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Crispy Fish Tacos with Zesty Baja Sauce

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Crispy fish tacos paired with a creamy, tangy homemade zesty Baja sauce, perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 lb (450g) white fish fillets (cod, tilapia, or halibut; firm and flaky work best)
  • 1 cup (120g) all-purpose flour (or rice flour for gluten-free)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup (240ml) cold sparkling water
  • Vegetable oil for frying (canola or sunflower oil preferred)
  • ½ cup (120g) mayonnaise
  • 2 tbsp fresh lime juice
  • 1 tbsp sour cream (optional)
  • 1 tsp chipotle powder
  • 1 tsp honey
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 8 small corn or flour tortillas (warmed)
  • 1 cup (100g) shredded green cabbage
  • ½ cup (50g) fresh cilantro leaves, chopped
  • 1 lime, cut into wedges

Instructions

  1. In a large bowl, whisk together flour, smoked paprika, garlic powder, salt, and black pepper. Slowly add cold sparkling water while whisking until batter is smooth and slightly thick but still runny enough to coat the fish.
  2. Pat fish fillets dry with paper towels and cut into taco-sized strips or chunks, about 3-4 inches long.
  3. Pour vegetable oil into a skillet to about 2 inches deep and heat over medium-high heat to 350°F (175°C).
  4. Dip each fish piece into the batter, letting excess drip off, then carefully place into hot oil. Fry in batches of 3-4 pieces for 3-4 minutes, turning once, until golden brown and crispy.
  5. Remove fish with tongs or slotted spoon and drain on paper towels or wire rack to remove excess oil.
  6. While frying fish, whisk together mayonnaise, lime juice, sour cream (if using), chipotle powder, honey, minced garlic, salt, and pepper in a small bowl. Adjust seasoning to taste.
  7. Warm tortillas in a dry skillet or microwave wrapped in a damp paper towel for about 30 seconds until soft and pliable.
  8. Assemble tacos by spreading a spoonful of Baja sauce on each tortilla, adding crispy fish pieces, then topping with shredded cabbage, chopped cilantro, and a squeeze of fresh lime. Add extra sauce or toppings as desired.

Notes

Use ice-cold sparkling water for a light, crispy batter. Maintain oil temperature around 350°F (175°C) to avoid greasy coating. Pat fish dry before battering. Fry in batches to keep oil temperature steady. Keep cooked fish warm in a low oven (200°F / 95°C) if needed. For gluten-free, substitute all-purpose flour with rice or chickpea flour and use dairy-free mayo and sour cream if desired. Reheat fish in oven on wire rack to maintain crispiness; avoid microwaving.

Nutrition

Keywords: fish tacos, crispy fish, Baja sauce, homemade sauce, quick dinner, easy recipe, seafood tacos, gluten-free option

Find it online: https://lunafeast.com/crispy-fish-tacos-recipe-easy-homemade-zesty-baja-sauce-guide/