Crispy battered cod fillets, Baja cream slaw, and tortillas are what make the perfect fish taco. The slaw and fish marinade can be made in advance which makes this dish very convenient for many of us. It’s easy enough to make for a weeknight dinner yet festive enough to serve to your guests. You can even serve it in a “taco bar” style. Just lay out the tortillas, fried fish, Baja cream slaw, pico de gallo, and guacamole. Then have your guests choose whatever they want in their taco. Getting good quality fish is crucial to this recipe, therefore I buy my fish from my local Main & Vine shop. 

For the fish: 

1 1/2-2 lb cod fillet 

2 cups buttermilk

1/4 tsp cayenne pepper 

1 tsp chili powder 

zest of 1 lime

1 garlic clove, grated 

1/4 tsp black pepper

1/4 cup chopped cilantro 

1 cup flour 

1 tsp baking powder 

Oil for deep frying (vegetable, canola, or corn oil work)

For the Baja Cream:

1/2 cup sour cream

1/2 cup mayonnaise

2 1/2 tbsp rice vinegar 

1/4 tsp black pepper 

1 clove garlic 

For the Slaw:

Regular cabbage

purple cabbage

carrot

cilantro 

Additional toppings:

Guacamole

Pico de gallo

Instructions:

1 . Combine buttermilk, cayenne pepper, chili powder, lime zest, 1 grated garlic clove, black pepper, and 1/4 cup chopped cilantro. 

2 . Cut the cod fillet into strips and submerge them in the buttermilk marinade. Cover with plastic wrap and let it sit in the refrigerator for at least 2 hours.

3 . Meanwhile, begin making the Baja cream by combining the sour cream, mayonnaise, rice vinegar, black pepper, and 1 grated garlic clove.

4 . Chop the cabbages, carrot, and cilantro. Place it into a bowl and toss it with the Baja cream. This will be your slaw. 

5 . Combine flour and baking powder. 

6 . Fill a skillet with about 1-2 inches of oil and bring it to medium high heat. 

7 .  Dredge each cod fillet into the flour mixture and fry in the hot oil about 2-3 minutes per side. Transfer to a plate lined with paper towels to absorb and excess oil.

8 . Assemble your tacos immediately. Using the tortilla of your choice (corn or flour) add the Baja cream slaw, then place 2 crispy cod fillets and top it with extra cilantro, pico de gallo, or guacamole. 

5.0 from 1 reviews
Crispy Fish Tacos
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • For the fish:
  • 1½-2 lb cod fillet
  • 2 cups buttermilk
  • ¼ tsp cayenne pepper
  • 1 tsp chili powder
  • zest of 1 lime
  • 1 garlic clove, grated
  • ¼ tsp black pepper
  • ¼ cup chopped cilantro
  • 1 cup flour
  • 1 tsp baking powder
  • Oil for deep frying (vegetable, canola, or corn oil work)
  • For the Baja Cream:
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2½ tbsp rice vinegar
  • ¼ tsp black pepper
  • 1 clove garlic
  • For the Slaw:
  • Regular cabbage
  • purple cabbage
  • carrot
  • cilantro
  • Additional toppings:
  • Guacamole
  • Pico de gallo
Instructions
  1. Instructions:
  2. Combine buttermilk, cayenne pepper, chili powder, lime zest, 1 grated garlic clove, black pepper, and ¼ cup chopped cilantro.
  3. Cut the cod fillet into strips and submerge them in the buttermilk marinade. Cover with plastic wrap and let it sit in the refrigerator for at least 2 hours.
  4. Meanwhile, begin making the Baja cream by combining the sour cream, mayonnaise, rice vinegar, black pepper, and 1 grated garlic clove.
  5. Chop the cabbages, carrot, and cilantro. Place it into a bowl and toss it with the Baja cream. This will be your slaw.
  6. Combine flour and baking powder.
  7. Fill a skillet with about 1-2 inches of oil and bring it to medium high heat.
  8. Dredge each cod fillet into the flour mixture and fry in the hot oil about 2-3 minutes per side. Transfer to a plate lined with paper towels to absorb and excess oil.
  9. Assemble your tacos immediately. Using the tortilla of your choice (corn or flour) add the Baja cream slaw, then place 2 crispy cod fillets and top it with extra cilantro, pico de gallo, or guacamole.