Baja Fish Tacos with Creamy Slaw

Baja fish tacos with cabbage slaw on black serving platter.

Baja Fish Tacos with Creamy Slaw

My Baja Fish Tacos with creamy slaw and jalapeño lime taco sauce are fresh and crispy, super easy to make, and bursting with vibrant flavors.

Prep Time15

Total Time35

Course: Main Course, Main Dish

Cuisine: Fresh-Mex, Italian, Mexican

Keyword: Baja Fish Tacos

Servings: people

Author: Susie Bulloch

Ingredients

4 halibut fillets or cod
8 cups canola oil or vegetable oil
2 lime for wedges and juice
8 street taco shells

Seasoned Batter

¼ cup corn starch
¾ cup rice flour
2 teaspoons baking powder
1 teaspoon Kosher salt
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder

Creamy Slaw

1 cup shredded cabbage red and green
¼ cup green onions diced
¼ cup fresh cilantro leaves sliced
½ cup mayonnaise
1 teaspoon honey
½ teaspoon Kosher salt
1 Tablespoon fresh lime juice

Jalapeño Lime Taco Sauce

½ cup mayonnaise
½ cup sour cream
1 jalapeños seeds optional
1 bunch fresh cilantro leaves
½ teaspoon Kosher salt
½ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 lime for juice

Instructions

Preheat oil. Add your cooking oil to a cast iron skillet or heavy bottom pan on your grill or oven and bring it to around 350 degrees F.
8 cups canola oil
Make the taco sauce. Combine all the ingredients for taco sauce in a blender and puree to a smooth consistency. Refrigerate until ready to serve.
½ cup mayonnaise, ½ cup sour cream, 1 jalapeños, 1 bunch fresh cilantro leaves, ½ teaspoon Kosher salt, ½ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, 2 lime
Make the slaw. In a large bowl, combine shredded cabbage, sliced cilantro leaves, and diced green onions. In a separate, small bowl, combine mayo, honey, Kosher salt, and lime juice. Set aside to combine when ready to serve.
1 cup shredded cabbage, ¼ cup green onions, ¼ cup fresh cilantro leaves, ½ cup mayonnaise, 1 teaspoon honey, ½ teaspoon Kosher salt, 1 Tablespoon fresh lime juice
Batter the fish. Mix all batter ingredients in a medium bowl, then stir in ice water and whisk until smooth. Coat your filets evenly on all sides, letting any excess batter drip off.
4 halibut fillets, ¼ cup corn starch, ¾ cup rice flour, 2 teaspoons baking powder, 1 teaspoon Kosher salt, ½ teaspoon paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
Fry filets. Place the battered filets in hot oil. then fry for 6-8 minutes per side. Flip occasionally, until golden brown all around, and internal temperature reaches 145 degrees F.
Assemble the tacos. Combine your dressing and slaw, then assemble your tacos with two corn tortillas topped with your fried fish, a healthy portion of your fresh slaw and a drizzle of your creamy taco sauce.
8 street taco shells, 2 lime

Nutrition