Baja-Style Fish Tacos

Baja-Style Fish Tacos

31
JohnBailey 3

"These fish tacos have a delicious tequila-lime-chili flavor and are topped with a crunchy ranchero coleslaw. They are very easy to make. Optional toppings can include black beans, jalapeno peppers, diced tomato, julienned carrots, and green onions."
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Ingredients

2 h 5 m servings 489 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 2505 mg
  • 100%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Make a marinade by whisking together the tequila, lime juice, water, 2 tablespoons salt, turbinado sugar, and 1 tablespoon chili powder in a large bowl. Set aside 1/4 cup of the marinade. Add the cod to the remaining marinade; cover and set aside.
  2. Stir together the reserved 1/4 cup marinade, black beans, and jalapeno; set aside.
  3. Mix together the mayonnaise, sour cream, 1 tablespoon chili powder, cider vinegar, 1/2 teaspoon salt, sugar, and green onions in a large bowl. Add the coleslaw mix and green onion and mix until coated; set aside.
  4. Mix together the flour, 1 tablespoon chili powder, baking soda, and 2 teaspoons salt in a shallow dish. Remove pieces of cod from the marinade, shake off the marinade, and coat in the flour mixture.
  5. Heat the oil in a heavy skillet to 375 degrees F (190 degrees C). Gently lie the coated fish in the skillet without crowding the pieces. Cook in the hot oil, turning once, until browned on all sides, 5 to 7 minutes.
  6. While frying the cod, heat the black bean mixture in a saucepan over medium heat. Heat the reserved marinade in a separate small saucepan over medium-low heat.
  7. Assemble tacos by placing fish in the center of tortilla; top with coleslaw, black beans, and any other desired toppings. Drizzle some of the heated marinade over the fillings and fold the tortilla to close.

Reviews

31
  1. 39 Ratings

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Most helpful positive review

I used the marinade and then I baked the fish in the marinade. We did not coat the fish with the flour and stuff. It was very good. It had a great flavor combo!!

Most helpful critical review

Too much chili powder. And I love spice! Cut the chili powder in half???

Too much chili powder. And I love spice! Cut the chili powder in half???

These taste good, but having lived in Baja and Baja Sur for over two years, I can tell these are not _authentic_ baja-style fish tacos... perhaps they're inspired by the orginal, but there are s...

I used the marinade and then I baked the fish in the marinade. We did not coat the fish with the flour and stuff. It was very good. It had a great flavor combo!!

I did not care for this recipe.

i am from tijuana B.C. and this is not baja style fish tacos is not tequila it's dark cerveza (negra modelo) is a good brand... and a good fish is "blanco del nilo" or "angelito"

Not good. There was way to much chili powder.

The coleslaw mix was too heavy with the mayo and sourcream. The way the fish was prepared was not very flavorful. It wasn't the way fresh, fish tacos should taste...

This was delicious! Everyone loved it. I'd use a little less salt next time, but my family all said no, keep it the same. I'm the cook, so I get to do what I want, but I wouldn't change anything...

My husband is very picky about fish tacos. He LOVED it! I plan on cutting the salt used in half. It was a bit salty for our tastes.