, baking powder, salt, and pepper in a large bowl. Gradually whisk in cold sparkling water until smooth.
- Heat vegetable oil (about 2 inches deep) in a skillet over medium-high heat (350°F).
- Coat fish fillets in the batter, then gently place them in the hot oil.
- Fry for about 3 to 4 minutes per side until golden brown and crispy; drain on paper towels.
- In another bowl, combine cabbage, cilantro, lime juice, salt, and pepper for the slaw.
- Warm tortillas in a skillet, then assemble tacos by adding fish and topping with slaw.
Nutrition
- Serving Size: 2 tacos (approx. 250g)
- Calories: 480
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 60mg
Keywords: Use cold ingredients for an extra crispy texture. Fry fish in small batches to ensure even cooking. Try different white fish varieties like mahi-mahi for unique flavors.