Awesome Baja Fish Tacos: Upgrade Taco Tuesday
Crispy Baja fish tacos topped with a vibrant, refreshing mango salsa. This recipe upgrades your Taco Tuesday with a tropical flair, perfect for seafood lovers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8-10 tacos
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
- Diet: Seafood
Ingredients
Scale
- 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
- Vegetable oil, for frying
- 8-10 corn tortillas
- For the Mango Salsa:
- 2 ripe mangoes, diced
- 0.5 red onion, finely diced
- 0.25 cup chopped fresh cilantro
- 1 jalapeño, seeded and minced (optional)
- 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. It should be thick enough to coat the fish but not too heavy.
- 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, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, until golden brown and cooked through.
- Remove the fried fish with a slotted spoon and place on a wire rack set over a baking sheet to drain excess oil.
- 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.
- Top generously with the prepared mango salsa.
Notes
- For extra crispy fish, ensure your oil is at the correct temperature.
- Adjust the amount of jalapeño in the salsa to your spice preference.
- If you don’t have fresh cilantro, you can skip it, but it adds a lovely brightness.
Nutrition
- Serving Size: 2 tacos
- Calories: Approximately 400-450 calories (will vary based on fish type and oil absorption)
- Sugar: Approximately 10-15g (from mango)
- Sodium: Approximately 500-700mg (will vary based on salt added)
- Fat: Approximately 20-25g
- Saturated Fat: Approximately 3-5g
- Unsaturated Fat: Approximately 15-20g
- Trans Fat: 0g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 3-5g
- Protein: Approximately 25-30g
- Cholesterol: Approximately 70-90mg