Awesome Baja Fish Tacos
Experience the vibrant flavors of Baja, Mexico with these crispy fish tacos paired with a refreshing mango salsa, perfect for any taco night.
Ingredients
For the Fish
- 1.5 pounds firm white fish fillets (like cod or tilapia), cut into 1-inch chunks
- 1 cup all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup beer or sparkling water for batter
- vegetable oil, for frying
- 8-10 pieces corn tortillas
For the Mango Salsa
- 2 pieces ripe mangoes, diced
- 0.5 pieces red onion, finely diced
- 0.25 cup chopped fresh cilantro
- 1 piece jalapeño, seeded and minced (optional) for added spice
- 1 piece juice of 1 lime
- salt, to taste
Instructions
Prepare the Mango Salsa
- In a medium bowl, combine diced mangoes, red onion, cilantro, jalapeño (if using), and lime juice. Season with salt and stir gently. Set aside.
Prepare the Fish Batter
- In a large bowl, whisk together flour, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Gradually whisk in the beer or sparkling water until a smooth batter forms.
Fry the Fish
- Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C).
- Dip the fish chunks into the batter, ensuring they are fully coated.
- Carefully place a few battered fish pieces into the hot oil and fry for 3-4 minutes per side until golden brown.
- Remove the fried fish with a slotted spoon and place on a wire rack to drain excess oil.
Warm the Tortillas
- Warm the corn tortillas by heating them briefly in a dry skillet or over an open flame.
Assemble the Tacos
- Fill each warm tortilla with the crispy fish and top generously with the prepared mango salsa.
Notes
For best results, store components separately. Leftover fish can be reheated in the oven to retain crispiness.