Pin It The first time I bit into a proper fish taco in San Diego, the crunch of that golden battered fish against cool tangy cabbage stopped me mid sentence. I spent the next three months obsessively recreating that magic in my tiny apartment kitchen. My roommate would walk through the door and immediately know it was taco night by the smell of frying oil and fresh lime. Now these are the only fish tacos I make, and they still transport me straight to that beachside stand every single time.
Last summer I made these for a backyard dinner party, and my friend Sarah literally gasped when she took her first bite. The conversation went from polite catching up to everyone loudly debating the perfect fish-to-topping ratio. Three people asked for the recipe before they even finished their plates. Something about these tacos just makes people happy and a little messy in the best way.
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Ingredients
- Firm white fish fillets: Cod or halibut hold up beautifully to frying without falling apart
- Cold sparkling water: The carbonation creates those tiny air bubbles for an impossibly light batter
- Cornstarch: This secret ingredient makes the crust extra crispy and helps it cling to the fish
- Mayonnaise and sour cream: The combination creates the perfect tangy base for that dreamy sauce
- Fresh lime juice and zest: Both the juice and zest are essential for that bright, authentic Baja flavor
- Corn tortillas: Warm them properly and they become soft, pliable vessels for all that goodness
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Instructions
- Whisk up the sauce:
- Mix mayo, sour cream, minced garlic, lime juice, zest, and hot sauce in a small bowl. Season generously and pop it in the fridge to let those flavors marry while you work.
- Make the batter:
- Whisk together flour, cornstarch, baking powder, salt, garlic powder, paprika, and pepper. Pour in that ice cold sparkling water and whisk until smooth but still thick enough to coat a spoon.
- Heat the oil:
- Pour about an inch of vegetable oil into a deep skillet and bring it to 350 degrees F. If you do not have a thermometer, drop in a tiny bit of batter and it should sizzle immediately.
- Prep your fish:
- Pat those fish strips completely dry with paper towels. Give each piece a quick dusting in flour before dipping into the batter, letting any excess drip off.
- Fry until golden:
- Cook fish in batches without overcrowding the pan. Turn them occasionally until they are golden brown and crispy, about three to four minutes per batch.
- Warm your tortillas:
- Heat tortillas in a dry skillet for about thirty seconds per side. They should be pliable and slightly charred in spots.
- Assemble and devour:
- Pile a few crispy fish pieces onto each warm tortilla. Top with a generous handful of cabbage, cilantro, onion, and avocado. Drizzle with that sauce and squeeze fresh lime over everything.
Pin It These tacos have become my go to for everything from casual Tuesday dinners to feeding hungry friends after a long beach day. There is something about the combination of hot crispy fish and cool crunchy toppings that just works.
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Making It Your Own
I have discovered that mixing half green and half red cabbage adds the most beautiful color to these tacos. A little extra cilantro never hurt anyone either.
The Lighter Route
On weeknights when I want to skip the deep frying, I bake the battered fish at 425 degrees F on a parchment lined baking sheet. It still gets surprisingly crispy.
Drink Pairings
A cold Mexican lager with a squeeze of lime is basically mandatory with these tacos. If you prefer wine, go for something citrusy and bright.
- Warm your tortillas properly or they will crack when you fold them
- Double the creamy lime sauce because you will want extra
- Serve these immediately while the fish is still crispy
Pin It These fish tacos are everything good about Baja California on a plate. Hope they become a staple in your kitchen like they have in mine.
Recipe Questions & Answers
- → What type of fish works best?
Firm white fish like cod, halibut, mahi-mahi, or tilapia hold up beautifully to battering and frying. They flake perfectly while maintaining structure in each taco.
- → Can I bake instead of fry?
Absolutely. Arrange the battered fish on a lined baking sheet, lightly oil, and bake at 425°F (220°C) until crisp and golden, flipping once halfway through.
- → How do I keep tortillas warm?
Warm corn tortillas in a dry skillet over medium heat for 15-20 seconds per side, or wrap in foil and heat in a 350°F oven for 10 minutes.
- → Can I make the sauce ahead?
The creamy lime sauce develops even better flavor when made ahead. Prepare it up to 24 hours in advance and store refrigerated in an airtight container.
- → What sides pair well?
Spanish rice, black beans, or grilled corn complement these tacos perfectly. A crisp Mexican lager or citrusy white wine makes an ideal beverage pairing.
