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Baja Fish Tacos
Spiced swordfish meets zesty collard greens slaw & rich Baja sauce in these crave-worthy Baja fish tacos. Bold, bright, and ready in under 30 minutes!
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Prep Time:
10
minutes
minutes
Cook Time:
10
minutes
minutes
Course:
Main Course
Cuisine:
Californian, Pacific
Calories:
3321
kcal
Author:
Marwin Brown
Ingredients
For the Tacos
▢
1
pound
Swordfish
cut into 4 pieces
▢
½
teaspoon
Allspice
▢
1
teaspoon
Smoked Paprika
▢
½
teaspoon
Kosher Salt
▢
½
teaspoon
Black Pepper
▢
4
Flour Tortillas
▢
½
cup
corn starch
▢
2
tablespoon
olive oil
For the Sauce
▢
1
cup
Mayonnaise
▢
¼
cup
Mexican Crema
▢
1
tablespoon
Honey
▢
½
Lime
Juiced
▢
2
tablespoon
Cotija Cheese
grated
▢
½
teaspoon
Chili Powder
▢
¼
teaspoon
Garlic Powder
▢
¼
teaspoon
Kosher Salt
▢
¼
teaspoon
Pepper
Instructions
For the fish
Allow fish to come room temperature. Season generously with spice mix.
Dust each filet with corn starch.
Preheat deep fryer with oil to 350 degrees. Add the fish and pan fry 3-4 minutes depending on thickness.
In a separate skillet toast/fry the tortillas. Set aside
For the Sauce
Mix all sauce ingredients except for the grated cheese in a medium mixing bowl. While stirring slowly add in the grated cheese.
Assemble the Tacos
Place sauce on in the middle of each tortilla. Top with one fried fish fillet. Add the slaw and enjoy!
Notes
Choose firm, fresh swordfish
– its meaty texture holds up beautifully when grilled or seared, giving that satisfying bite.
Pat the fish dry before seasoning or dredging
– this helps the crust crisp instead of steam.
Use a cornstarch-flour blend for the crust
– equal parts cornstarch and flour gives a lighter, crispier coating when pan-frying or deep-frying.
Season every layer
– hit the fish with a spice rub before coating to deepen flavor.
Don’t overcrowd the pan
– leave space to allow the fish to crisp, not steam.
Use high heat
– sear in a cast iron pan or on a hot grill to get those golden, crispy edges.
Rest the fish briefly on a wire rack
– keeps the crust crisp, not soggy like it would on a paper towel.
Make the Baja sauce ahead
– give it 30 mins to chill so flavors like lime juice, garlic, and chili powder really bloom.
Serve immediately
– crispy fish doesn’t wait. Assemble tacos just before eating for max texture payoff.
Nutrition
Calories:
3321
kcal
|
Carbohydrates:
149
g
|
Protein:
109
g
|
Fat:
252
g
|
Saturated Fat:
45
g
|
Polyunsaturated Fat:
112
g
|
Monounsaturated Fat:
75
g
|
Trans Fat:
1
g
|
Cholesterol:
455
mg
|
Sodium:
5076
mg
|
Potassium:
2264
mg
|
Fiber:
7
g
|
Sugar:
26
g
|
Vitamin A:
2411
IU
|
Vitamin C:
10
mg
|
Calcium:
515
mg
|
Iron:
8
mg
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