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Crispy white fish, fresh cabbage, and zesty lime crema wrapped in warm tortillas.

Baja Fish Tacos

Crispy white fish, fresh cabbage, and zesty lime crema wrapped in warm tortillas. Classic Baja flavor made simple.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Fish:
  • 1 lb white fish cod, halibut, or mahi-mahi, cut into strips
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp paprika
For the Batter:
  • 1 cup all-purpose flour
  • 1 cup cold sparkling water or beer
  • ½ tsp salt
For the Lime Crema:
  • ½ cup sour cream
  • 2 tbsp mayo
  • 1 tbsp lime juice
  • ½ tsp garlic powder
  • ½ tsp salt
Toppings:
  • 2 cups shredded cabbage
  • 1 lime cut into wedges
  • Fresh cilantro optional
  • 8 small corn tortillas

Equipment

  • Large bowl
  • Whisk
  • Knife and cutting board
  • Skillet
  • Tongs
  • Paper towels
  • Small bowl for crema
  • Measuring cups and spoons

Method
 

Prepare the Fish:
  1. Season the fish pieces with salt, pepper, chili powder, garlic powder, and paprika using your hands on a cutting board.
  2. In a bowl, whisk flour, salt, and cold sparkling water (or beer) until the batter is smooth.
  3. Heat ½ inch of oil in a skillet over medium-high heat.
  4. Dip each fish piece into the batter using tongs, then place into the hot skillet.
  5. Fry 2–3 minutes per side until golden and crispy, then transfer to a paper towel–lined plate.
Make the Crema:
  1. Add sour cream, mayo, lime juice, garlic powder, and salt to a small bowl.
  2. Whisk until smooth and creamy.
Assemble the Tacos:
  1. Warm the tortillas in a clean skillet for 15 seconds per side.
  2. Add shredded cabbage to each tortilla using your hands.
  3. Place crispy fish pieces on top with tongs.
  4. Drizzle lime crema over the fish with a spoon.
  5. Garnish with cilantro and lime wedges.

Notes

  • Storage: Keep leftover fish in the fridge for up to 2 days (store separately from tortillas).
  • Reheating: Reheat fish in an air fryer or oven at 375°F for 5 minutes to keep it crispy.
  • Variations: Add pico de gallo, avocado slices, or pickled onions.
  • Safety Tip: Hot oil can pop—use tongs and avoid overcrowding the skillet.