Baja Fish Tacos with Cabbage Slaw and Lime Crema
Dive into fresh, vibrant flavors with these Baja Fish Tacos with Cabbage Slaw and Lime Crema Crispy, golden fish tucked into warm tortillas and topped with crunchy cabbage slaw and a zesty, creamy lime sauce—every bite is light, tangy, and irresistibly delicious.
Ingredients
- For the Fish
- 1 lb white fish fillets (cod, halibut, mahi-mahi, or tilapia), cut into strips
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cold sparkling water (or beer, for beer-battered style)
- Oil for frying (canola or vegetable oil)
- For the Cabbage Slaw
- 2 cups green cabbage, shredded
- 1 cup purple cabbage, shredded
- 1 medium carrot, grated
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt and pepper, to taste
- For the Lime Crema
- 1/2 cup sour cream (or Greek yogurt)
- 2 tablespoons mayonnaise
- Juice of 1 lime
- 1 teaspoon lime zest
- 1 small clove garlic, minced
- Salt, to taste
- For Assembly
- 8 small corn or flour tortillas, warmed
- Extra lime wedges, for serving
Instructions
- Step 1: Prepare the Slaw : In a large bowl, combine green cabbage, purple cabbage, carrot, and cilantro. Drizzle with lime juice and olive oil, season with salt and pepper.Toss well and set aside to marinate while preparing the fish.
- Step 2: Make the Lime Crema : In a small bowl, mix sour cream, mayonnaise, lime juice, lime zest, garlic, and salt. Whisk until smooth.Refrigerate until ready to serve.
- Step 3: Prepare the Fish Batter : In a medium bowl, whisk together flour, baking powder, paprika, garlic powder, cayenne, salt, and pepper.Gradually whisk in sparkling water (or beer) until you have a smooth, slightly thick batter.
- Step 4: Fry the Fish : Heat 1–2 inches of oil in a deep skillet or pot to 350°F (175°C). Dip each fish strip into the batter, allowing excess to drip off. Fry in batches for 3–4 minutes per side until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate to drain.
- Step 5: Assemble the Tacos : Place a few pieces of fried fish in the center of a warm tortilla. Top with cabbage slaw.Drizzle generously with lime crema. Serve with extra lime wedges.