Description

These Baja Fish Tacos offer a perfect blend of crispy fried cod, tangy citrus slaw, creamy avocado slices, and a zesty chipotle mayo. Featuring a light, crunchy coating made with sparkling water and flavorful spices, these tacos deliver restaurant-quality taste that’s easy to prepare for casual gatherings or weeknight dinners. Customizable and refreshing, the dish balances texture and flavor with every bite.

Ingredients

Fish and Batter

1 1/2 – 2 pounds fresh cod, sliced into 1×2-inch pieces
1 cup all-purpose flour
1/2 cup panko bread crumbs
12 ounces sparkling water
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon salt

Citrus Slaw

2 cups cole slaw mix
1/2 cup chopped cilantro
2 tablespoons lime juice
2 tablespoons pineapple juice
1/8 teaspoon salt

Chipotle Mayo

1/2 cup mayonnaise
1 teaspoon honey
1 teaspoon adobo sauce

Other

2 cups canola oil (for frying)
1 package white corn tortillas
1-2 avocados, thinly sliced

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Instructions

Prepare Citrus Slaw: Combine the cole slaw mix, chopped cilantro, lime juice, pineapple juice, and salt in a small mixing bowl. Toss well and set aside to let the flavors meld.
Make Chipotle Mayo: In a separate bowl, mix together mayonnaise, honey, and adobo sauce until smooth and creamy. Set aside for serving.
Slice and Dry Fish: Cut the fresh cod into 1 by 2-inch pieces and pat each piece dry thoroughly with paper towels to ensure the batter adheres properly.
Make the Batter: In a large bowl, whisk together flour, panko bread crumbs, cumin, garlic powder, onion powder, chili powder, and salt. Slowly stir in the sparkling water until the batter is smooth and slightly thick.
Heat Oil: Pour canola oil into a medium skillet until it’s about 1 inch deep. Heat the oil to 350°F (175°C), monitoring with a thermometer for accuracy.
Batter and Fry Fish: Dip each piece of cod into the batter, coating evenly, then carefully place into the hot oil in small batches to avoid overcrowding.
Fry Until Golden: Fry the fish pieces for approximately 2 minutes per side, or until they turn golden brown and reach an internal temperature of 145°F (63°C).
Drain and Keep Crispy: Remove the cooked fish and place on a wire rack to drain excess oil and maintain crispiness. Repeat frying with the remaining pieces.
Warm Tortillas: Heat the white corn tortillas as desired, either in a dry skillet, microwave, or wrapped in foil in the oven.
Assemble Tacos: Layer each tortilla with crispy fried fish, a generous scoop of citrus slaw, thin avocado slices, and a drizzle of chipotle mayo. Garnish with extra cilantro if preferred.

Notes

Batter can be adjusted by swapping out pineapple juice for orange juice or extra lime juice in the slaw for a different flavor twist.
Use halibut, tilapia, or mahi-mahi as alternatives to cod for varied textures.
For extra heat, add diced jalapeños or serve with pickled onions alongside the tacos.
Flour tortillas can be used instead of corn if a softer wrap is preferred.
To keep leftover fish crispy, store it in an airtight container and reheat in the oven or air fryer instead of the microwave.
The batter’s sparkling water helps achieve a light, crisp coating during frying.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Frying
Cuisine: Mexican