FRESH AND DELICIOUS BAJA FISH TACOS
OH YUM! Fish tacos! Today I have a super fresh, super easy meal on a grilled tortilla! These fish tacos are Baja-style. The fish is dipped in a light batter and fried until golden brown. It’s the crispy, crunchy bite of flaky white fish paired with all the fresh goodness of avocados, Napa cabbage and other fresh picked veggies that make Baja fish taco extra scrumptious! This is a keeper recipe that will become a favorite. Fresh and delicious Baja fish tacos can be easily made on a weeknight and are company worthy too! This is one recipe to try!
Pile the ingredients high on a double corn tortilla so every bite is full of mouthwatering flavor!
I hope you will try these over-the-top Baja-style fish tacos!
FRESH AND DELICIOUS BAJA FISH TACOS
A light and crisp battered dipped fish on grilled corn tortillas piled high with fresh veggies and a creamy ranch dressing. Easy to make and company worthy.Print Recipe
- vegetable oil
- 2 pounds of cod cut into 1 inch strips
- 2 cups flour
- 2 cups club soda
- pinch of salt
- pinch of pepper
- Napa cabbage cut into thin ribbons
- 2 Haas avocados cut into thin slices
- Ranch dressing from the refrigerator section of your grocer's
- 20 grape or cherry tomatoes diced I like to use assorted colors
- 2 jalapaño peppers cut into thin rings
- bunch of fresh cilantro
- fresh lime
- Heat 2 inches of oil in a large pan or iron skillet to 350°.
- While the oil is heating, whisk together the flour and the club soda. This will make a batter the consistency of pancake batter. Put 5-7 pieces of cod into the batter and when it is fully covered gently lower it into the oil. I use kitchen tongs for this job.
- Cook until the batter is golden brown on one side and then turn. Make sure the oil stays about 350°. When both sides are golden brown (about 6 minutes in total) transfer the fish to a rimmed baking sheet that has been fitted with a wire rack and put the fish into a 170° oven to keep warm. Fry fish in batches. Salt the fish after it comes out of the oil.
- While the fish is frying, put a corn tortilla directly on a burner over a medium flame, one at a time. Watch the tortillas carefully so they don't get totally burnt. Char the ends a little and turn. When the tortilla is gently charred on the ends, put them on a plate and set aside. Char 16 corn tortillas.
- If you do not have gas burners, wrap the tortillas in foil and put them in the warm oven with the fish.
- Place 2 corn tortillas on top of each other on a plate. Lay down a bed of Napa cabbage and then place the fish on top of the cabbage. Place a slice or two of avocado and generously drizzle ranch dressing over the fish. Top the fish with the diced tomatoes, jalapaño rings, cilantro and a squeeze of fresh lime.
- Serve immediately.
Delicious served with rice and beans.
Looks delicious, I will buy fish at our regular market tomorrow and make this weekend, thanks for the inspiration. YUM YUM x
You will love it Susan!
Yay! A Stonegable recipe! I’ve tried everyone you posted thus far, Yvonne! They all are scrumshious! We eat fish several times a week. My hubs will love these.
YUM!! These look soooo good, i need to try them.
This looks like a good one! A few years ago in Myrtle Beach I’ve tried fish tacos for the first time and they were delish! Since then I’ve tried other recipes and they were just okay, but the ingredients in yours sounds like a winner! Gonna try over the weekend. Thanks for posting!
I love fish taco’s these look so yummy! I saved the recipe. Thank you for the recipe.
I never thought about ranch dressing in fish tacos but I bet it is delicious. Love all your recipes and can’t wait to try this one.
This looks delicious and super easy! I pinned it and will try this week!
Yum! I’m adding these ingredients to today’s grocery list. Thanks so much for the recipe.
You may want to try this aioli sauce on your fish tacos. It’s wonderful. Add the pickled onions to the taco also.
For the Sauce:
¼ cup Greek yogurt
¼ cup mayonnaise
1 teaspoon capers chopped fine
½ teaspoon Sriracha sauce
½ teaspoon coriander
1 tablespoon liquid from pickled red onions (or any pickled brine from jarred pickles)
½ teaspoon dry oregano
¼ teaspoon cumin
I have never tried fish tacos before, but these look super easy & delicious! We try this w/k. Thanks for sharing.
I love your blog. Many interesting articles and recipes. I tried printing your recipe for fish tacos and I just get a blank screen with a heading “about:blank”. Can you help me print this recipe. Thank you. 🙂
Sorry about that! It might be a setting.
I am very interested in the air fryer recipe for the fish taco’s. I love my air fryer and have yet to do fish other than shrimp. Thanks in advance .Donna
You are so welcome! I love fish done in the air fryer!
Where would I find instructions Gothenburg air fryer cooking of the fish?
I’m not sure Linda. Google it.