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Baja Fish Tacos with Citrus Slaw
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5 from 1 vote

Baja Fish Tacos with Citrus Slaw

Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Course: Main
Cuisine: Mexican
Servings: 4
Author: Pam - For the Love of Cooking / Original by The Cozy Apron

Ingredients

Creamy Baja Sauce:

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 5 cloves of garlic, minced
  • 1 tbsp lime zest
  • 1 tbsp lime juice, more if desired
  • 1/4 tsp cayenne pepper
  • Sea salt, to taste

Citrus Slaw:

  • 1/4 cup olive oil
  • 1/4 cup freshly squeezed orange juice
  • 1 tsp orange zest
  • 1 tbsp lime juice
  • 1/4-1/2 tsp honey, if needed
  • Sea salt and freshly cracked pepper, to taste
  • 6 cups cabbage slaw mix (or 4 cups of green & 2 cups of purple)
  • 1/2 cup fresh cilantro, chopped

Baja Fish Tacos:

  • 1 1/4 lb cod, cut into short strips or bite sized chunks
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp garlic powder
  • Sea salt and freshly cracked pepper, to taste
  • 1 1/2 cups flour (seasoned with sea salt and pepper, to taste)
  • 1 (12 oz) bottle of Mexican lager
  • Vegetable oil for frying

Other Ingredients:

  • Corn tortillas, warmed
  • Radishes, thinly sliced
  • Cilantro, for serving
  • Lime wedges, for serving
  • Hot sauce, for serving

Instructions

Creamy Baja Sauce:

  • Make the creamy Baja sauce by combining the mayonnaise, sour cream, minced garlic, lime zest, lime juice, cayenne pepper, and salt to taste in a food processor; blend until creamy. Add some sriracha, to taste, if you'd like it extra spicy. Set aside to allow the flavors to mingle.

Citrus Slaw:

  • Make the citrus slaw vinaigrette by combining the fresh squeezed olive oil orange juice, orange zest, lime juice, honey, and sea salt and freshly cracked pepper, to taste, together in a jar; whisk until well combined. Set aside to allow flavors to mingle. 
    Side Note: Toss the vinaigrette with the cabbage mixture and cilantro right before serving the tacos so the cabbage stays crisp. 

Baja Fish Tacos:

  • Make the fish tacos by adding your cod pieces to a bowl and season them evenly with the cumin coriander, garlic powder, cayenne pepper, and sea salt and freshly cracked pepper, to taste; set aside to marinate for a few minutes.
  • Line a baking sheet with foil then place wire racks on top to hold the cod after frying.
  • Add enough vegetable oil to a large deep skillet so it's about 1-2 inches deep to shallow fry or use a deep pot with 3 cups of oil to deep fry. Heat the oil over heat over medium high heat until about 365 degrees. 
  • While the oil heats, season the flour with sea salt and freshly cracked pepper, to taste then slowly pour in the beer and whisk jut until smooth.
  • Once the oil is hot, dip the pieces of seasoned cod into the batter and place into the oil to fry in batches for about 2-3 minutes on each side for shallow frying or 3-4 minutes for the deep fry, or until cod pieces are golden brown and crispy. Set the fried fish on the prepared baking sheet and fry the remaining fish.
  • To assemble the tacos, toss the slaw with the vinaigrette until well combined. 
  • Heat the corn tortillas over a gas flame for several seconds on each side (if possible) or in the microwave wrapped in a moist towel for a few seconds until pliable. 
  • Add a few pieces of fried cod on the warm tortilla then top with slaw, radishes, and creamy Baja sauce. Serve immediately. Enjoy.