If you love seafood, here are more fish tacos to add to the dinner rotation! Try Easy Shrimp Tacos and Grilled Spicy Blackened Salmon Tacos for more mouthwatering flavor!
Baja Fish Tacos
Fresh and colorful fish tacos are the quick and easy, but insanely delicious recipe you have been looking for this summer! They are so easy to put together and make a great meal for any day of the week. The cod is perfectly flaky with a well-seasoned beer battered coating that has the perfect amount of crispiness. Load your fish into homemade tortillas for a soft and delicious shell. Then top the pan-fried cod with freshly diced pico de gallo and homemade cilantro ranch dressing as your baja sauce. As a finishing touch, sprinkle cilantro all over for a vibrant citrusy spice and pop of color. These baja fish tacos are a dinner everyone will go crazy over!
Taco Ingredients
Don’t let this long list scare you because a big part of ingredient list is seasonings for the perfectly crispy crust on the cod. These are those staple spices you already have in your cabinet and get used often! The fresh cod will be the most important element of these fish tacos, so be sure to buy the freshest fish you can find. Even if that means swapping out cod for a different fresh catch of the day!
Fresh Cod: Use a mild white fish. Halibut, Mahi Mahi, or Tilapia are some other good examples if you can’t find fresh cod. Salt and Pepper: Used to season the cod and also in the crispy beer batter. Flour: Combine flour with seasonings and beer to make the perfect batter! Chili Powder: Adds a kick of spice to the batter. Paprika: Paprika has a very mild smoky flavor and adds great color to the cod. Garlic Powder: Because let’s be real, you can’t go wrong with garlic. Cumin: Adds earthy depth to the flavor of the batter. Beer: Combine with dry ingredients to make a moist batter to dredge the fish in. Cooking Oil: Heat to 350 degrees Fahrenheit before adding in your cod. Toppings: I used pico de gallo and cilantro ranch dressing! Feel free to add your favorites. Tortilla Shells: Make your own homemade tortillas or choose any store bought variety that are about 6 inches wide.
How to Make Baja Tacos
This savory baja fish taco recipe is not too complicated to make. If you are not used to working with fish, no problem! This recipe is easy to follow. Start by slicing the fish and dredging it in the batter. Then, fry it in hot oil for a short 2-3 minutes per side. Once your fish is done, you are ready to put together the most amazing fish tacos you have ever had!
Add Slaw: Making a simple slaw to stuff in the taco will add the perfect additional crunch. You will want to mix finely shredded cabbage, chopped red onion, apple cider vinegar, oil and salt to make a great slaw that will go perfectly with the spices from the cod batter. Drain the Fried Fish: When you remove your fish from the pan, lay them on a paper towel lined plate to soak up any excess oil from the fish. Serve With: Lime wedges, avocado, slaw, Mexican rice, salsa, pico, cilantro ranch dressing, shredded cheese, or Mexican street corn. Don’t Overcrowd the Pan: Cook the cod in batches so the oil keeps its heat and the fish cooks evenly. Sift Flour: Before adding the flour into the batter mix, sift it to get the perfect consistency. Dry Fish: Pat the fish dry before seasoning and dredging in batter. No Beer Batter: If you don’t want to use beer in your batter you could swap it out for ginger ale or Sprite! Corn Tortillas: Some people swear by using corn tortillas in this recipe. If you are a corn tortilla lover, try it out!
Storing in the Refrigerator: Allow the cod to cool completely and store within 2 hours of cooking. Then place it in a shallow airtight container. The fish will remain safe to eat when kept in the refrigerator up to 4 days. Freezing: Transfer fried cod to a freezer bag and store for up to 3 months. Leave frozen cod in the refrigerator overnight to thaw, then use within 3 days.
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