Baja Fish Tacos

Tucked between the Gulf of California and the mighty Pacific, the Baja peninsula has a well-deserved reputation as one of Mexico’s most celebrated food and wine destinations. One of the region’s most famous dishes, Baja fish tacos differ from other fish taco recipes thanks to the crispy, fried fish, crunchy cabbage, creamy sauce and fresh lime. They’re usually served in small corn tortillas alongside a crisp Mexican lager, often in beachside shacks or small taquerias. Take one bite and imagine sand in your toes, surfers on the horizon and warm, sunny breezes.

Baja fish tacos are super versatile. Almost any kind of flaky white fish will do, and the fish can be coated in bread crumbs or batter and topped with any number of garnishes. Our recipe uses bread crumbs instead of a wet batter and replaces the standard lime crema with easy-to-find ranch dressing, spicy adobo sauce, cilantro and lime juice.

What’s the best fish for Baja fish tacos?

White fish like tilapia, mahi mahi, cod, basa or catfish make fantastic choices for Baja-style fish tacos. Each has a firm texture that holds together when cooked, making them the best fish for frying. A mild-flavored fish is ideal for letting the bolder flavors in this recipe shine.

Baja Fish Taco Ingredients

• Ranch dressing: While using the store-bought stuff is easy, stick with homemade ranch dressing for the most flavor. It takes only 10 minutes to whip up.
• Adobo sauce: This staple Mexican ingredient is a paste made from chilies, spices, herbs, vinegar and garlic. Spicy, smoky and a little tangy, it can be used in all sorts of marinades, sauces, stews and chili recipes. If you can’t find adobo sauce, you can use the sauce from a can of chipotles in adobo—or use ancho chili powder in a pinch.
• Lime juice: Use freshly squeezed lime juice for the most vibrant, zesty flavor.
• Cilantro: You’ll find this herbaceous and citrusy herb in many Mexican dishes. For folks who hate cilantro (we know you’re out there!), try fresh Thai basil, parsley or chopped celery greens as a substitute.
• Fish: Mahi mahi has a mild flavor that’s perfect for fish tacos. Cut the fish into strips so they fit nicely into the torillas.
• Flour: Flour is the first part of the dredging process for the fish. It gives the egg something to stick to.
• Eggs: A quick dip in beaten egg ensures the bread crumbs stick to the fish.
• Panko: These large, fluffy Japanese breadcrumbs bring a crunchy texture to your tacos.
• Oil: The best oils for frying have a high smoke point. These include avocado, sunflower, canola and vegetable oil.
• Tortillas: Corn tortillas are traditional for Baja fish tacos. Yellow corn has a richer flavor, while white corn tortillas are milder and have a softer texture. You can also use blue or red corn tortillas if you can find them. If you have masa harina at home, corn tortillas are easy to make from scratch.
• Cabbage: Try red, green or a mix of both colors of cabbage to add a refreshing crunch to the tacos.
• Lime: Don’t forget extra lime for serving!

Directions

Step 1: Make the sauce

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In a small bowl, whisk together the ranch dressing, adobo sauce, cilantro and lime juice. Refrigerate the sauce until you’re ready to serve the tacos.

Step 2: Batter the fish

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Season the mahi mahi with salt and pepper. Place the flour, eggs and panko in separate shallow bowls.

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Coat the mahi mahi with flour, then dip it in eggs and coat it with panko.

Step 3: Fry the fish

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In a large skillet, heat the oil over medium heat. Fry the fish strips in batches for two to three minutes per side or until they’re golden brown. Drain them on a paper towel-lined plate.

Editor’s Tip: Don’t overcrowd the pan! Work in batches to ensure even cooking.

Step 4: Assemble the fish tacos

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Place the fish in tortillas and top them with cabbage, sauce and additional cilantro. Serve the tacos with lime wedges.

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Baja Fish Taco Variations

• Use a beer batter: Cooking with beer is severely underrated. Make beer-battered fish for more traditional Baja fish tacos. The best beers to use for a beer batter are crisp, clean pilsners and similar lagers. Gravitate towards Mexican lagers (the sort you’d sip with Baja fish tacos), and you won’t go wrong.
• Spice up the batter: Sprinkle chili or cayenne powder into the flour to give your fish tacos a kick.
• Try grilled Baja fish tacos: While fried is officially my favorite food group, grilling the fish is a healthier way to enjoy Baja fish tacos. For a twist, you can also make blackened fish (like this blackened tilapia).
• Add toppings: No need to stop at cabbage. Spoon pico de gallo, diced avocado, guacamole or smoky grilled corn salsa onto your tacos, or swap the cabbage for Mexican coleslaw.

How to Store Baja Fish Tacos

There’s an art to storing leftover fish tacos. The key to preventing sogginess is to separate the individual components into different airtight containers—fish in one, toppings in a second, sauce in another. As for the tortillas? Wrap any leftovers and either store them in the fridge or at room temperature.

How long do Baja fish tacos last?

The fried fish should be eaten within three days, while the sauce keeps up to five days. Corn tortillas last longer when stored in the fridge—at least a week. If you’re reheating and eating the tacos the next day, leaving the tortillas at room temperature for a day or two is fine.

Can you make Baja fish tacos ahead of time?

Because they’re dredged and fried, these Baja fish tacos taste best when served freshly made—you don’t want to miss out on panko’s satisfying crunch. That said, prepping the components in advance is a great way to shrink down your cooking time. Prepare the sauce up to two days in advance. Chop the cabbage and cut the fish a day before making the tacos.

Baja Fish Taco Tips

How do you warm tortillas for Baja fish tacos?

There are a couple of ways to warm tortillas for tacos. My go-to is to use a tortilla warmer. Stack the tortillas in the warmer, pop on the cover and blast them in the microwave for 30 to 45 seconds. It’s effortless. No tortilla warmer? No problem. Set your oven to 300°F. Wrap the tortillas in aluminum foil and pop them in the center rack for 8 to 10 minutes or until they’re warm.

Can you use flour tortillas for Baja fish tacos?

Both corn and flour tortillas make brilliant tacos. If you’re someone who doesn’t skimp on toppings (guilty), flour tortillas are ideal since they are more elastic and break less easily. What’s more, if you have a free half hour, homemade tortillas are a cinch.

How do you make air-fryer fish tacos?

Cooking the fish in an air fryer is a healthier way to enjoy Baja fish tacos and turns cleanup into a breeze. Preheat the air-fryer to 400°. Line the basket with parchment paper and spray it with olive oil. After coating the fish strips with flour, egg and panko, lay the fish on the baking parchment. You’ll probably need to work in batches. Cook the fish for seven to nine minutes. Nestle the strips in the tortillas and garnish them with cabbage, a drizzle of sauce and a pinch of chopped cilantro.

What drinks pair well with fish tacos?

Mexican drinks are the obvious choice when deciding on what to sip while you munch on your tacos. A classic margarita or sweet-tart paloma is perfect for the cocktail crowd (or when making cocktails for a crowd). Spice lovers will love a michelada. Or keep it simple with a crisp, cold Mexican beer like Modelo, Pacifico, Corona or Sol. The best refreshing alcohol-free options range from a glass of vibrant hibiscus-based agua de jamaica to aguas frescas made from berries, watermelon, cucumber and other fruits.

What else can you serve with Baja fish tacos?

Ask anyone, and they’ll tell you homemade tortilla chips accompanied by spicy guacamole or salsa rank among the best sides for taco recipes. Elotes, esquites or any of the many irresistible takes on Mexican street corn (think bacon-wrapped and jalapeno popper-studded versions) make great vegetable sides. You can also add rice and beans or other Mexican side dishes.