Crispy Baja Fish Tacos are topped with lots of veggies and drizzles with a creamy lime sauce. A perfect Tex-Mex meal.
It’s been forever and a day since we’ve set foot in our favorite little San Diego style taco hangouts. So many scrumptious hole-in-the-wall eateries.
I absolutely took my proximity to such tasty establishments for granted. #excalifornian 
These days we whip up our own crispy Baja fish tacos with creamy lime sauce.
The fish is tender and perfectly crispy with a light batter. The zesty lime sauce is a dreamy covering for fish tacos – tastes just like I remember back in SD.
The fixings are like cherries on a sundae. Plenty of crunchy veggies, tomatoes, salsa, Chunky Guacamole if you like (who doesn’t like,) cilantro, and extra lime. Never forget the extra squeeze of lime.
Click here for the beer-battered fish recipe.
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Baja Fish Tacos
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore, Pescatarian
Description
Crispy beer-battered fish tacos with a creamy lime sauce. Perfect for a casual weeknight meal.
Ingredients
- 1/2 cups (118 ml) plain yogurt
- 1/2 cups (118 ml) mayonnaise
- 1 lime Juice of 1 lime
- 1 tsp ground cumin
- 2-3 sprigs fresh dill
- 1/2 tsp to 1 tsp cayenne
- kosher salt
- freshly ground black papper
- 1 Recipe Beer Battered Fish
- 1 package tortillas
- 1/2 head (shredded) romaine lettuce
- 2 vine-ripened tomatoes
- cilantro
- sliced avocado
- lime slices
Instructions
- Make Creamy Lime Sauce: Mix together yogurt and mayonnaise. Stir in lime juice, cumin, dill, and cayenne. Season with salt and black pepper to taste. Refrigerate to allow flavors to meld.
- Warm tortillas to soften.
- Assemble fish tacos with desired garnishes and creamy lime sauce while the fish is crispy and hot.
Notes
- For a spicier sauce, add up to 1 tablespoon of cayenne pepper.
- To prevent soggy tortillas, warm them only briefly in a dry skillet or microwave.
- Leftover fish can be stored separately and used in salads or bowls for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 20
- Cholesterol: 50
Frequently Asked Questions
What type of fish is best for Baja Fish Tacos?
White fish like cod, tilapia, or halibut work well for this recipe due to their mild flavor and flaky texture.
How do I achieve a crispy batter for the fish?
Make sure to coat the fish evenly with a light batter and fry it in hot oil, maintaining the temperature to ensure it cooks quickly and crisps up properly.
What can I use instead of the creamy lime sauce?
You can substitute the creamy lime sauce with a simple mix of sour cream and lime juice or use a yogurt-based dressing for a lighter option.
