Craving fresh, light, and flavor-packed tacos? These Baja Fish Tacos are the perfect solution! Made with crispy battered fish, topped with a tangy lime slaw, and finished with a creamy chipotle mayo, these tacos are bursting with flavor and textures. Whether you're cooking for a family dinner, hosting a taco night, or looking for a fresh beach-inspired meal, this recipe will quickly become a favorite!

---

Why You’ll Love This Recipe

🐟 Crispy & Tender Fish – Lightly battered fish fillets fried to crispy perfection.
🥗 Fresh & Zesty Slaw – A crunchy, tangy, and creamy slaw to balance the fish.
🌮 Quick & Easy – Made in under 30 minutes, perfect for busy weeknights or casual get-togethers.
🔥 Customizable Toppings – Add your favorite salsa, avocado, or cilantro for extra flavor!
🍴 Perfect for Any Occasion – Great for dinner parties, Taco Tuesdays, or a beach-inspired meal.

---

Ingredients (Serves 4)

For the Fish:

• 500g (1 lb) white fish fillets (cod, tilapia, or mahi-mahi work best)
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 egg
• ½ cup milk
• 1 cup panko breadcrumbs
• Vegetable oil for frying

For the Slaw:

• 2 cups shredded cabbage (green or purple, or a mix of both)
• 1 small carrot, grated
• ½ red onion, thinly sliced
• 1 tablespoon lime juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon mayonnaise
• 1 teaspoon honey
• Salt and pepper to taste

For the Chipotle Mayo:

• ½ cup mayonnaise
• 1-2 tablespoon chipotle peppers in adobo sauce (depending on heat preference)
• 1 teaspoon lime juice
• Salt to taste

For the Tacos:

• 8 small soft corn or flour tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

---

Instructions

Step 1: Prepare the Slaw

1. In a large bowl, combine the shredded cabbage, grated carrot, and sliced red onion.
2. In a small bowl, whisk together the lime juice, apple cider vinegar, mayonnaise, and honey.
3. Pour the dressing over the vegetables and toss until everything is evenly coated. Season with salt and pepper to taste. Set aside in the fridge while you prepare the fish.

Step 2: Prepare the Fish

1. In a shallow bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and black pepper.
2. In a separate shallow bowl, beat the egg and milk together.
3. In another shallow bowl, place the panko breadcrumbs.
4. Dredge each fish fillet in the flour mixture, then dip it into the egg mixture, and finally coat it with the panko breadcrumbs. Press gently to ensure it’s coated well.
5. Heat about 1 inch of vegetable oil in a large frying pan over medium-high heat. Once the oil is hot, fry the fish fillets for about 3-4 minutes per side, or until golden brown and crispy. Remove from the oil and drain on paper towels.

Step 3: Make the Chipotle Mayo

1. In a small bowl, combine the mayonnaise, chipotle peppers in adobo sauce, and lime juice.
2. Mix well and add salt to taste. For extra heat, add more chipotle peppers.

Step 4: Assemble the Tacos

1. Warm the tortillas in a dry skillet or microwave for about 20 seconds until soft and pliable.
2. Place a few pieces of the crispy fish onto each tortilla.
3. Top with a generous spoonful of the lime slaw and a drizzle of chipotle mayo.
4. Garnish with fresh cilantro and serve with lime wedges on the side.

---

Nutritional Information (Per Serving, Approximate)

• Calories: ~450 kcal
• Protein: 26g
• Carbohydrates: 35g
• Fat: 24g
• Fiber: 4g

(Nutritional values may vary depending on specific ingredients used.)

---

Tips & Tricks for Perfect Baja Fish Tacos

✔️ Choose the Right Fish – For the crispiest fish tacos, choose white fish like cod, tilapia, or mahi-mahi. They hold up well when fried.
✔️ Customize the Slaw – Add avocado, jalapeños, or cilantro to the slaw for added flavor and texture.
✔️ Make It Spicy – For more heat, increase the amount of chipotle peppers in the mayo or add a few dashes of hot sauce to the slaw.
✔️ Make-Ahead Slaw – The slaw can be made a day ahead and stored in the fridge to save time.
✔️ Alternative Toppings – Try adding sliced radishes, pickled onions, or guacamole for extra flavor!

---

Make-Ahead & Storage Instructions

🔹 Make-Ahead: You can prepare the slaw and chipotle mayo ahead of time and store them in the fridge for up to 2 days.
🔹 Storing Leftovers: Store any leftover fish in an airtight container in the fridge for up to 2 days.
🔹 Reheating: Reheat the fish in the oven at 180°C (350°F) for about 5-7 minutes to keep it crispy.

---

Tasty Variations

🌮 Shrimp Baja Tacos – Substitute the fish with shrimp for a delicious seafood alternative.
🌱 Vegetarian Baja Tacos – Replace the fish with grilled vegetables like zucchini, bell peppers, and mushrooms.
🥑 Avocado Baja Tacos – Add sliced avocado as an additional creamy topping for extra richness.