Description
Crispy Baja Fish Tacos with Fresh Citrus Slaw deliver a mouthwatering experience, featuring crunchy fried fish and vibrant slaw, perfect for taco night or casual gatherings.
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
- 1 cup cold sparkling water
- 2 cups green cabbage, finely shredded
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes (about 1/4 cup)
- Zest of 1 orange
- Salt and pepper to taste
- 8 corn tortillas
Instructions
- 1. Pat the fish fillets dry and cut them into strips.
- 2. In a mixing bowl, whisk together flour, salt, black pepper, and cayenne pepper.
- 3. Gradually add cold sparkling water to the flour mixture until smooth.
- 4. Heat about an inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- 5. Dip each fish strip into the batter and carefully place it in hot oil. Fry until golden brown and crispy—about three minutes per side.
- 6. Transfer fried fish to paper towels to drain excess oil.
- 1. In a large bowl, combine shredded cabbage, cilantro, lime juice, orange zest, salt, and pepper.
- 2. Toss until well mixed and let it sit for at least 10 minutes to enhance flavors.
- 1. Warm corn tortillas briefly on a skillet or microwave.
- 2. Layer crispy fish on each tortilla followed by a generous helping of citrus slaw.
- 3. Serve immediately with extra lime wedges.
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: - For added crunch, consider dusting the fish with cornmeal before frying.- Customize your slaw by adding diced bell peppers or jalapeños for extra flavor.