Baja California Style Fish Tacos

Baja California Style Fish Tacos Recipe

Discover how to prepare authentic fish tacos inspired by the traditional cuisine of Baja California. These tacos combine the freshness of fried white fish, the crispy texture of the batter, and a citrus touch that will delight any lover of seafood. The mix with coleslaw and a creamy sauce of chipotle creates a perfect balance to enjoy the Mexican food at home.

Preparation time

So you can better organize yourself when preparing this recipe, here are the estimated times you will need:

• Preparation: 15 minutes
• Cooking: 10 minutes
• Total: 25 minutes
• Servings: 4-6 tacos
• Difficulty: Easy

Ingredients

For the fish and batter

• 500 g fresh white fish fillet (hake, sea bass, or dogfish)
• 1 cup of wheat flour
• 1 egg
• 1 cup of cold light beer
• 1 teaspoon of baking powder
• Salt and pepper to taste
• Oil for frying (preferably vegetable oil like sunflower or canola)

For the accompaniment

• Corn tortillas
• Shredded purple cabbage
• Chipotle cream
• Mango salsa (optional)
• Lemon wedges for serving

If you don't have beer for the batter, you can substitute it with sparkling water to maintain the lightness and crispiness of the batter. The fish can vary between hake, tajín, or dogfish, look for the freshest and firmest so it withstands frying.

Utensils we will use

• Deep frying pan or pot for frying
• Large bowl for mixing the batter
• Knife and cutting board for cutting the fish
• Strainer or rack to drain oil from the fish
• Comal or flat pan for heating tortillas
• Spoon or spatula for handling fried fish

Preparation

1. Prepare the fish

• Cleaning and cutting: Wash the fish fillets under the tap to remove any impurities. Pat dry with paper towels. Cut into uniform strips approximately 4-5 cm long and 1.5 cm wide to facilitate frying and ensure they fit well in the tortillas.
• Season: Sprinkle with a pinch of salt and pepper, considering that the batter also adds seasoning.

2. Prepare the batter

• Dry ingredients mixture: In a large bowl, combine the flour, baking powder, salt, pepper, and other seasonings like garlic powder or cumin if desired.
• Add liquid ingredients: Beat the egg and add it along with the cold beer to the dry mixture, gently incorporating to create a thick but fluid batter, similar to a smooth cream. This ensures the coating is crispy and light.
• Resting: Let the mixture chill for about 30 minutes; this enhances the texture when frying.

3. Fry the fish

• Prepare the oil: Fill a deep pan with enough oil (about 3 cm deep) and heat it over medium heat, the ideal temperature is around 180°C. You can test by adding a little mixture to confirm that it bubbles well and doesn't burn quickly.
• Batter and fry: Dip each fish strip in the batter, making sure they are well covered. Fry in batches to prevent the oil temperature from dropping and the batter from becoming greasy.
• Control the cooking: Cook for 3 to 4 minutes per batch, until the strips are golden and crispy. Remove and let drain in a colander or on a rack to remove excess oil and maintain the crispy texture.

4. Prepare the coleslaw

• Chop and mix: Use shredded purple cabbage and mix with chopped onion, cilantro, and a few small slices of jalapeño for flavor. Add lemon juice and salt to taste, mixing well so that the ingredients are infused with the fresh seasoning.
• Rest and soak up flavors: Let rest for fifteen minutes so that the juice penetrates the vegetables and the mixture remains fresh and crunchy.

5. Heat the tortillas

• In a comal or pan: Heat each tortilla directly on a comal for approximately 30 seconds on each side; it should be warm and slightly toasted to give it aroma and flexibility.
• Alternative: If you don't have a comal, you can heat them over the direct flame of a burner or use a very hot pan.

6. Assemble the tacos

• Place the fish: In each warm tortilla, arrange several strips of fried fish without overloading to prevent breakage.
• Add coleslaw: On top of the fish, add a generous portion of coleslaw; the contrast between the crispiness of the fish and the freshness of the cabbage is essential.
• Sauce and lemon: Add a little chipotle cream for that smoky flavor and accompany with a lemon wedge so that everyone can add freshness to their liking.

To finish and serve

Before serving the tacos, check that the fish maintains its crispy texture and that the tortillas are warm. You can add a small amount of mango salsa for a sweet and spicy touch that balances the flavors. Serve immediately to provide the best texture and flavor experience. Pair with a fresh citrus drink or homemade guacamole to round out the dish.

Nutritional Information per serving

• Calories: 250 kcal
• Proteins: 20 g
• Fats: 12 g
• Carbohydrates: 22 g
• Fiber: 3 g

Values are approximate and may vary depending on specific ingredients and portions.

7 practical tips to make the best Baja California style fish tacos

Mastering the technique of fish tacos Baja style California requires attention to specific details that will make a difference in every bite.

• Keep the batter cold: The beer must be very cold so that the batter is airy and crispy.
• The size of the fish: Cutting into uniform-sized strips facilitates even cooking and also allows for comfortable eating of the taco.
• Control the oil temperature: Oil that is too hot will burn the batter; cold oil will make it greasy. Use a thermometer or test with the batter first.
• Do not saturate the oil: Fry a few strips per batch to avoid lowering the temperature and achieve uniform frying.
• Drain properly: Using a rack to drain the oil is preferable to absorbent paper, which can make the batter soggy.
• Fresh accompaniments: Un classic guacamole or a fresh salsa can balance the crispy texture and add flavor.
• Serve the taco immediately: Avoid letting the taco sit with the fish, as moisture softens the batter and it loses texture.

When is it ideal to enjoy Baja California style fish tacos?

This recipe is ideal for warm days or when you're looking for a light meal with fresh, marine flavors. Perfect for family gatherings and with friends where food is shared and various flavors are enjoyed. Baja California-style fish tacos are also an excellent option for Lenten celebrations or days when red meat is preferred to be avoided without sacrificing culinary enjoyment. Furthermore, its quick preparation in 25 minutes makes it ideal for weeknight dinners or casual outdoor parties.

Comparison of similar Baja California style recipes

Share your experience

Trying Baja California style fish tacos is a pleasure that invites experimentation. Have you tried adding any different ingredient or sauce, such as a smoky corn cream with chipotle? Tell us how the recipe turned out for you, if you used any other type of fish or what accompaniments you preferred. Cooking is a space to discover new flavors and sharing your personal adjustments always helps to enrich this recipe.

Culinary glossary to better understand Baja California style fish tacos

• Battered/Coated: Liquid mixture of flour and other ingredients that, when fried, forms a crispy layer around the fish.
• White fish fillet: Clean, boneless cut of fish with firm, soft flesh, ideal for frying.
• Purple cabbage: Type of purple cabbage, adds texture and a slightly sweet flavor to the coleslaw.
• Chipotle cream: Creamy sauce made with chipotle chilies, provides a smoky and moderately spicy flavor.
• Corn tortillas: Traditional Mexican base made with corn dough, ideal for tacos due to its flexibility and flavor.