California's Favorite Taco: The Baja Fish Taco Recipe

Nick Davies
Yummy yummy fish tacosPhoto byAmie WatsononUnsplash

This article was written by AI

Ah, California! A state renowned for its stunning coastlines, surfer vibes, and a rich culinary tapestry woven from its diverse cultures. When it comes to iconic Californian foods, tacos undoubtedly top the list. And among the myriad of taco varieties, the Baja fish taco reigns supreme. Hailing from the sunny Baja California peninsula in Mexico, this taco has become a staple up and down the Golden State. Let's dive into this beloved taco recipe, capturing the essence of the Pacific.


For the Fish:

  • 500g white fish fillets (like cod, halibut, or snapper)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cold soda water or beer
  • Oil for frying (canola or vegetable oil)

For the Slaw:

  • 2 cups shredded cabbage (a mix of red and green is colorful and crunchy)
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Additional Toppings:

  • Pico de gallo
  • Sliced avocado
  • Lime wedges
  • Hot sauce
  • Fresh cilantro
  • Soft corn tortillas


  1. Preparing the Slaw:
    • In a bowl, combine the shredded cabbage, cilantro, mayonnaise, lime juice, salt, and pepper. Mix well and refrigerate to let the flavors meld.
  2. Batter and Fry the Fish:
    • Heat the oil in a deep frying pan or fryer to 375°F (190°C).
    • In a mixing bowl, whisk together the flour, baking powder, salt, and pepper. Slowly add the cold soda water or beer to the dry mixture, whisking continuously until you achieve a smooth batter.
    • Dip each fish fillet into the batter, ensuring it's well-coated.
    • Carefully place the battered fillet into the hot oil. Fry for 3-4 minutes on each side or until golden brown and crispy.
    • Transfer the fried fish to a paper towel-lined plate to drain excess oil.
  3. Assemble the Tacos:
    • Warm the corn tortillas on a skillet for about 30 seconds on each side.
    • Place a piece of fried fish on a tortilla, followed by a generous helping of the slaw.
    • Top with pico de gallo, avocado slices, and a splash of hot sauce.
    • Garnish with fresh cilantro and serve with a lime wedge on the side.

Final Thoughts:

The Baja fish taco encapsulates the spirit of California - fresh, vibrant, and effortlessly blending cultures. It's no wonder that on sunny California shores, amidst the backdrop of crashing waves, these tacos are devoured with passion and delight. Pair with a cold craft beer or a sparkling soda, and you have the perfect Californian meal. Enjoy!

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Located in Southern California. I like writing about fun topics that are interesting to learn about.

Corona, CA

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