These battered fish tacos combine Baja style fried fish, crunchy purple slaw, and a tangy dressing. Make this recipe for a delicious dinner in under 30 minutes!
Fish tacos come in many different forms, and sometimes they even include other seafood like shrimp.
Sometimes the fish is grilled or pan-seared then flaked apart to be used as filling. Baja style tacos are a creation from the Baja peninsula in Mexico. They feature deep fried battered fish with a super crispy texture.
The Mexican flavors of the crema dressing for the purple cabbage slaw will make your taste buds tingle with delight!
How to make battered fish tacos
Making these tacos doesn’t get much easier. Just batter and fry the fish, assemble the tacos with purple cabbage slaw, and add your favorite toppings. It’s that simple!
- Fresh cod
- Corn tortillas
- Oil – choose a neutral frying oil like canola, vegetable, or peanut
- Flour – regular all-purpose
- Mexican beer – use your favorite brew or whatever you have on hand
- Cayenne pepper
- Green cabbage, shredded – or make a purple cabbage slaw for more color
- Mexican Crema – creme fraiche is the closest substitute, otherwise use sour cream
- Limes, juiced
- Cilantro, chopped
Prep the ingredients
- Heat the oil in a large skillet or fryer.
- Season both sides of the fish fillets with a little bit of salt. Then, slice into 8 even pieces.
- If your cabbage is whole, shred with a sharp knife or mandolin slicer.
Make the batter and Baja slaw
- Mix together all of the batter ingredients until smooth. Use a shallow bowl so it’s easier to dip the fish pieces.
- In a separate large bowl, whisk together the Baja dressing.
- Then, add the shredded cabbage to the dressing and toss to coat.
Batter and fry the fish
- Using tongs or your fingers, dip each piece of fish into the batter.
- Let the excess drip off before carefully lowering into the hot oil.
- Fry until both sides are browned. Then, transfer to a plate lined with a paper towel and add more salt.
- Continue until all of the fish has been fried.
Assemble the battered fish tacos
- Heat the tortillas if preferred, then add a piece of fried fish.
- Top with some cabbage slaw, plus any additional garnishes desired.
- Save prep time: Instead of shredding your own cabbage, buy bagged shreds from the produce section. An 8-ounce bag should be just enough.
- Frying the fish: You may be able to fry a few pieces at a time, depending on the method. Don’t crowd the pan or fryer, or the temperature of the oil will drop and the fish will be soggy.
- Storage: Keep each component in a separate airtight container in the refrigerator. Both the fish and the slaw will last for 3-4 days.
- Reheating: Place the fish in the oven for 10-15 minutes at 350 degrees F. Or, shallow fry it on the stove until warmed through and crispy.
While cod is the popular choice for fried battered fish, there are other varieties that will work just as well.
No matter what you choose, be sure to get enough fillets to make 8 even pieces:
- Mahi mahi
HOW TO SHRED CABBAGE BY HAND
All you need is a cutting board and a sharp knife to make your own cabbage slaw. Or, if you’re comfortable doing so, use a mandoline slicer. Alternatively, you can shred the cabbage using a food processor.
- Peel off the first layer of outer leaves
- Rinse and dry the cabbage or use a salad spinner after it’s been shredded.
- Cut the cabbage in half with a sharp knife, then cut each half again to make quarters.
- Place each quarter on a cutting board, stem side down, and cut at an angle to remove the stem.
- Lay a quarter piece on one of the flat sides and cut across it to make thin shreds.
- Repeat with each quarter until you have enough sliced cabbage.
MORE TACO RECIPES TO TRY
If you enjoy the crunch of slaw for tacos, try my Chipotle Chicken Tacos with Apple Slaw. Otherwise, here are some more recipes with a variety of meats:
Watch how to make Baja style fish tacos below!
Baja Style Battered Fish Tacos
- 1 lb cod (See Note 1)
- 8 corn tortillas
- Oil for frying
- 1 cup flour
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1 large egg
- 1 cup Mexican beer
- 1/4 cup mayonnaise
- 1/4 cup Mexican Crema
- 2 limes juiced
- 2 tbsp cilantro chopped
- 1 tbsp honey
- 2 cups green cabbage shredded
- Season fish on both sides with salt and set aside.
- Whisk together the slaw dressing ingredients in a large bowl. Add the shredded cabbage and toss to coat. Set aside.
- In a shallow bowl mix together the batter, whisking to avoid any lumps.
- In a large skillet (cast iron preferred), deep pot or fryer, heat oil to 350°F.
- Dip fish into batter and allow excess batter to drip off. Carefully drop into hot oil. Fry fish, turning to brown both sides, 4 to 5 minutes. Remove from oil and place on a paper towel lined plate and season with salt. Repeat with all fish.
- Warm tortillas over an open flame or in a dry skillet. Add fried fish, cabbage slaw and serve with lime, cilantro and salsas of choice.
- Halibut is a great substitution for the cod fish. Other fish can be Haddock, Pollack, Mahi Mahi or Grouper. Cut the filets into 8 pieces.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.