Go Back
Baja Fish Tacos with crispy fried fish, cabbage slaw, and creamy chipotle sauce on corn tortillas

Baja Fish Tacos (Crispy, Fried or Baked)

Emily Wilson
These Baja Fish Tacos are crispy on the outside, tender and flaky inside, and loaded with fresh cabbage and creamy chipotle lime sauce. Choose from fried, baked, or air fryer methods for the perfect texture every time. A vibrant, coastal-inspired taco recipe that is easy enough for weeknights and impressive enough for guests.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 420 kcal

Equipment

  • Large Skillet or Deep Saucepan
  • Mixing bowls
  • Whisk
  • Tongs
  • Wire rack
  • Thermometer
  • Baking Sheet
  • Air Fryer

Ingredients
  

Fish

  • 1 lb Cod or mahi mahi fillets Pat dry and cut into strips

Crispy Batter

  • 1 cup All-purpose flour
  • 1 tbsp Cornstarch
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 1 tsp Paprika
  • 1/2 tsp Garlic powder
  • 1 cup Cold sparkling water Adjust for thick paint consistency

Baked Option Coating

  • 1 cup Panko breadcrumbs For baked or air fryer version
  • 2 tbsp Olive oil spray Optional for crispiness

Creamy Chipotle Sauce

  • 1 cup Mayonnaise Sub half with Greek yogurt for lighter option
  • 2 pieces Chipotle peppers in adobo
  • 1 tbsp Adobo sauce
  • 1 clove Garlic
  • 1 whole Lime Juiced

Toppings

  • 2 cups Shredded green cabbage
  • 1/4 cup Fresh cilantro Chopped
  • 1/4 cup Red onion Thinly sliced
  • 8 pieces Corn tortillas Warmed before serving
  • 3 tbsp Vegetable oil For frying, more as needed

Instructions
 

  • 1. Pat the fish dry and cut into strips about 1 by 3 inches. Season lightly with salt and pepper.
  • 2. In a bowl, whisk flour, cornstarch, baking powder, salt, paprika, and garlic powder. Slowly add cold sparkling water until the batter reaches a thick but pourable consistency.
  • 3. Heat oil in a skillet to 350 to 360 degrees F. Dip fish into batter, allow excess to drip off, and carefully place into hot oil. Fry 3 to 4 minutes until golden and crisp. Transfer to a wire rack.
  • 4. For baked version, preheat oven to 425 degrees F. Coat fish in panko breadcrumbs and place on a wire rack over a baking sheet. Bake 12 to 15 minutes until golden and flaky.
  • 5. For air fryer method, cook breaded fish at 400 degrees F for 8 to 10 minutes, flipping halfway through.
  • 6. Blend mayonnaise, chipotle peppers, adobo sauce, garlic, and lime juice until smooth to create the sauce.
  • 7. Warm tortillas. Assemble tacos with crispy fish, shredded cabbage, chipotle sauce, cilantro, onion, and a squeeze of lime. Serve immediately.

Notes

Keep sparkling water very cold for the lightest batter texture. Do not overcrowd the pan while frying to maintain proper temperature. For a healthier version, bake or air fry and substitute half the mayonnaise with Greek yogurt.
Nutrition Facts:
  • Calories: 420 kcal
  • Carbohydrates: 34 g
  • Protein: 28 g
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Cholesterol: 65 mg
  • Sodium: 620 mg
  • Potassium: 520 mg
  • Fiber: 3 g
  • Sugar: 3 g
  • Vitamin A: 450 IU
  • Vitamin C: 18 mg
  • Calcium: 90 mg
  • Iron: 2.5 mg