– **Title**: Easy Baja Fish Tacos
– **Ingredients**:
– 1 pound white fish fillets (such as cod, tilapia, or mahi-mahi)
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon cumin
– Salt and pepper, to taste
– 1 large egg
– 1 cup buttermilk (or regular milk)
– Vegetable oil, for frying
– 8 small corn or flour tortillas
– 1 cup shredded cabbage
– 1 avocado, sliced
– 1/2 cup salsa
– Lime wedges, for serving
– Fresh cilantro, for garnish (optional)
– **Instructions**:
1. **Prepare the Fish**: Pat the fish fillets dry with paper towels. If desired, cut them into smaller strips for easier handling in tacos.
2. **Make the Batter**: In a mixing bowl, combine flour, cornmeal, paprika, garlic powder, cumin, salt, and pepper. In another bowl, whisk the egg and buttermilk together.
3. **Coat the Fish**: Dip each piece of fish first into the wet mixture, then coat it in the flour mixture, pressing gently to make sure it adheres well.
4. **Heat the Oil**: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until shimmering (around 350°F).
5. **Fry the Fish**: Carefully add the breaded fish pieces in batches (don’t overcrowd the skillet) and fry for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
6. **Warm the Tortillas**: In a separate skillet, quickly warm the tortillas over medium heat for about 30 seconds on each side until pliable.
7. **Assemble the Tacos**: Place a few pieces of fried fish on each tortilla. Top with shredded cabbage, avocado slices, and salsa. Garnish with fresh cilantro if using.
8. **Serve**: Serve with lime wedges on the side for squeezing over the tacos.
Enjoy your delicious Easy Baja Fish Tacos!
Key Ingredients & Substitutions
White Fish: Cod and tilapia are great choices for their mild flavor. If you’re looking for alternatives, try haddock or even shrimp for a different twist.
Cornmeal: This adds a delightful crunch. If you don’t have cornmeal, use polenta or even ground oats for a similar texture.
Buttermilk: It helps tenderize the fish. If you don’t have it, regular milk mixed with a little vinegar or lemon juice can work as a substitute, giving a similar tang.
Cilantro: A classic topping for Baja tacos, but if you aren’t a fan, freshness can come from chopped parsley or even green onions.
Crema: This adds creaminess. If you can’t find it, mayonnaise mixed with a little lime juice or yogurt can be a quick alternative.
How Do You Get Crispy Fish in Tacos?
The key to perfect crispy fish is the right coating and frying technique. Start with good seasoning in your flour and cornmeal mix for flavor. Make sure your oil is hot enough before adding the fish; it should sizzle immediately. Here’s how to achieve that crispy texture:
- Chill your fish in buttermilk before coating; this helps the breading stick.
- Heat oil to around 350°F (175°C). If you don’t have a thermometer, drop a small piece of bread in; it should turn golden brown in about 30 seconds.
- Fry the fish in batches, giving them space to cringe and maintain heat. Avoid overcrowding the pan.
- Let them drain on paper towels to remove excess oil, ensuring they stay crispy.
How to Make Easy Baja Fish Tacos
Ingredients You’ll Need:
For the Fish:
- 1 lb white fish fillets (such as cod or tilapia)
- Salt and pepper to taste
- 1 cup buttermilk (or regular milk)
For the Coating:
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper (optional, for heat)
- Oil for frying (vegetable or canola)
For Assembling the Tacos:
- 8 corn tortillas
- 2 cups shredded green cabbage
- 1/2 cup cilantro, chopped
- 1/2 cup radishes, thinly sliced
- 1/2 cup crema (Mexican sour cream) or mayonnaise
- Lime wedges for serving
How Much Time Will You Need?
This recipe will take about 30 minutes from start to finish. You’ll spend around 15-20 minutes prepping and marinating the fish, and then about 10-15 minutes frying and assembling the tacos. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Prep the Fish:
Start by cutting the fish fillets into strips. Sprinkle salt and pepper over the fish to season it. Place the seasoned fish in a bowl filled with buttermilk, making sure it’s well coated. Let it marinate for about 15-20 minutes to soak up all those yummy flavors.
2. Prepare the Coating:
While the fish is marinating, grab a shallow dish and mix together the flour, cornmeal, paprika, garlic powder, and cayenne pepper if you like some heat. Add a pinch of salt and pepper to the mixture and stir well to combine.
3. Coat the Fish:
Once the fish has marinated, take it out of the buttermilk, letting the excess drip off. Dredge each piece of fish in the flour mixture, making sure they are thoroughly coated on all sides. This will create a nice crispy texture when cooked!
4. Fry the Fish:
Next, heat about 1/2 inch of oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the coated fish in batches. Cook each piece for about 3-4 minutes on each side, or until they are golden brown and crispy. When done, remove the fish and place it on a plate lined with paper towels to drain any excess oil.
5. Warm the Tortillas:
In a separate skillet, warm the corn tortillas for about 30 seconds on each side until they are pliable. This step is important—they’ll be easier to fill and eat!
6. Assemble the Tacos:
Now it’s time to assemble your tacos! Take a tortilla and place a few pieces of the fried fish in the center. Top it off with a generous amount of shredded cabbage, chopped cilantro, and sliced radishes for that fresh crunch.
7. Add Sauce:
Drizzle your crema or mayonnaise over the top and give it a nice squeeze of lime juice for that zesty kick. You can adjust the amount based on your taste!
8. Serve:
Enjoy your tacos right away! Serve them with extra lime wedges on the side and your choice of salsa or tortilla chips for a complete meal. Dig in and savor every delicious bite!
Can I Use Another Type of Fish?
Absolutely! While cod and tilapia are great choices, you can also use snapper, haddock, or even shrimp. Just ensure that the fish is fresh and has a mild flavor to complement the spices in the coating.
How Can I Make This Recipe Gluten-Free?
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend like almond flour or rice flour. Also, make sure to use corn tortillas, as they are typically gluten-free. Just check the labels to confirm!
What is the Best Way to Store Leftover Fish Tacos?
Store any leftover fish and toppings separately in airtight containers in the fridge. The fried fish can last for about 2 days, while the other toppings will stay fresh for about 3-4 days. To reheat the fish, bake it in the oven for crispy results rather than microwaving.
Can I Prepare the Fish Ahead of Time?
Yes, you can marinate the fish in buttermilk up to 4 hours in advance to enhance flavor and tenderness. Just keep it covered in the fridge until you’re ready to coat and fry. This saves you time during the day of serving!
