Watch: How to make the Best Fish Tacos
What are Baja Tacos?
There are Fish Tacos and then there are BAJA FISH TACOS! Growing up and still living in San Diego (Carlsbad is a coastal city in northern San Diego), I have devoured my share of Baja Fish Tacos – they are everywhere! You’ve probably seen them at Rubios, Mexican restaurants, or if you’ve ever visited San Diego or ventured as far as the Baja Peninsula in Mexico, you’ve probably sunk your teeth into some rendition of these Baja Fish Tacos. They all have similar components but truly authentic Baja Fish Tacos are always fried (never blackened), served on corn (not flour) tortillas, with thinly sliced cabbage, pico de gallo, creamy white sauce and plenty of lime. That’s the way its done. And that’s the way it should be. Because it is DELICIOUS.
Baja Fish Tacos Ingredients
Best Fish for Tacos
The best fish tacos start with your favorite white fish. You can a little pricier halibut known for its sweet, mild taste and large flakes (my favorite for this recipe) or mahi mahi, also known for its sweet flavor and firm texture. Less expensive options include tilapia which is mild and flaky and cod which is delicate, firm yet flaky.
Baja Fish Taco Batter
What sets this fish taco batter apart is the use of Ritz crackers which create a delightfully salty, buttery tasting batter. The cracker crumbs are combined with panko breadcrumbs for extra crunch, flour, baking powder that promotes browning and crispiness, egg to glue the batter to the fish and Sprite whose bubbles create a lighter and airier texture. Lastly, the fish taco batter is adeptly seasoned with chili powder, ground cumin, onion powder, garlic powder, cayenne and salt.
Pico De Gallo
Pico de Gallo is a fresh tomato made with tomatoes, white onions cilantro, jalapenos, lime juice and salt. It takes minutes to whip up and can be made ahead of time.
White Sauce for Fish Tacos
White sauce for fish tacos is a must have cooling, tangy, and creamy that marries all of the flavors and textures together. White sauce for fish tacos is made with mayonnaise, sour cream and lime juice, then seasoned with cumin, garlic and hot sauce. It’s quick and easy to make but packs a dynamic punch.
How to Make Baja Fish Tacos
How to make this Fish Taco Sauce Recipe
Finally, assemble the fish tacos with thinly shredded cabbage, fresh Pico de Gallo, freshly squeezed lime juice, Creamy White Sauce and a drizzle of hot sauce to taste. But above all, don’t skip the white sauce! This Fish Taco Sauce brings all the components together and is so heavenly I actually doubled my original recipe to give you what is listed there now. Because you will want more Fish Taco Sauce! To make this creamy white sauce, simply whisk together mayonnaise, sour cream, 2 tablespoons lime juice and splashes of ground cumin, garlic powder and salt. And the eat!
What goes with the Best Fish Taco Recipe?
You can be as simple or as indulgent as you would like to be with these Fish Tacos. Here are some topping and side ideas:
a big side of chips and homemade salsa and/or guacamole pico de gallo salsa verde Restaurant-Style Mexican Rice Cilantro Lime Rice Corn Salad with Cilantro Lime Dressing Grilled Corn on the Cob with Chipotle Lime Butter Southwest Salad with Creamy Avocado Salsa Dressing Southwest Orzo Salad with Chipotle Honey Lime Vinaigrette Fruit Salad with Honey Citrus Dressing Pina Colada Fruit Salad Grilled Pineapple with Brown Sugar Orange Glaze Mexican Street Fries with Salsa Ketchup and top it all of with Churros!
Fish Taco Toppings
Cabbage: Thinly sliced green cabbage adds the quintessential fresh crunch. Pico de gallo: This fresh tomato salsa adds a vibrant, punchy freshness. You can use the homemade pico de gallo recipe in recipe card or store bought. Lime: Use lime wedges to add freshly squeezed lime juice if additional tanginess is desired. Cilantro: If you skip the pico de gallo, load on fresh cilantro and tomatoes instead. Guacamole: Use your favorite recipe or my guacamole recipe (amazing!) or you can even use store bought. Avocados: Chopped or sliced avocados are the easiest avocado option and add a wonderful creaminess. Salsas: Store bought salsa is always an easy topping or get fancy with my homemade restaurant salsa, salsa verde, avocado salsa, charred corn salsa, mango salsa, or pineapple salsa or strawberry salsa. Jalapenos: Ramp up the heat with chopped or sliced jalapenos or hot sauce. Pickle onions: Tangy, punchy fantastic red onions take minutes to make or use store-bought.
Baja Fish Taco Recipe Storage
All of the components for Baja Fish Tacos should be stored separately. Store the cooked fish in an airtight container in the refrigerator for up to 3 days. For best results, don’t stack the fish directly on top of each other because this will make it soggy. Instead, store in a single layer and place a piece of parchment paper in between each layer.
faqs
LOOKING FOR MORE TACO RECIPES?
Chili Lime Chicken Tacos Cilantro Lime Shrimp Tacos Asian Caramel Pork Tacos Red Curry Beef Tacos Blackened Fish Tacos Tacos Al Pastor Turkey Tacos Baked Fiesta Ranch Chicken Tacos Buffalo Chicken Tacos
You might also like these Mexican Favorites:
Skillet Chicken Fajitas Slow Cooker Carnitas Smothered Baked Chicken Burritos Beef Barbacoa
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