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Authentic Baja Fish Tacos topped with white sauce, cabbage, and tomatoes, on a white plate.
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Baja Fish Tacos

These authentic crispy baja fish tacos are so delicious! They remind us of the ones served at Rubios restaurant. These tacos are leveled up with all of the garnishes and fixings; serve them with pico de gallo, white sauce, cabbage, and avocado for the perfect fish taco!
Course Main Course
Cuisine American, Mexican
Prep Time 50 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings 8 servings
Calories 420kcal
Author Whitney Wright

Equipment

Ingredients

  • 1 1/2 lbs mahi mahi halibut, cod, or other firm white fish
  • 12 small corn tortillas
  • vegetable oil for frying

Fish Taco Batter

  • 20 Ritz crackers crushed
  • 1 cup flour
  • 1/2 cup plain panko breadcrumbs
  • 1 1/2 teaspoon baking powder
  • 1 1/4 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 3 teaspoons kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 egg
  • 1 1/2 cups 7 UP ginger ale, sprite (or even beer- which is more authentic)

White Sauce

  • 1/2 cup sour cream or Greek yogurt, I use light sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon lime juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt

Garnishes

  • Pico de gallo
  • shredded cabbage
  • avocado chopped
  • cilantro chopped

Instructions

White Sauce

  • In a medium bowl whisk the ingredients for the fish taco white sauce. Cover and refrigerate. 

Garnishes

  • Prep the garnishes, make pico de gallo, shred the cabbage, chop the cilantro. (Cut the avocado right before serving). 

Fish Taco Batter

  • Slice the fish into ¾” wide by 4” inches long pieces. It’s ok if your pieces are slightly thinner. Pat the fish dry with a paper towel (you want the fish quite dry so that the batter will stick!)
  • In a large bowl whisk the crushed ritz crackers, flour, breadcrumbs, baking powder, chili powder, cumin, salt, garlic powder, onion powder, and cayenne. Stir in the egg and 7 UP until the batter is combined. 
  • Gently stir the sliced fish into the fish taco batter. Gently mix the fish so that all sides are coated in the batter. 
  • Place a large skillet (I used my 12 inch pan) over medium heat. Add enough vegetable oil to fill the pan 1 inch deep. Heat the oil to 375°F. 
  • When the oil is hot place the strips of battered fish in the oil, working in batches. Fry until golden, flipping halfway through until cooked on both sides (about 2 minutes per side). Transfer to a paper towel lined plate. 
  • Warm the tortillas by microwaving a few at a time. Place them between damp paper towels and microwave for 30-45 seconds. Keep them warm by covering with a towel. You can also heat a few teaspoons of oil in a frying pan over medium heat. Fry each tortilla until warm and golden. You don’t want to cook too long because you don’t want the tortilla to be crispy, just warmed through. 

To Assemble

  • Add the cooked fish to a tortilla, top with shredded cabbage, pico de gallo, chopped cilantro, squirt of lime juice, fresh avocdo, and drizzle of the fish taco white sauce. 

Notes

Nutritional information does not include the oil for frying or garnishes. Nutritional information is an estimate. 

Nutrition

Calories: 420kcal | Carbohydrates: 43g | Protein: 22g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 96mg | Sodium: 1250mg | Potassium: 574mg | Fiber: 3g | Sugar: 7g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 3mg